phyllo dessert shells

I’m lokking for recipes for filled phyllo shells for dessert.

This recipe is for Baklava Cups
you can use the dessert shells for it

1/2 cup shelled pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells (15 per box)
1/2 cup water
1/4 cup honey

Special equipment needed: 2 (12 cup) mini cupcake pans and a food processor.
Preheat oven to 350 F
Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, melted butter, cinnamon, salt and vanilla and pulse to combine and a fine crumble. Place mini filo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes. Meanwhile, in a small saucepan over medium heat add water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon.
Refrigerate at least 5 hours before eating, but over night is even better.

Chocolate Pecan Tartlets

36 Frozen mini phyllo cups
1/3 cup semisweet chocolate morsels
1 cup finely chopped toasted pecans
3/4 cup firmly packed brown sugar
1 tbsp. butter
1/4 cup bourbon
1 egg, lightly beaten

  1. Arrange Phyllo cups on a lightly greased baking sheet. Add chocolate morsels into each cup.
    Stir together the rest of the ingredients and spoon evenly into each cup. Bake at 360F for 20 minutes or until golden brown. Cool and serve.

use to make any of your favorite pies/tarts - pumpkin, apple, pudding, anything goes

Seafood Salad Tarts

1 can (6.5 ounce)lump crabmeat,drained
1 jar(6.5 ounce)marinated artichoke hearts,well drained,finely chopped(about 1 cup)
1/4 cup chive-and-onion cream cheese spread(from 8-oz container)2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped red onion
1/2 teaspoon seafood seasoning
2 packages(2.1 oz each)frozen mini filo dough shells(30 shells)
30 tiny shrimp(from 4-oz can),rinsed,patted dry
Fresh parsley sprigs.

In medium bowl, mix crabmeat, artichoke hearts,cream cheese
spread,mayonnaise,onion and seafood seasoning.

Just before serving,spoon slightly less than 1 tablespoon crabmeat mixture
into each filo dough shell. Garnish each tartlet with shrimp and parsley.

You can basically use the phyllo cups as you would any pastry cups for desserts; i.e… fill with custard, pudding, curd or pie fillings.

You could also make just plain Baklava…if you’re a nut and honey fan, this dessert is fabulous!!

Thanks to all for some great suggestions.
Happy Thanksgiving to all!

You’re very welcomed and a very Happy Thanksgiving to you too!