Mascarpone, Raspberry and Pineapple Phyllo Baskets
Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping. 147
phyllo (filo) pastry sheets
or 12 store-bought phyllo cups
chopped, fresh or canned
freshly chopped or frozen
shaved, for garnish
Preheat oven to 350℉ (180℃).
Layer phyllo sheets on top of each other.
With cookie cutter, cut out 12 circles and press them into mini muffin pan coated with cooking spray or grease with butter.
Bake until golden brown and crisp, 6 to 8 minutes.
Let cool on wire rack.
Meanwhile, mix together mascarpone, yogurt, pineapple, and raspberry in medium bowl until well blended.
Just before serving, place mascarpone mixture into phyllo cups.
Top with some shaved chocolate.