Maple Cream Phyllo Tarts

Overall Rating
(4 votes, average: 3.75 out of 5)
No Reviews       Write a Review         Views 3491

With a sweet filling flavored by thickened, condensed milk and maple syrup, these Mini Fillo Shell desserts become even more tempting when topped with whipped cream and toasted pecans.

  • 1 (14 ounces) can sweetened condensed milk
  • 2/3 cup pure maple syrup
  • 1/8 teaspoon salt
  • For Topping:
  • 1 cup heavy cream
  • 1/4 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 packages (15 count each) Athens Mini Fillo Shells
  • 3 tablespoons pecans, chopped, toasted


  1. In a medium saucepan, combine sweetened condensed milk, syrup and salt. Cook over low heat, stirring until it begins to boil. Lower the heat and continue to cook uncovered for 4-5 minutes, stirring occasionally so it does not burn. Remove from heat and let cool completely.
  2. When cooled, spoon or pipe 1 tablespoon filling into each shell.
  3. In a chilled bowl, combine heavy cream, confectioners sugar and vanilla extract. Beat until peaks are formed.
  4. Pipe the whipped cream on top of each shell.
  5. Garnish with toasted pecans.

For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill

To toast pecans, toss with a little canola oil and salt. Bake at 350⁰ F for about 5 minutes.

In place of whipped cream topping, use a prepared whipped topping.

Make a garnish of maple reduction syrup by simmering maple syrup on the stove until it reduces and thickens.
Nutritional Info:
Amount per serving: Calories 45, Calories from Fat – 20, Total Fat – 2g, Saturated fat –1g, Trans Fat – 0g, Cholesterol –5mg, Sodium – 20 mg, Dietary Fiber – 0g, Sugars – 5g, Protein – 1g

print email facebook twitter compact print


Download or Order Recipe Books



Recipe Reviews

Overall Rating
(4 votes, average: 3.75 out of 5)

Leave a Review

Your email address will not be published. Required fields are marked *



Not Signed Up for Recipes?


Enter your email address to receive our free monthly newsletter featuring new, seasonal recipes.