- 20 g Butter
- 2 sheets of Filo pastry
- 200 g Heavy cream
- 3 tbs Powdered sugar
- 1 tbs Cognac
- 20 g Blueberries
Gorgeous mini treats. Crispy golden base filled with thick and cognac-scented cream. In addition, fresh blueberries barely touching the fluffy top. Lastly, coolie to sweeten the impressive presentation. Soo Tasty with Soo Foodies!
- You may replace the heavy cream with strained yogurt, for example
- Use any fresh (or freezed) fruits as per your taste
Melt the butter using bain-marie method. Beat the heavy cream with mixer. Transfer to bowl.
Take muffin pan and grease each hole with some of the melted butter. Divide every pastry sheet into four equal rectangular pieces and fold each one into two. Repeat with all pastry and tuck them slightly into the muffin holes. Grease them all again from the top side. Put in preheat oven at 180 C for 5-10 minutes until golden color.
In medium bowl combine the beaten heavy cream with the powdered sugar and mix carefully with spoon or spatula. Add the cognac and stir again.
Take out the baked pastry and transfer carefully on serving plate. Fill each pastry with 2 table spoons of the creamy mixture and decorate with the fresh blueberries on top.
Serve with coolie or homemade jam of your choice.