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Fruit-Filled Phyllo Tartlets

Total Time: 35 MIN Makes: 6 tartlets
Prep Time: 20 MIN Cook Time: 15 MIN

These tasty pastries pair a flaky phyllo shell with a strawberry-and-raspberry filling, all topped with whipped topping and powdered sugar.

  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups sliced raspberries
  • 3 tablespoons sugar
  • 1/4 cup Grand Marnier
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • Cooking Spray
  • Confectioner’s sugar for dusting


In a large bowl, mix strawberries, raspberries, 3 tablespoons sugar and Grand Marnier. In a medium bowl, gently fold vanilla into whipped topping. In a small bowl, mix 2 tablespoons sugar with the cinnamon.

Lightly coat 6” tart pans with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut two, 7-inch
squares from phyllo stack. Place phyllo square in the pan. Carefully push phyllo into pan, leaving the points sticking up.

Sprinkle with cinnamon-sugar mixture. Repeat process two times to make 6 squares.

Bake empty phyllo shells in preheated 350°F oven for about 10 to 15 minutes or until golden brown. Let cool. Remove shells from pans.

Assemble by placing about 1/4 cup of fruit mixture into a phyllo shell. Place a dollop of whipped topping on top of the fruit, then dust each with confectioners’ sugar. Serve cool or chilled.