Emerald Sugared Peach Pumpkin Mascarpone Petites

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Make it Fabulous with Fillo Recipe Contest Finalist

  • 1/2 cup pumpkin pie filling/mix (canned)
  • 1/2 cup peach variety all-fruit or simply fruit spread
  • 1/2 cup mascarpone cheese
  • 6 tablespoons sugar, divided
  • 3 tablespoons milk
  • 2 tablespoons, fresh basil leaves, chopped
  • 2 packages (15 count, each) Athens® Mini Fillo Shells


  1. In a small bowl, mix pie filling and fruit spread.
  2. In another bowl, beat together mascarpone, sugar and milk. Transfer the mixture into a plastic bag or piping tube.
  3. In a mortar and pestle or with a knife and cutting board, combine the remaining sugar (4 tablespoons) with the basil to create the Emerald Sugar.
  4. Divide the peach-pumpkin mixture evenly among the Fillo Shells. Top with a small squeeze of the mascarpone mixture. Sprinkle each shell with the Emerald Sugar.
  5. Serve immediately.

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