Shelly's Recipe

FRUIT-FILLED PHYLLO TARTLETS

Category: Tarts

1 1/2 cups sliced strawberries
1 1/2 cups sliced raspberries
3 tablespoons sugar
1/4 cup Grand Marnier
1 cup frozen fat-free whipped topping, thawed
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon cinnamon
20 sheets Fillo Dough (9”x14”), thawed
Cooking Spray
Confectioners’ sugar for dusting

In a large bowl, mix strawberries, raspberries, 3 tablespoons sugar and Grand Marnier. In a medium bowl, gently fold vanilla into whipped topping. In a small bowl, mix 2 tablespoons sugar with the cinnamon.

Lightly coat 6” tart pans with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut two, 7-inch squares from phyllo stack. Place phyllo square in the pan. Carefully push phyllo into pan, leaving the points sticking up. Sprinkle with cinnamon-sugar mixture. Repeat process two times to make 6 squares.

Bake empty phyllo shells in preheated 350 oven for about 10 to 15 minutes or until golden brown. Let cool. Remove shells from pans.

Assemble by placing about 1/4 cup of fruit mixture into a phyllo shell. Place a dollop of whipped topping on top of the fruit, then dust each with confectioners’ sugar. Serve cool or chilled.