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.
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.
This would be the perfect dessert or appetizer at your Christmas or New Year parties!
Winter Fruit in Mini Sugared Fillo Shells
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.