I made these over the summer for my graduation party and they were a pretty big hit, and really simple to make. I bought both blueberry and strawberry preserves and fresh strawberries and blueberries...to make half and half blueberry and strawberry. The strawberry ones seemed to be a little more popular.
If I recall correctly, my mom picked up 3 dozen phyllo shells for me to use in case some of them were broken. But, none of them were and I'm pretty sure I filled the whole 3 dozen.
Recipe:
1 cup mascarpone cheese (about 8 ounces)
1/3 cup well-chilled heavy whipping cream
1/4 cup confectioner’s sugar
1/4 cup blueberry (or strawberry) preserves
fresh blueberries or strawberries
3 boxes frozen mini phyllo (fillo) shells
To Make the Filling
In a medium-size bowl, simply add the mascarpone cheese, well-chilled heavy whipping cream and confectioner’s sugar, and whip using an electric mixer until firm peaks form and the mixture holds its shape. Take care not to overwhip.
Preparing the Shells
Using thawed, mini phyllo (fillo) shells, spoon just enough blueberry or strawberry preserves (about 1/2 teaspoon) into each shell to cover the bottom. Next, spoon (or pipe in) mascarpone cheese filling (about 2 teaspoons) over the preserves until each shell is filled.
Top with a fresh blueberry or strawberry and serve immediately. This recipe produces approximately 3 dozen filled, mini phyllo shells.
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