Phyllo Flower with Summer Berries and Soft Toffee Swirl

A filo pastry dessert with summer berries on sea blue plate

( Serves 6 )


  • 1 box of phyllo pastry
  • 1 cup of salt free butter ( melted )
  • 1 cup of marscapone cream
  • 2 tsp of vanilla bean paste
  • 1  cup of lyle’s golden syrup ( or high quality honey)
  • 1 cup of raspberries
  • 1 cup of sliced strawberries
  • 1 cup of blue berries
  • 1/2 cup of powdered sugar ( confectioners sugar)
  • 1/2 cup of caster sugar
  • 1/2 cup of cinnamon powder
  • Cooking spray



Remove phyllo pastry from packet. Unfold pastry, cut into  large squares shape size . Place damp cloth over pastry so that it does not dry out.

Melt butter. Pre heat oven to 350 F or 176 C.



Spray cooking spray over muffin tray holes.

Using a pastry brush, lightly  brush melted butter over a square of the phyllo pastry. Place into muffin hole, sprinkle with a dusting of cinnamon and caster sugar, repeat 2 more times, turning the squares slightly in the hole so that they over lap and look like flower petals. Once all 6 holes are filled, place muffin try in the oven for approximately 6 – 8 mins, watch carefully as the pastry with cook quickly, you want it to look golden in colour. When cooked, remove from heat.



In a bowl add, marscapone cream, vanilla , 1/2 cup of lyle’s golden syrup or high quality honey, mix until cream is even in colour and texture.



In the middle of the plate , add a teaspoon of marscapone mix , place a phyllo flower on top of cream ( this will keep the flower from sliding on the plate), fill flower with mix, add a selection of berries, dust with powdered sugar, swirl syrup or honey on the plate.


Recipe and images by Lisa Mead.

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