Ingredients:
4 oz. softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1 egg
1/2 teaspoons vanilla extract
2 teaspoons lemon juice
15 Mini Fillo Shells (1 box)
1/4 cup canned lemon pie filling
Directions:
In a small bowl, beat cream cheese, sugar and flour. Blend in egg, vanilla and lemon juice, until smooth. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 325°F oven 12-15 minutes. Let cool 10 minutes. Top with pie filling…
Notes:
Makes 15 desserts.
For a church luncheon, I doubled the recipe and filled 30 little shells plus 6 cupcake papers. As a base for the cupcakes, I used Girl Scout shortbread cookies. All were great. P.S. I kept the cupcakes for home use!
Great idea on using shortbread cookies for the cupcakes! Love it! Thanks! -Amy