Ingredients

The following ingredients have 30 Servings
  • 1 cup walnuts (toasted)
  • 1/2 cup shredded sweetened coconut (toasted)
  • 3/4 cup pineapple juice
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 teaspoon cinnamon
  • 2 packages (15 count, each Athens® Mini Fillo Shells)

Instruction

  • Preheat oven to 350°. In a small food processor, pulse walnuts and coconut until finely chopped. Put in a small bowl and set aside.
  • In a small saucepan combine pineapple juice, sugar, honey, and cinnamon. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes, until mixture thickens slightly.
  • Add 1/2 cup of the syrup to the finely chopped nuts and coconut and stir to combine. Divide the mixture evenly among the 30 Mini Fillo Shells.
  • Drizzle the remaining syrup over the filling in the shells. Bake 10 minutes until shells are golden brown and the syrup is bubbling.