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Recipe 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

Recipe Directions

  • 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.