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Raspberry Curd Phyllo Cups

Total Time: 15 MIN Makes: 15 appetizers
Prep Time: 5 MIN Cook Time: 10 MIN

These simple, elegant treats are perfect for cooling down from the warm weather. Recipe & photo by Esra Mese (@charmerkitchen).

  • 1 package (15 count) Athens® Phyllo Shells
  • 1 lb fresh raspberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 6 large egg yolks
  • 4 tablespoons unsalted butter


Place the raspberries in a food processor and blend. Then press them through a mesh sieve into a bowl. Try to remove as much of the juice as you can while leaving the seeds behind.

In a medium, heavy-bottomed saucepan, melt the butter over medium heat.

Add the berry juice, sugar, lemon juice and egg yolks. Cook over medium, stirring frequently until thickened, about 5-10 minutes. Strain the mixture into a glass jar. Press a piece of plastic wrap directly onto the surface of the mixture and refrigerate for at least 1 hour to chill and thicken it.

Spoon 1 tablespoon of the raspberry curd into each shell and garnish with fresh fruits. Serve immediately.


Serving Size: 1 shell (20g), Amount per serving: Calories – 48, Calories from Fat – 16g, Total Fat – 2g, Saturated Fat – 0.5g, Trans Fat – 0g, Cholesterol – 81 mg, Sodium – 35 mg, Total Carbohydrate – 3 g, Dietary Fiber – 1.5 g, Sugars – 1 g, Protein – 3g, Vitamin A – 112IU, Vitamin C – 9mg, Calcium – 15mg, Iron – 0.5mg