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Pies & Pastries

Fruit and Root Medley in Phyllo Cups
2 (15-count) pkgs frozen mini phyllo shells, (also spelled filo), found in the Frozen aisle
2 cups shredded sweet potato (about 1 medium sweet potato)
1 cup shredded carrots
3/4 tsp. minced fresh ginger
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup golden raisins
2 Tbsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. cardamom, ground (optional), found in the Organic & Natural aisle
1/4 cup honey
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Fruit and Root Medley in Phyllo Cups

Fruit and Root Medley in Phyllo Cups

Fruit and Root Medley in Phyllo Cups
  • Servings:Serves 10 (30 cups)
  • Prep Time:20 minutes
  • Cook Time:12 minutes
1. Preheat oven to 350 degrees F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together sweet potato, carrots, and ginger. Add apricots, cranberries, and raisins and mix well. Stir in oil, then cinnamon, nutmeg, and cardamom, if using. Stir in honey.
3. Fill each phyllo shell with 1 tablespoon filling. Use all filling (shells will be piled high).
4. Bake for 10 to 12 minutes, until slightly crisp. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2009