( 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.
TO MAKE PHYLLO FLOWERS:
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.
TO MAKE FILLING:
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.