Ingredients
-
12
-
-
1/2
-
1/4
-
1/2
-
1/2
-
3
-
-
1
-
1/2
-
1
-
1/4
-
2
-
1/4
-
1
Directions
Fruity Phyllo Shells, This is great as a lite snack with a cup of coffee or as a dessert dish maybe for a party They are bite size and addictive though so watch out , Easy recipe and sweeter than expected I made 15 mini cups as that is what was in the package The filling makes a lot and I had enough left over to make another 10-15 mini cups used roasted unsalted cashews since the recipe didn’t specify Wasn’t sure if these were to be served warm so I made these in the afternoon and briefly reheated before serving The guests enjoyed and I will make again , These are addicting I had to stop myself from eating them all Kudos to you for creating this wonderful treat Needless to say, I will certainly be making these again I loved the flavour of the filling combined with the phyllo Thank you so much for sharing
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Steps
|
1
Done
|
Remove Shells from Package Place on a Ungreased Cookie Sheet, Set Pan Aside. |
|
2
Done
|
Put Apricots, Raisins, Ginger, and Vanilla Extract in a Sauce Pan With 3 Cups Water. |
|
3
Done
|
Simmer For 15 Minutes or Until Fruit Becomes Plump. |
|
4
Done
|
Drain Water. |
|
5
Done
|
Chop Fruit and Set Aside. |
|
6
Done
|
in a Bowl Whisk Together Egg, Cinnamon, Sugar, Powdered Milk, and Water Just Till Foamy. |
|
7
Done
|
Spoon About 1/2 Tsp Fruit Mixture Into Each Shell. |
|
8
Done
|
Pour About 1 Tsp Egg Mixture Over Filling (be Careful not to Overflow). |
|
9
Done
|
Top Each Shell With 1/2 Tsp Cashews (or as Much as Will Fit)and a Bit of Butter. |
|
10
Done
|
Bake at 350f For 12 Minute or Till Tops Start to Brown. |
