Emerald Sugared Peach Pumpkin Mascarpone Petites
September 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.