Festive Fruit in Phyllo Shells Recipe

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Best with Sunkist® Oranges, Grapes

 

Serves:

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Instructions: (Makes 12 servings)

• Follow package directions for phyllo dough concerning thawing (if frozen) and directions for handling, to prevent dough from drying out while preparing shells. Lightly spray 12 (2 3/4 inch) muffin cups with no stick cooking spray, set aside.
• Cover with wax paper a work surface large enough to lay out a sheet of phyllo dough. Place 1 sheet of phyllo on wax paper and spray sheet completely with cooking spray especially the edges, sprinkle lightly with about 1 Tbsp. sugar. Top with second sheet of phyllo lightly pressing sheets together. Cover top with cooking spray and sprinkle with sugar, repeat with a third sheet of phyllo. Top with fourth sheet of phyllo and cover with cooking spray.
• Carefully cut into 12 squares (about 4 1/2 x 4 1/2 inches) by cutting pastry lenghtwise into 3 equal size strips, then cutting each strip crosswise into 4 equal pieces. Sprinkle top of each pastry square lightly with remaining 1 Tbsp. sugar.
• To shape shells, gently press pastry squares into prepared muffin cups. Bake at 375 degrees for 6 to 8 minutes or until lightly browned (do not overbake). Carefully remove hot pastry shells from muffin cups and cool on wire racks. (Shells will remain crisp and can be made a day or two ahead if kept uncovered at room temperature).
• To make fruit filling, in a large bowl stir together melon liqueur, corn syrup, lemon zest and juice. Gently stir in fruit. Cover and chill 1 to 4 hours, stir occasionally. Fill each pastry shell with about 1/3 cup fruit mixture just before serving. Garnish with mint leaves, if desired.