Phyllo and Raspberry Dessert
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 4 sheets phyllo pastry
- 3 Tbsps butter (melted)
- 1 cup Yogurt
- 1 cup double cream
- 2 ⅔ cups Raspberries
- 2 Tbsps Raspberry liqueur
- lemons (juiced)
- mint (for garnish)
- powdered sugar (for dusting)
Preparation
Kitchen utensils
1 Small pot, 1 Small skillet, 1 Casserole dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Brush, 1 Grill pan, 4 Wooden skewers, 1 Citrus juicer
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
2.
Brush the filo pastry with melted butter, put the sheets one on top of another and cut into 4 pieces. Line greased patty pans or muffin tins with the pastry sheets, offsetting them slightly. Bake in the oven for 10 minutes or until golden brown and let cool in the tins.
3.
Whip the yoghurt and cream until thickened. Reserve 12 raspberries for garnish and push the remainder through a fine sieve. Fold the raspberry puree and liqueur into the yoghurt and cream mixture with the lemon juice.
4.
Spoon the raspberry cream into the cooled pastry cases, garnish with the raspberries and mint leaves and dust with icing sugar.
