Wednesday, October 9, 2013

Pumpkin Cheesecake Mini Strudels

I love the versatility of Athens Mini Fillo Shells, and use them often in recipes when entertaining. You can make quick, creative desserts and appetizers, with as little or many ingredients as you wish. These Pumpkin Cheesecake Mini Strudels are great for after Thanksgiving dinner or a holiday party. My friends loved them; they were gobbled up quickly!


30 Athens Mini Fillo Shells (2 boxes)
1/2 cup canned 100% pure pumpkin
1 cup ready-to-eat cheesecake filling
2 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 oz pine nuts
2 oranges (for zest only)

Preheat oven to 350 degrees F. In a bowl, mix pumpkin, cheesecake filling, brown sugar, cinnamon and nutmeg. Stir well, until almost smooth. Fill Mini Fillo Shells with pumpkin mixture. Place on baking sheet. Bake for 5 minutes. In a small pan, toast pine nuts over medium heat for 3 minutes, stirring often. Top warm mini strudels with toasted pine nuts, and freshly grated orange zest. Serve immediately.

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