(since 1999)
Food Articles, News & Features Section


 You are here > Home



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide


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.



Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages