PEANUT BUTTER & CHOCOLATE KISS
Ingredients
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1/2 teaspoon vanilla extract
15 AthensŪ Mini Fillo Shells (1 box)
15 Hershey'sŪ Kisses
In a small bowl, place peanut butter, marshmallow and vanilla. Blend well.
Spoon 1 rounded teaspoon of filling into each Fillo Shell. Top with Hershey'sŪ Kiss. Serve immediately.
Yield: 15 Deserts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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