With a sweet filling flavored by thickened, condensed milk and maple syrup, these Mini Phyllo Shell desserts become even more tempting when topped with whipped cream and toasted pecans.
- 1 (14 ounces) can sweetened condensed milk
- 2/3 cup pure maple syrup
- 1/8 teaspoon salt
- For Topping:
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 packages (15 count each) Athens Phyllo Shells
- 3 tablespoons pecans, chopped, toasted
In a medium saucepan, combine sweetened condensed milk, syrup and salt. Cook over low heat, stirring until it begins to boil. Lower the heat and continue to cook uncovered for 4-5 minutes, stirring occasionally so it does not burn. Remove from heat and let cool completely.
When cooled, spoon or pipe 1 tablespoon filling into each shell.
In a chilled bowl, combine heavy cream, confectioners sugar and vanilla extract. Beat until peaks are formed.
Pipe the whipped cream on top of each shell.
Garnish with toasted pecans.
Amount per serving: Calories 45, Calories from Fat – 20, Total Fat – 2g, Saturated fat –1g, Trans Fat – 0g, Cholesterol –5mg, Sodium – 20 mg, Dietary Fiber – 0g, Sugars – 5g, Protein – 1g
For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill
To toast pecans, toss with a little canola oil and salt. Bake at 350⁰ F for about 5 minutes.
In place of whipped cream topping, use a prepared whipped topping.
Make a garnish of maple reduction syrup by simmering maple syrup on the stove until it reduces and thickens.