Dried fruits, almonds, seeds, spices and rich honey make sugar plums. Phyllo shells elevate them with a crunch! Have visions of these sugar plums dancing on your holiday table!
- 1 1/3 cups slivered almonds
- 2/3 cup dried prunes, coarsely chopped
- 1/2 cup dried apricots, coarsely chopped
- 1/2 cup dried cherries
- 1/3 cup dried cranberries
- 3/4 teaspoon whole anise seeds
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon cardamom, ground
- 1/4 cup confectioners sugar
- 1/4 teaspoon salt
- 1/4 cup honey
- colored decorating sugars (variety of colors)
- 2 packages (15 count, each) Athens® Phyllo Shells
In a dry frying pan over medium heat, toast almonds 3-4 minutes or until golden and fragrant. Stir the almonds occasionally as they toast. (Do not move away from the stove as they can burn quickly.)
Place cooled almonds, prunes, apricots, cherries and cranberries in a food processor. Pulse several times until chopped small and starting to come together.
In the same frying pan, briefly toast whole anise seeds, caraway seeds and cardamom 1-2 minutes until they become aromatic.
In a large bowl, whisk together confectioners sugar, spice mixture and salt. Add in fruit mixture and honey. Mix well. The most effective way of mixing is by rinsing your hands in cool water and using them to mix while wet. Roll the mixture into 30 – 3/4″ balls. Roll each ball in decorative sugar and place in phyllo shells.
Serving size: 1 shell (21g), Amount per serving: Calories 80, Total Fat – 3g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0 mg, Sodium – 35 mg, Dietary Fiber – 1g, Total Carbohydrate – 12g, Sugars – 7g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 2%
For added crispness, preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes.