Festive Fruit in Phyllo Shells Recipe

Quick Recipe Facts

Best with Sunkist® Oranges, Grapes
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This is delicious as well as beautiful! Festive Fruit in Phyllo Shells is easy to make and impressive, the fresh citrus, grapes, honeydew and kiwi are a great combination of flavors.


  • Phyllo Shells:
  • 4 sheets (about 18 x 14 inches) phyllo dough, fresh or frozen
  • Butter flavored no stick cooking spray
  • 4 Tbsp. sugar

  • Fresh Fruit Filling:
  • 1/4 cup melon liqueur
  • 2 Tbsp. light corn syrup
  • 1/2 Sunkist® lemon, juice and zest
  • 2 Sunkist® oranges, peeled and cut into bite size pieces
  • 1 cup Sunkist® seedless grapes, cut in half lengthwise
  • 1 cup small honeydew melon balls or 1/2 inch cubes
  • 1 large kiwifruit, peeled quartered lengthwise and then thinly sliced crosswise

  • Preparation: Preheat oven to 375 degrees.

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.