Fruit Phyllo Cups

Name: Fruit Phyllo Cups
Yield: 12 phyllo cups
Ingredients: 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 zest 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

Desserts & Sweets

This is the Fruit Phyllo Cups recipe.

Prep: 20 min - 25 min
Cooking: 6 min - 8 min
Refrigeration: 1 h - 4 h

Yields 12 phyllo cups

Ingredients

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 zest 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

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Preparation

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.