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Thursday, 21 April, 2005 3:05 PM |
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| Berry
Filo Baskets |
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serves
4 |
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| Ingredients:
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| 2
tablespoons icing sugar |
| 2
tablespoons instant hot chocolate powder |
| 1
tablespoons caster sugar |
| 250g
fresh raspberries or strawberries |
| 250g
fresh brambles or currants |
| 4
sheets filo pastry, defrosted if frozen |
| 2
tablespoons melted margarine |
| 1
egg, beaten |
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| Method: |
- Preheat oven to 400 degrees fahrenheit and grease 4 cups of a muffin
tin.
- Combine the berries and caster sugar in a bowl, toss gently and set
aside.
- In a small bowl, combine the icing sugar and chocolate powder.
- On a flat surface lay one sheet of filo pastry. Brush with melted
margarine and sprinkle with sugar/chocolate mixture. Repeat twice more
then top with the final sheet of filo and spread with a little more
margarine.
- Cut the layered pastry into quarters then press each into a cup of
the muffin tin, forming a basket shape. Brush with egg and bake for
15 minutes or until golden brown.
- Remove baskets from oven, allow to cool for a few minutes then remove
from tin.
- Heat the sugared berries in a nonstick pan for a few minutes until
warm then place in the pastry cups and serve immediately.
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