Recipe by Executive Chef Eric Aber Homegrown Cafe, Newark, DE
- 8 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 1/4 cup low fat Greek yogurt
- 1/4 cup low fat mascarpone cheese
- 3 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree (not pie filling)
- 4 tablespoons pecans, chopped
Lay a sheet of Phyllo dough on a work surface. Spray lightly with cooking spray. Lay a second sheet of Phyllo on top of the other. Spray lightly with cooking spray. Fold Phyllo in half horizontally to form a long rectangle creating four layers.
Bring up the bottom corner of the Phyllo and roll to the end of the Phyllo to form a pointed cone. Place the cone seam side-down on a parchment lined baking sheet. Insert a small metal ramekin or heat proof shot glass into the open end of the cone to help support it. Repeat the process three more times to create four cones. Bake in 325°F preheated oven for 8- 12 minutes or until lightly browned and crisp. Cool to room temperature.
In a medium bowl, mix the yogurt, mascarpone, maple syrup and pumpkin pie spice together. Fold in the pumpkin. Gently pick up a Phyllo cone and spoon or pipe the pumpkin mixture to fill the cone. Top with chopped pecans. Repeat the process with the remaining cones. Serve immediately.
[embedplusvideo height=”433″ width=”770″ editlink=”http://bit.ly/2s3NHVq” standard=”http://www.youtube.com/v/FrHJc10bfec?fs=1&vq=hd720″ vars=”ytid=FrHJc10bfec&width=770&height=433&start=&stop=&rs=w&hd=1&autoplay=0&react=1&chapters=¬es=” id=”ep6583″ /]