Strawberry and raspberry filo basketsby Josh Fraser |
| Preperation time: 13 mins Cooking time: 8 mins Serves: 6 |
| Recipe Ingredients |
| 3 sheets of filo pastry (approx 90g); 175g mixture of stawberries and raspberries; 250ml greek yogurt; 1 tsp icing sugar; 1 tbsp sunflower oil; makes 6 baskets |
| Recipe Method |
| Cut each filo sheet into 6 squares. Brush each
filo square with a little oil. Arrange the squares overlapping in
six small patty tins,layering them in threes, ie add a layer then
add another layer on top at a different angle. Repeat with a final
layer. Bake for 6-8 mins in a preheated oven (200c/gas 6) until golden. Lift out carefully and leave to cool for 10 mins on a wire rack. Stir the strawberries and raspberries into the yogurt. Spoon the yogurt mixture into each of the filo baskets. Sprinkle icing sugar on top to serve. |
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butterfly cakes Spanish meatballs Raspberry pavlova Roaring tiger prawns Victoria sandwich |
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