Ingredients
Makes 6 pies
5 sheets of Antoniou Fillo Pastry
3 tablespoon unsalted butter, melted
For the coconut cream
1 egg yolk
⅓ cup sugar
1 tablespoon cornflour
¾ cup milk
¼ cup coconut flakes
⅓ cup thickened cream
2 drops almond essence
To serve
300 ml thickened cream, whipped
1 punnet blueberries
1 punnet raspberries
1 bunch mint
Icing sugar, for dusting
Recipe Tips
Prepare Fillo cups ahead of time
You can prepare your Fillo cups in advance and assemble just before serving.
Toppings
Get creative with your toppings, whether that be different types of fruit, coconut or even some Fillo shards or flowers.
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celcius.
For the Fillo cups
Layer five sheets of Filo Pastry, brushing between each layer with the melted butter. Use a circle pastry cutter, a little larger than the muffin holes, and cut out 6 rounds.
Brush melted butter into each of the muffin holes before adding the pastry in, gently push down to make sure there are no gaps. Bake in the oven for 8 minutes or until golden brown. Set aside to cool.
For the coconut cream
In a bowl, whisk yolk, sugar, and cornflour until combined. Add milk and cream and whisk until fully incorporated. Pour the cream mixture into a saucepan and whisk over medium heat. As the mixture begins to thicken add the coconut flakes and almond essence, use a wooden spoon or spatula to continue to stir- preventing it from burning.
Transfer to a bowl, cover with cling wrap and cool in the fridge. In the meantime, whisk the cream.
Assembling the pies
Spoon the coconut mixture into the cooled Fillo cups, top with the whipped cream, raspberries, blueberries, mint and finish with a dusting of icing sugar to serve.
Recipe by Adrian Richardson for Good Chef Bad Chef.