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Fruit Compote Phyllo Triangles

Total Time: 55 MIN Makes: 20 medium triangles
Prep Time: 25 MIN Cook Time: 30 MIN

If you’re hosting a party, your guests will go plum crazy over these phyllo triangles that combine citrus and tart fruit flavors. Ginger and cinnamon provide notes of warmth to the palate while the mint sprig leaves a refreshing aftertaste.

  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 2 cups diced pears, peeled and cored
  • 2 cups diced nectarines, peeled and pitted
  • 1/4 cup diced dried plums
  • 1/4 cup diced dried apricots
  • 20 sheets Athens Phyllo Dough (9”x14”), thawed
  • Cooking spray
  • 1 cup whipped cream, for garnish
  • Fresh mint leaves, for garnish


In medium bowl, combine sugar, cinnamon, ginger and vanilla. Stir in pears, nectarines, dried plums and dried apricots.
Layer 4 Phyllo sheets, lightly coating each with cooking spray. Cut the layered Phyllo into 4 equal strips. Place 2 tablespoons of filling about 1” from end of Phyllo strip. Fold one corner of Phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly coat outside of triangle with cooking spray. Repeat process 4 times to make 20 triangles.
Place triangles seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan. Bake in preheated 3501/4F oven for about 20 – 25 minutes or until golden brown. Serve warm or at room temperature with a dollop of whipped cream and garnish with fresh mint.