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Phyllo Tropical Tidbits

Total Time: 28 MIN Makes: 30
Prep Time: 10 MIN Cook Time: 18 MIN

Pineapples, macadamia nuts and coconut in creamy mascarpone custard provides a tempting taste of the tropics. Recipe by Deborah P.

  • 1/3 cup coconut flakes
  • 1 large egg
  • 1/3 cup sour cream
  • 1/4 cup granulated sugar
  • 1/4 cup mascarpone cheese
  • 1/2 cup unsweetened crushed pineapple, drained
  • 1/4 cup macadamia nuts, coarsely chopped
  • 2 packages (15 count, each) Athens® Phyllo Shells or Chocolate Flavor Phyllo Shells


Preheat oven to 350°F. Spread coconut on a small baking pan and heat in oven 4-6 minutes or until light golden. In a small saucepan, beat the egg. Stir in sour cream and sugar, mixing while cooking over medium-low heat. Stir in mascarpone cheese and pineapple. Cook 10-12 minutes or until thickened, stirring frequently. Add nuts and cook 2 minutes more. Remove from heat and let cool. Spoon into phyllo shells and sprinkle each with toasted coconut. Serve at room temperature or briefly chilled.


Serving size: 1 shell (20g), Amount per serving: Calories 60, Total Fat –4G, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 15 mg, Sodium – 20mg, Dietary Fiber – 0g,Total carbohydrate – 5g Sugars – 3g, Protein – 1g, Calcium 2%