Ingredients:
1 box Athens mini fillo shells
6 tablespoons honey
8 ounces mascarpone cheese, room temperature
8 small ripe apricots, halved and pitted
1 tablespoon olive oil
1/8 teaspoon freshly cracked pepper
1/3 cup shelled, salted pistachio nuts, coarsely chopped
Instructions:
You’ve already got the grill going, why not grill dessert?
Directions :
1. Bake mini fillo shells at 350° for 3 to 5 minutes.
2. Combine mascarpone and honey and divide evenly among 15 Athens mini fillo shells.
3. Prepare grill or heat a cast iron grill pan over high heat on a stove. In a medium bowl, toss together apricot halves, olive oil, and pepper.
4. Grill apricots, cut side down, until softened and lightly charred, about 1-2 minutes, turn over and grill another 30 seconds.
5. Place an apricot half on top of each mascarpone filled fillo shell. Eat the remaining half! Sprinkle with pistachios. Serve immediately.
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honey and apricots in fillo shells! with pistachios! you gotta try this!
Loved this recipe, mascarpone, honey and apricots all sitting atop those wonderful mini filo shells. As delicious as it sounds. And so convenient, right on the grill. This one is a keeper!
What a perfect and unexpected treat, mascarpone filled mini fillo shells with grilled apricots. So quick and so easy. Tossed them on the grill for desert last night, my husband and kids devoured them and asked for more. I'm going to make up a batch tonight but this time I doubling the recipe. Thanks!