1) Crisp fillo shells for 3-4 minutes at 350 degrees. 2) Mix together ricotta, green onions, and Parmesan cheese. 3) Fill fillo shells with cheese mixture, and place 3 asparagus tips in the middle of each shell, standing up. 4) …

1) Crisp fillo shells for 3-4 minutes at 350 degrees. 2) Beat eggs until frothy, and then beat in prosciutto and Italian seasoning until well mixed. 3) Fill fillo shells with egg mixture and then sprinkle on the shredded cheese …

1) Crisp fillo shells for 3-4 minutes at 350, and then cool. 2) Whisk together cheesecake filling, 1 1/2 Tbsp of the rum, and the melted butter until well combined and smooth, and then fill the shells. 3) Mix together …

1) Crisp fillo shells according to package. 2) Whisk together cheesecake filling and liqueur, and then fill the shells. 3) Lightly fold the coffee granules into the whipped cream or topping, and then top each shell with the cream. Serve …

1) Crisp fillo shells for 4-5 minutes at 350 degrees and cool. 2) Mix together ricotta cheese and mashed avocado, then stir in honey. 3) Fill each shell and then top with crushed pistachios. Serve or chill up to an …

1) Preheat oven to 375 — Crisp fillo shells for 3-5 minutes and cool. 2) Mix together chocolate mousse and balsamic vinegar. Fill shells evenly. 3) Microwave chocolate chips for 30 seconds and stir. If not completely smooth, continue microwaving …

1) Preheat oven to 375 — Crisp fillo shells for 3-5 minutes and cool. 2) Mix together mascarpone, cardamom, and syrup until smooth. Fill fillo shells. 3) Top each filled shell with 1 red cherry and decorate with white chocolate …

Preheat oven to 375 degrees. Mix chicken, sun dried tomato pesto, and mozzarella. Divide chicken mixture evenly into to shells. Sprinkle the prosciutto evenly on top and bake for 10-12 minutes or until cheese melts and chicken is hot.

1) Cook fillo shells according to package and cool. 2) Mix together cheesecake filling and mashed sweet potatoes until smooth. Mix in 1/4 tsp nutmeg. 3) Sprinkle about 1/2 tsp crushed gingersnaps in the bottom of each fillo cup, and …

1) Cook fillo shells according to package and cool. 2) Mix together cheesecake filling and pumpkin until smooth. Mix in 1/4 tsp cinnamon. 3) Divide cheesecake mixture evenly between the cups. 4) Sprinkle crushed macadamia nuts on top and serve.