3 sheets filo pastry
15 ml /1 tablespoon sunflower oil
175 gr / 1 ½ cups redcurrants
250 ml / 1 cup strained plain yogurt
5 ml / 1 teaspoon icing sugar
115 gr / 1 cup whole strawberries and raspberries, to decorate.
Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit. Using a sharp kitchen knife, cut the sheets of filo pastry into 18 squares with sides about 10 cm / 4 in long.
Brush each filo square thinly with oil, then arrange the squares to overlap in six small tartlet or muffin pans, layering them in threes. Bake for 6-8 minutes, until crisp and golden. Remove the baskets from the tartlet / muffin pans, using a palette knife, and allow them to cool.
Reserve a few sprigs of redcurrants to add to the decoration and string the rest through the tines of a fork. Stir the currants into the yogurt.
Spoon the yogurt into the filo baskets. Decorate the baskets with the red fruits and sprinkle them lightly with icing sugar.
Prep time: 10 – 15 min
Total time: 25 – 30 min
This elegant dessert looks very festive.
It is also low in fat and needs only a fine brushing of oil before use: a light oil such as sunflower is the best choice for this recipe.
Tip: You can substitute the yogurt and use vanilla or chocolate custard for the filling of the baskets or even vanilla or chocolate pudding would taste amazing!
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