Pumpkin Fillo Tarts
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Adapted from the 38th Pillsbury Bake-Off® Contest cookbook,
1998
Ingredients:
- Filling
- 1 cup milk
- 2 pkg vanilla instant pudding & pie filling
- (1) 15 oz can pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 60 frozen fillo dough shells
- Topping
- 1 tsp ground cinnamon
- 1/4 cup sugar
- 1 cup whipping cream
Directions:
Pour milk into a mixing bowl. Add pudding mixes and beat with wire whisk
one minute. Stir in pumpkin and spices, and whisk until well mixed. Whip cream
until slightly thickened. Add sugar and cinnamon, and beat until the cream
forms soft peaks.
Fill fillo shells with pumpkin mixture. Top with whipped cream. Enjoy!
Makes 60 tarts
Per .68 oz serving: 33.5 calories; 38% calories from fat; 1.4g total fat;
.85g saturated fat; 5.7mg cholesterol; 51.4mg sodium; 5g total carbohydrates;
.25g protein
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