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Fruit Phyllo Cups
- Course Desserts & Sweets
- Prep. Time 20 - 25 mins
- Cooking Time 6 - 8 mins
- Refrigeration Time 1 - 4 hrs
- Yields 12 phyllo cups
Preparation
What You Need
4
phyllo sheets, thawed
1/4 cup
(60 ml)
melted
butter
1/4 cup
(60 ml)
sugar
1/4 cup
(60 ml)
melon liqueur
or
other
fruit liqueur
2 tbsp
(30 ml)
corn syrup
Grated rind of 1/2 lemon
Juice of 1/2
lemon
2
oranges, peeled and diced
1 cup
(250 ml)
halved seedless grapes
1 cup
(250 ml)
honeydew melon balls
2
kiwis, peeled and cut in wedges
Fresh mint leaves
Instructions
Preheat oven to 375 °F (190 °C).
Place one phyllo sheet on wax paper. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Top with other phyllo sheet. Brush with butter and sprinkle with 1 tbsp (15 mL) sugar. Repeat process with third and fourth sheets.
Cut layered phyllo sheets in 12 even squares. Fit each square into buttered muffin cup, pressing into bottom. Bake for 6 to 8 minutes or until golden. Let cool before removing from pan.
In large bowl, mix remaining ingredients gently, except fresh mint. Refrigerate for 1 to 4 hours, stirring occasionally. Fill phyllo cups with fruit mixture and garnish with fresh mint leaves. Serve immediately.
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