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