Mon Cherry


1/2 C Butter cubed
1/2 C Sugar
4 oz Slivered Almonds
2 T Flour
2 Eggs
1 T Almond Oil
1 t Vanilla
15 oz can Dark Sweet Cherries
2 pkg Athens Mini Fillo Shells
1/4 C Dark Chocolate, 1 tsp of butter if needed


In a food processor place the slivered almonds, flour and sugar and process until it resembles fine crumbs. Do not over process you don't want almond butter. To the almond mixture add cubed room temperature butter, almond oil, vanilla and eggs, process until well combined. Place mixture into a large zip top bag and place into fridge until ready to bake, this will keep for a few days. Open and drain cherries well. Cut cherries carefully in half with the direction of the pitting, you don't want it to look like a ring. On a large baking sheet place the fillo cups and cutting one end of the zip top bag off pipe filling into cups. Fill cups just barely to the top, do not over fill, place one cherry half on top into the center of each cup. Bake on 350* F for 10-13 minutes until tops are just starting to brown.
Once completely cooled in a small microwave safe bowl melt chocolate. Chocolate hold it's shape even when melted so microwave on high for 30 seconds stirring and shortened bursts there after until completely melted. One tsp of butter can be added if needed. Dip just the bottoms of each fillo cup and place them on a sheet of waxed paper on a baking sheet and chill until chocolate is set.

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