Phyllo Dessert Cups
- 6 sheets phyllo pastry
- 4 Tbsps melted butter
- For the filling
- 3 Tbsps sugar
- 5 Tbsps water
- 1 ¼ cups Raspberries
- 1 Tbsp Corn starch
- 1 ½ cups Mascarpone
- Vanilla bean (scraped from one pod)
- 3 Tbsps powdered sugar
- 3 Tbsps milk
- To decorate
- powdered sugar
How healthy are the main ingredients?MascarponeRaspberrysugar
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter 6 tart tins, about 12 cm|5" diameter. Line a bakig tray with non-stick baking paper.
Lay 4 sheets filo pastry on top of one another and cut into 6 squares. Brush the upper layer of each square with butter and press lightly into the tins. Trim the overhanging pastry with scissors.
Brush the remaining pastry sheets with butter, fold over once, and cut out Christmas motifs of your choice (stars, trees, etc. ), either freehand or with cutters. Place on the baking tray.
Bake the tarts and Christmas motifs for about 4 minutes, until golden brown. Remove from the oven and leave to cool.
For the filling: put the sugar and water into a pan and bring to a boil, stirring until the sugar has dissolved.
Put the raspberries into the syrup and bring to a boil. Mix the cornflour to a smooth paste with a little water and stir into the pan. Return to a boil and boil for 1 minute. Put into a bowl and leave to cool.
Mix the mascarpone with the vanilla seeds, icing sugar and milk.
Remove the filo pastries from the tart tins and spoon in the mascarpone mixture. Top with the raspberries and decorate with the baked motifs. Sift over a little icing sugar.