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Blackcurrant Filo Flowers

Dessert.Master's picture
Ingredients
  Filo pastry 8 Ounce (250 Gram)
  Blackcurrants 8 Ounce (250 Gram)
  Apples 2 , peeled and chopped
  Liquid honey 3 Tablespoon
  Whipping cream 8 Fluid Ounce, whipped (250 Milliliter)
  Pure apple juice 2 Tablespoon
  Creme de cassis 2 Tablespoon
  Blackcurrant/Mint leaves 4 (To Decorate)
Directions

1. Cut the filo pastry into twenty-four 10 cm (4 inch) squares. Grease the outside of 8 inverted dariole moulds.
2. Drape 3 squares of filo pastry over each mould, so that the corners are separate and resemble flower petals.
3. Place on a baking sheet and bake in a preheated oven, 190°C/375°F, for 6-8 minutes, until golden brown; make sure they do not overcook.
4. Leave to cool, then lift off the mould and turn up the right way.
5. Place the blackcurrants, apples and honey in a pan, cover and bring to the boil, then simmer gently for 10-15 minutes, until softened.
6. Cool slightly, then puree in a food processor or blender. Rub through a nylon sieve and leave until cold.
7. Fold half of the puree into the cream and divide the mixture between the filo flowers.

Recipe Summary

Method: 
Baked
Ingredient: 
Apple

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