Fruit Salad in Phyllo Pastry Cups
A fresh fruit salad served in individual phyllo pastry cups, a delightful dessert from the Fruit Salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 phyllo dough sheets (Greek grocery store)
- 2 tbsp melted butter
- 1 large apple
- 1 ripe pear
- 125 g Raspberries
- 4 tbsp yogurt (10% fat)
- vanilla bean seeds from ½ vanilla pod
- liquid sweetener to taste
- 3 tbsp milk
- mint leaves for garnish
- 4 small molds (≈12 cm diameter)
Instructions
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1.
Layer the phyllo dough sheets on top of each other and cut into four squares. Brush the top layer of each square with melted butter, place them in the greased molds, and press lightly. Trim any hanging edges with scissors.
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2.
Bake in a preheated oven at 180°C (350°F) for about 4 minutes until golden brown. Remove, let cool slightly, then carefully lift the cups from the molds.
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3.
Wash the apple and pear, quarter them and remove the cores. Dice the fruit. Rinse the raspberries and mix with the diced fruits.
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4.
Whisk yogurt with vanilla bean seeds and milk, sweeten with liquid sweetener to taste, and stir into the fruit mixture. Fill the phyllo pastry cups with the fruit salad and garnish with mint leaves before serving.
