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Emerald Sugared Peach Pumpkin Mascarpone Petites

Peach Pumpkin MascarponeSeptember Winner - Desserts
Athens' “Make it Fabulous with Fillo” Recipe Contest

Emerald Sugared Peach Pumpkin Mascarpone Petites Recipe
Prep Time: 0-15 minutes
Serves 7 or more


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


Mix pie filling and fruit spread in a small bowl.

Beat together mascarpone, milk, and 2 tbsp. sugar; place in a plastic bag or piping tube; reserve.

In mortar and pestle or with a knife and cutting board, mix /grind the remaining sugar (4 tbsp.) with the basil.

Divide the peach-pumpkin mixture evenly among the fillo shells. Top with a small squeeze of the mascarpone mixture and sprinkle tops with the basil sugar (Emerald Sugar).

Serve within 1/2 hour.



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