Fruity Phyllo Shells Recipe

Name: Fruity Phyllo Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 12 miniature phyllo cups; ½ cup dried apricot; ¼ cup golden raisin; ½ teaspoon powdered ginger; ½ teaspoon vanilla extract; 3 cups water; 1 egg; ½ teaspoon cinnamon; 1 tablespoon sugar; ¼ cup powdered milk; 2 teaspoons water; ¼ cup cashews (chopped); 1 tablespoon butter

Servings: persons

12 miniature phyllo cups
½ cup dried apricot
¼ cup golden raisin
½ teaspoon powdered ginger
½ teaspoon vanilla extract
3 cups water
1 egg
½ teaspoon cinnamon
1 tablespoon sugar
¼ cup powdered milk
2 teaspoons water
¼ cup cashews (chopped)
1 tablespoon butter

1
Remove shells from package place on a ungreased cookie sheet, Set pan aside.
2
Put apricots, raisins, ginger, and vanilla extract in a sauce pan with 3 cups water.
3
Simmer for 15 minutes or until fruit becomes plump.
4
Drain water.
5
Chop fruit and set aside.
6
In a bowl whisk together egg, cinnamon, sugar, powdered milk, and water just till foamy.
7
Spoon about 1/2 tsp fruit mixture into each shell.
8
Pour about 1 tsp egg mixture over filling (be careful not to overflow).
9
Top each shell with 1/2 tsp cashews (or as much as will fit)and a bit of butter.
10
Bake at 350F for 12 minute or till tops start to brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 miniature phyllo cups, ½ cup dried apricot, ¼ cup golden raisin, ½ teaspoon powdered ginger, and more.

Yes, Fruity Phyllo Shells falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruity Phyllo Shells

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