Shane Pollak
Ingredients
1 Box Fillo pastry sheets, thawed overnight in the refrigerator (if frozen)
If possible, it is always advantageous to buy fresh fillo in Greek or Middle-Eastern markets
6 cups fresh ripe fruits and berries, ready-to-eat and in bite-size pieces
6 mint sprigs, for garnish
For the coulis:
5 small ripe red-fleshed papayas. peeled, seeded & cut into chunks
¼ cup honey
¼ cup passion fruit nectar (“Caribik Sun” brand frozen nectar works well also)
¼ cup passion fruit liqueur
1 12-oz. can papaya nectar
Directions
- Process the papaya chunks in a food processor fitted with a metal blade until smooth. Add remaining ingredients and blend well.
- For the fillo shells: Preheat oven to 325ºF.
- Follow thawing instructions when using frozen fillo sheets and allow to come to room temperature for 1 hour before using. For each shell, take three fillo sheets, fold each in half and layer (off-set from each other) to shape into shells in each of the six cavities of a ¾-cup size non-stick muffin pan. Use lightly crumpled-up aluminum foil inside the shell to hold the shape of the fillo shells during baking. Bake shells at 325ºF. for 5-7 minutes or until golden brown. Allow to cool, remove the aluminum foil ball from each shell, and carefully remove the fillo shells from the muffin pan.
- For the dessert: Toss the cut fruit and berries in 2 cups of the papaya/passion fruit coulis. Fill a squeeze bottle with some of the remaining coulis. Squeeze a small amount of the coulis in the center of six dessert plates, place the fillo shells on the coulis, fill with the fruit and berries, garnish with mint sprigs and drizzle the plates with the coulis in a free-form abstract design.
