Lovely as a teatime treat or fancy-looking pudding, these pretty little treats are light and fruity and easy as pie.
Ingredients
- You will need a non-stick 12-cup muffin tray
- 3½oz (100 g) melted butter, plus a little extra for greasing the muffin tray
- 6 large sheets of filo pastry, cut in half
- icing sugar, for dusting
- 5 fl oz (150 ml) double cream
- 1 tsp caster sugar
- ½ tsp vanilla extract
- 12 large strawberries, sliced
- 36 blueberries
- 1 tbsp golden syrup
How to Make It
- Preheat the oven to 220°C (425°F/Gas 7).
- Butter the muffin tray. Brush each of the cut filo sheets on both sides with butter. Line each cup in the muffin tray with a filo sheet.
- Put the muffin tray in the oven and bake for 5 minutes or until the pastry is golden. Remove the tray from the oven and set aside. When the pastry is cool, carefully remove the filo cases from the muffin tray. Dust them with the icing sugar by putting some icing sugar into a tea strainer or sieve and shaking it over the top of the filo cases.
- Whisk the cream with the sugar and vanilla extract until it is thick, using an electric whisk. Dollop a spoonful of cream into each filo case. Pop a few strawberry slices and a few blueberries on top of the cream. Drizzle a little golden syrup over the top.
