Raspberry Filo Pies
  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.