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Phyllo Mascarpone with Fresh Raspberries & Kiwi Tarts

Total Time: 1 HR 25 MIN Makes: 24 tarts
Prep Time: 1 HR 10 MIN Cook Time: 15 MIN

This refreshing fruit-filled dish is almost too pretty to eat. But it won’t take long until you’re reaching for one after another of these fruity tarts overflowing with raspberries and kiwi.

  • 1 pound mascarpone or cream cheese, softened
  • 3 cups vanilla yogurt
  • 2 teaspoon vanilla
  • 2 tablespoon Grand Marnier
  • 1 1/2 cups raspberries
  • 1 1/2 cups kiwi, peeled, small diced
  • 1/4 cup butter, melted
  • 20 sheets Athens Phyllo Dough (9”x14”), thawed
  • 24 mint leaves
  • 72 raspberries
  • 3 kiwis, peeled, small diced
  • Fresh mint leaves, for garnish
  • Raspberries, for garnish
  • Sliced kiwi, for garnish


In a medium bowl, beat marscapone, yogurt, vanilla and Grand Marnier, until smooth. Lightly fold strawberries and kiwis into cheese mixture. Chill for 1 hour.
In a small saucepan, melt butter over medium heat. Lightly butter 3” tart pans. Layer 5 Phyllo sheets, brushing each with melted butter. Cut six 4-inch circles from Phyllo. Repeat 3 times to make 24 tarts.
Place circles in the buttered pan. Carefully push Phyllo into pan, pressing firmly against bottom and sides. Bake empty Phyllo shells in preheated 3501/4F oven for 8 – 10 minutes or until golden brown. Fill with 1/4 cup of fruit mixture and garnish with fresh mint, raspberries and sliced kiwi. Serve at room temperature.