A light dessert perfect for warmer days! Light filo pastry filled with cream, jam, and seasonal fruits! You’ll love the taste!
Ingredients:
Fruit
- Blueberries – 200 g
- Raspberries – 200 g
- Icing sugar – 5 g
- Raspberry jam – 6 tbsp
Filo Pastry Baskets
- Filo pastry sheets – 3
- Butter – 20 g
- Water – 50 ml
Cream
- Sugar – 80 g
- Vanilla – 3 g
- Butter – 20 g
- Wheat flour – 20 g
- Cornstarch – 20 g
- Milk – 400 ml
- Eggs – 4
Preparation:
Step 1: Prepare the Filo Pastry Baskets Arrange 3 sheets of filo pastry evenly on top of each other, longer side down. Cut vertically into 4 equal parts. Then, cut each strip into 3 square pieces.
Mix melted butter with water and stir. Grease the cavities of a muffin tin with the mixture. Brush each piece of pastry with the mixture and layer them diagonally on top of each other to form 3 squares. Place the filo pastry into the muffin tin cavities, repeating the process 12 times.
Step 2: Prepare the Cream Pour 300 ml of milk into a saucepan and bring it to a boil. In a bowl, whisk together egg yolks. Add half of the sugar and whisk until creamy. Gradually add the remaining sugar while stirring. Add wheat flour and cornstarch, and mix well. Split the vanilla bean lengthwise, scrape the seeds, and add them to the mixture. Pour in 100 ml of milk and mix thoroughly.
Pour the boiled milk into the bowl, combine everything, then transfer it back to the saucepan. Stir over low heat until the cream thickens. Remove from heat and add butter. Mix well.
Step 3: Bake the Baskets Fill each basket with about 2 tablespoons of cream. Place the muffin tin in an oven preheated to 170°C and bake for about 12-15 minutes, until the pastry turns golden brown. Once baked, allow them to cool.
Step 4: Decorate the Baskets with Fruit Carefully remove the cooled baskets from the muffin tin. Add half a teaspoon of jam to each basket. Decorate with blueberries and raspberries. Lightly dust with icing sugar before serving.
