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3
cups 1/2-inch cubes of assorted tropical fruits (mangoes, papayas, kiwifruits, and pineapple)
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2
tablespoons orange marmalade
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2
tablespoons sweet white wine, such as Sauternes or a Riesling
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1/8
teaspoon ground allspice
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Butter-flavor cooking oil or nonstick cooking spray
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4
inch sheets 18x14 frozen phyllo dough, thawed
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1/4
cup sugar
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Mint leaves (optional)
1. For filling, combine fruits, marmalade, wine, and allspice in a bowl; toss to mix well. Cover and chill 1 to 4 hours, stirring occasionally.
2. Preheat oven to 350 degrees F. Lightly spray twelve 2-1/2-inch muffin cups with cooking oil or nonstick cooking spray; set aside.
3. Spray one sheet of phyllo with cooking oil or nonstick cooking spray. Sprinkle with 1 tablespoon of the sugar. Top with a second sheet of phyllo; lightly press sheets together. Repeat coating, sprinkling, and stacking with remaining phyllo sheets and sugar.
4. Cut the phyllo stack lengthwise into thirds and crosswise into quarters, making twelve 4-1/2x4-1/2-inch squares, using a sharp knife. Press one square into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely on wire rack.
5. To serve, use a slotted spoon to place about 1/4 cup filling into each baked phyllo cup. Garnish with mint leaves, if desired. Makes 12 servings.
- Servings Per Recipe 12,
- Calories 72,
- Protein (gm) 1,
- Carbohydrate (gm) 16,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 19,
- Sodium (mg) 33,
- Calcium (DV %) 10,
- Fruit () 1,
- Starch () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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