Recipe by Executive Chef Eric Aber Homegrown Café, Newark, DE
- 6 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 cup plain Greek yogurt
- 1/4 cup mascarpone cheese
- 3 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree (not pie filling)
- 4 tablespoons pecans, chopped
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
In a small bowl, combine sugar and cinnamon.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and spray lightly with cooking spray and sprinkle with a little sugar mixture. Layer and repeat with 2 more sheets of phyllo, yielding a stack of 3 layers. Do not spray the top sheet. Cut stack in half length wise and each half in thirds width wise creating six 4 1/2″ x 3″ rectangles (approximately). Repeat entire procedure with 3 more sheets of phyllo. Spray six cavities of a 3″ muffin tin. Carefully but firmly, press one rectangle stack into a cavity allowing excess to hang over either side. Layer a second rectangle across (like a plus sign) and press firmly into the cavity. Spray with cooking spray and sprinkle with sugar mixture. Bake 10-12 minutes or until golden brown. Cool to room temperature.
In a medium bowl, mix the yogurt, mascarpone, maple syrup and pumpkin pie spice together. Fold in the pumpkin. Chill for at least 30 minutes. Spoon or pipe filling into phyllo cups just before serving. Sprinkle with pecans. Serve immediately.
Serving size: 1 cup (99g), Amount per serving: Calories 220, Total Fat – 14g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 30mg, Sodium – 55mg, Dietary Fiber – 22g, Total Carbohydrate – 20g, Sugars – 9g, Protein – 4g, Vitamin D – 0%, Calcium 6%, Iron 6%, Potassium – 2%