These small cream pies are made from Athens Fillo Dough and are the perfect addition to any Easter brunch menu.

Phyllo dough is built for a lighter fare dessert tray. The dough itself bakes to a light and crispy finish, and serves as a healthier, lighter alternative traditional frozen pastry, containing zero saturated fat, zero trans fat and zero cholesterol.

These bite-sized mini cream pies will be the perfect treat for a traditional Easter holiday or an “anytime” spring party.

Coconut Banana Mini Phyllo Cream Pies

Coconut Banana Mini Phyllo Cream Pies

Ingredients

  • 1 tablespoon coconut milk
  • 1 1/2 tablespoons 0% Greek yogurt, such as Fage®
  • 1 teaspoon agave syrup
  • 1/8 teaspoon almond extract
  • 2 teaspoons sweetened coconut flake, toasted
  • 1 banana
  • Banana chips, crumbled for garnish
  • 15 Athens® Mini FIllo Shells (1 box)

Instructions

In a small mixing bowl, combine coconut milk, Greek yogurt, agave syrup, almond extract and toasted coconut flakes. Mix thoroughly. Cover with plastic wrap and refrigerate for 1 hour.

When ready to assemble, peel the banana. Slice down the center lengthwise, then cut ¼” semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about ½ teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips. Serve immediately.

Serving Suggestion: Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

Notes

Courtesy of Athens Foods

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