LADING

Raspberry Filo Pies

Lovely as a tea time treat or pretty looking pudding, these pretty little pies are light
and fruity and easy as pie. The filo case is very crisp and are really wonderful as you
can use any toppings or fillings, sweet or savoury, just get creative!

 

Raspberry Filo Pies




Pink Glass Plate, Set of Six, Small £59.00, Large £69.00

Makes 6

7 large sheets of filo pastry, cut into 10cm squares
100g melted butter
300 ml double cream
1 tsp caster sugar
1 tsp vanilla extract
36 Raspberries
1 tbsp golden syrup
Icing sugar for dusting

A 6 x cup 10cm muffin tin

 
Pre heat oven to 180°C / Fan 160°C

Butter the muffin tin. Brush each of the filo sheets with melted butter on both sides. Line the muffin tray with two of your filo squares per cup, making a little pastry case by pushing the filo around the edges into the cup. Bake for 5 minutes or until golden, set aside and allow to cool completely before using.

Whisk the cream with the sugar and vanilla essence until it forms soft peaks.
Dollop a spoon of cream into each pastry case, pop 6 raspberries on top of the cream and then drizzle a little golden syrup finish with a dusting of icing sugar.

Print Recipe
Raspberry Filo Pies
Instructions
  1. Pre heat oven to 180°C / Fan 160°C
  2. Butter the muffin tin. Brush each of the filo sheets with melted butter on both sides. Line the muffin tray with two of your filo squares per cup, making a little pastry case by pushing the filo around the edges into the cup. Bake for 5 minutes or until golden, set aside and allow to cool completely before using.
  3. Whisk the cream with the sugar and vanilla essence until it forms soft peaks.
  4. Dollop a spoon of cream into each pastry case, pop 6 raspberries on top of the cream and then drizzle a little golden syrup finish with a dusting of icing sugar.