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Winter Fruit in Mini Sugared Fillo Shells

Winter Fruit in mini sugared fillo shells- an  easy Christmas dessert or New Year appetizer!

One of my favorite desserts is fruit salsa. Fruit salsa is typically filled with fresh strawberries and other fruits that are abundant in the summer months. To go along with the “salsa,” you brush tortillas with cinnamon and sugar and bake until they are crispy like chips.

I was craving this recipe a few weeks ago, but berries aren’t exactly in-season or cheap. Fruits that are in season are usually less expensive, taste better and can have more nutrients then fruit that has taken a long distance trip from a different country.

Brush fillo with a little butter and then  put in sugar for a sweet treat!

This recipe for Winter Fruit in Sugared Mini Fillo Shells is a play on my favorite summer recipe, but is filled with delicious winter fruits. I used pomegranate arils, pears, clementines and apples, but you could use other winter fruits such as grapefruit, kiwi, passion fruit or tangerines. The Athens mini fillo shells are found in the dessert section, near the pie crusts in you’re your grocer’s freezer aisle.

Athens Mini Fillo Shells

This would be the perfect dessert or appetizer at your Christmas or New Year parties!

Winter Fruit in Mini Sugared Fillo Shells

Serves: 15
Prep Time: 20 minutes
Cook Time: 7 minutes
Finished in: 27 minutes


2 packages (15 count) Athens Mini Fillo Shells
½ cup pomegranate arils
½ cup diced clementines or mandarin oranges
1 pear, diced
1 small apple, diced
2 Tbls butter, melted
¼ cup orange juice
¼ cup sugar
whipped cream (optional)


1. Preheat oven to 350
2. Dice the clementines, pear and apple and place in a small bowl. Add the pomegranate arils and orange juice and stir together. Keep in the fridge.
3. Using a pastry brush, brush a little melted butter on each mini fillo shell and roll the shell in the sugar until the outside is dusted evenly.
4. Bake the shells upside down in a mini muffin tin for about 7 minutes.
5. Fill each sugared fillo shell with fruit mixture.

Winter fruit in mini sugared fillo shells
This is a recipe sponsored by Athens.

Pumpkin Chocolate Chip Cookie Dough Tiramisu

Pumpkin Chocolate Chip Cookie Dough "Tiramisu"

So, I think that I’m going to put a little disclaimer at the beginning of this recipe to let you know that this. is. not. healthy. and my motto has and always will be everything in moderation. You’ll find recipes on my blog like homemade spaghetti sauce seasoning, whole wheat mixed berry shortcakes and healthy lunchbox ideas, but then you’ll also find recipes like apple crisp with snickerdoodle cookie crust, chocolate covered strawberry OREO truffles and brownie smores made with Peeps.

Pumpkin + Jello + Cool Whip

I only call this “tiramisu” because the pumpkin, pudding and Cool Whip mixture soaks into the chocolate chip cookies while sitting overnight and creates a delicious cookie dough flavored dessert.

Chocolate Chip Cookies

The trick is to use the store-bought Chips Ahoy cookies (not the chewy version).

Pumpkin Chocolate Chip Cookie Dough Tiramisu

Layer the Cool Whip mixture and the cookies in a Trifle Bowl or 9×13 pan and layer ending with the whipped topping. Let sit overnight so all of that pumpkin pudding and whipped topping can soak in the cookies!

Pumpkin Chocolate Chip Cookie Dough Tiramisu

1 pkg (3.9oz) instant pudding
(1) 16 oz. of whipped topping
3/4 cup cold milk
1 1/2 cups pumpkin puree
1 tsp. cinnamon
2 family size packages of Chips Ahoy Chocolate Chip Cookies

  1. Mix the pudding with milk and whisk for 2 minutes.
  2. Fold in the whipped topping, pumpkin puree and cinnamon.
  3. Start layering with the pumpkin mixture, followed by the cookies and continue to the top of the Trifle Bowl or until you’ve used all of your ingredients.
  4. Refrigerate, covered, overnight.

(I used a white chocolate pudding mix and there is only a subtle pumpkin flavor in the dessert. If you like stronger pumpkin flavor, use a pumpkin pie pudding mix and add 1 tsp of pumpkin pie spice instead of the cinnamon).

This dessert is an adaptation of this Kraft recipe called Cookies and Milk Dessert.  I also created a different version (Chocolate Chip Cookie Dough Tiramisu) made with espresso and marscapone cheese. There are so many different variations you can do with the pudding flavor and spices! This recipe contains a few Amazon affiliate links. Thank you!

Pumpkin Chocolate Chip Cookie Dough Tiramisu!

Apple Crisp with Snickerdoodle Cookie Crust

You can probably tell that fall is one of my favorite times of year by my recent postings {hello Pumpkin Streusel Dessert Pizza!} Pumpkin, apples and cinnamon are the ultimate fall flavors and I’m all about fall desserts. There’s nothing better than cooking soup in the slow cooker and having a pumpkin or apple dessert on a chilly, fall night.

This Apple Crisp combines the delicious cinnamon-and-sugary snickerdoodle cookie with the perfect in-season fruit right now: apples.

Unfortunately we didn’t get any apples this year on our apple trees since they were just planted, but I’m hoping for next year.

Apple Crisp with Snickerdoodle Cookie Crust


This recipe is easy. You can use your favorite snickerdoodle cookie recipe, or mine below.

Snickerdoodle Cookie Dough

I must say, this is the best snickerdoodle recipe though. You might want to try it.


Feel free to use whatever apples you prefer. I used granny smith and gala.

Apples + Snickerdoodles

All you do is plop that snickerdoodle dough wherever you’d like. You can do small drops or layer the whole pan with the dough. Sprinkle with a bit of cinnamon and sugar and bake at 350 for 40 minutes. Whatever you do, serve this WARM!

Apple Crisp with Snickerdoodle Cookie Crust

6 apples peeled, sliced and cored.
Snickerdoodle dough:
3 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp cream of tarter

1/2 tsp. salt
1 cup butter
1 3/4 cup sugar
1 tsp vanilla
2 eggs
1/4 cup milk

1/4 cup sugar + 1 tsp cinnamon, divided

  1. Preheat oven to 350 and grease a 9×13 baking pan.
  2. Stir together flour, baking soda, cream of tarter and salt.
  3. In a mixer, beat butter. Add sugar and beat until fluffy. Add eggs, milk and vanilla.
  4. Add dry ingredients and mix.
  5. Peel, slice and core the apples and place in the baking pan. Sprinkle 1/2 of the cinnamon and sugar mixture over the apples.
  6. Place drops of snickerdoodle dough over the apples. Sprinkle the remaining cinnamon and sugar over the cookie dough.
  7. Bake at 350 for 40-45 minutes. Serve warm!

Apple Crisp with a Snickerdoodle Cookie Crust