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Fruit Filled Shells

Total Time: 18 MIN Makes: 30 shells
Prep Time: 10 MIN Cook Time: 8 MIN

These cute little cups turn up the volume on basic fruit salad. Pineapple, kiwi and raspberries come together for a taste of the tropics, but you could use any in-season fruit you like.

  • 2 packages (15 count, each) Athens® Phyllo Shells
  • ¼ cup fresh pineapple, cut into rounds
  • ¼ cup fresh raspberries, coarsely chopped
  • 1 kiwi, peeled and cut into rounds
  • ¼ cup whipped cream


Preheat oven to 350°F. Place empty shells on a baking sheet. Bake shells for 8 minutes. Cool.

Cut each pineapple round into 8 equal pieces by cutting each round in half, then in half again, then making 2 more diagonal cuts.

Cut each raspberry in half.

Cut each kiwi round so you make 6 equal triangles.

Spoon ½ teaspoon whipped cream into each shell. Place 1 pineapple triangle, 1 half raspberry, and 1 kiwi triangle on top. Spoon another ½ teaspoon whipped cream on top. Repeat and place 1 pineapple triangle, 1 half raspberry, and 1 kiwi triangle on top of the whipped cream.

  • Use all berries for Fourth of July flavor, or combine chopped peaches and plums for a late summer treat