Fillo Pastry Shells

Oreo Cream Cups

/ Sarah Collins / Leave a comment

I did take pictures. I can now share my recipe. I came up with this recipe after spending hours looking at numerous recipes for different goodies ideas.

Ingredients:

Directions:

  1. Place large mixing bowl in freeze for at least 1 hour.
  2. Place Fillo Pastry Shells on a cookie sheet and bake according to the directions on the box. Let cool completely.
  3. Place 3 Oreo Cookies in a Ziplock bag and beat into fine crumbs. I use my meat mallet.
  4. When pastry shells are cool: Place 1/2 cup of chocolate morsels in shallow microwaveable bowl and place in microwave for 30 seconds. Stir, microwave for 15 seconds and repeat until chocolate is smooth.
  5. Dip each pastry shell tops into chocolate. Let chocolate harden.
  6. Remove mixing bowl from freeze and add heavy whipping cream. Beat on high.
  7. Slowly had one box of Oreo Pudding to heavy whipping cream and continue to beat on high. Scrap bowl occasionally.
  8. Add vanilla extract. Beat on high until mixture in forms stiff peaks and can hold its shape. It should be the constituency of icing.
  9. Place part of the mixture in Ziplock bag. Cut of a tip of Ziplock bag and pipe the mixture into each pastry shell.
  10. Sprinkle Oreo crumbs on top of each pastry shell.

Easy Miniature Pies

/ Sarah Collins / 1 Comment

These are some easy pies I made. I didn’t have a recipe, just an idea. This recipe would probably make twice as many pies, but 120 pies would be a lot of pies.

Ingredients:

  • 2 cans pie filling – different flavors (I used cherry and blueberry) *
  • 1 container of Philadelphia Cheesecake Filling
  • 4 boxes of Fillo Pastry Shells
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • 1/2 cup melted butter

Directions:

  1. Cook Fillo Pastry Shells on a cookie sheet as directed on the box and let cool.
  2. Preheat oven to 350 degrees.
  3. Prepare crumble topping by combining butter, cinnamon, brown sugar and flour in a mixing bowl. Stir until crumble is in small chunks.
  4. Place 20 of the Fillo Shells on a serving dish. Place about 1 tsp of Philadelphia Cheesecake Filling in each pastry shell. Top each cheesecake with about 1/2 tsp of pie filling. Place in refrigerator. Note: You will have cheesecake filling left over.
  5. Fill 20 of the Fillo Shells with approximately 1 tsp of the pie fillings each. Fill 20 of the Fillo Shells with the other pie filling. Sprinkle crumble on top. Note: You will have pie filling and crumble left over.
  6. Bake the miniature pies in oven until bubbly, about 20 minutes. Caution: Do not bake the Cheesecake Miniature pies.
  7. Let cool completely.
  8. Prepare Whipped Icing:
    1. Place a mixing bowl in freezer for at least 5 minutes.
    2. Beat heavy whipping cream on high speed and slowly add confectioners’ sugar. Add Vanilla.
    3. Continue to beat on high speed until mixture forms peaks and can hold its shape.
  9. Place Whipped Icing in a piping bag, or a Ziplock bag with the end cut off, and pipe the icing over each of the pies.

* Please do not use store brand pie filling. Buy the good stuff.

Each box contains 15 Fillo Pastry Shells

Fillo Pastry Shell

The entire container of Philadelphia Cheesecake filling would probably fill about 60 Fillo Pastry Shells. I didn’t use it all because I wanted a variety of pies. Some cheesecake filling and the pie filling can be placed into a bowl and eaten, by the cook, while baking.

Good Stuff
Miniature Pies – The Whipped Icing taste like whipped cream.