Mini Bellini Peach Phyllo Tarts | Athens Foods

Ingredients

• 4 peaches, peeled and ½” diced
• ½ cup Prosecco
• ¼ cup sugar
• 1 teaspoon lemon juice
• 1 ½ tablespoons corn starch
• 2 packages (15 count, each) Athens® Phyllo Shells
• 1 cup whipped topping, for garnish
• Preheat oven to 375°.
• In a medium saucepan over high heat, bring Prosecco to a low boil.
• Reduce heat to medium and stir in the peaches.
• Cook for 3 minutes, or until peaches start to soften.
• Remove from heat and strain peaches reserving ¼ cup of cooking liquid.
• In a medium bowl, combine peaches, reserved cooking liquid, sugar, lemon juice and corn starch.
• Allow to cool 5-10 minutes.
• Spoon filling into phyllo shells and place on baking sheet.
• Bake for 20-25 minutes.
• Cool, garnish with whipped topping and serve.
• Shells can be filled and frozen, prior to baking, in air tight containers for up to 2 weeks. Remove from freezer and bake as above. No need to defrost.