Filo Horns with Mixed Berries & Raspberry
Sauce
Preparation time: 40 minutes
Cooking time: 15 minutes
Serves 6
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75 g (3 oz) unsalted butter or vegetarian
margarine, melted, plus extra for greasing
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6 large sheets filo pastry, thawed if
frozen
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175 g (6 oz) ricotta or curd cheese
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1 tablespoon clear honey
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25 g (1 oz) ground almonds, toasted
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625 g (11/4 lb) mixed summer berries
Sauce:
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250 g (8 oz) frozen raspberries, thawed
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2 tablespoons Grand Marnier (optional)
-
3 tablespoons icing sugar, plus extra for
dusting
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Toasted flaked almonds, to decorate
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Grease 6 cream horn moulds. Cut each
sheet of pastry into 2 x 15 cm (6 inch) squares, brush each square with
butter or margarine and fold in half diagonally to form 12 triangles.
Wrap 1 triangle around each mould, brush with the remaining butter or
margarine and place on a large greased baking sheet, seam-side down.
Bake the filo horns in a preheated oven, 190C (375F) Gas Mark 5, for 15
minutes until crisp and golden. Leave to cool before carefully
extracting the pastry from the moulds.
-
Beat together the ricotta or curd cheese,
honey and almonds. Hull and slice the berries as necessary.
-
To make the sauce, place the J
raspberries in a blender or food processor and process until smooth.
Pass through a fine sieve to remove the pips. Alternatively, rub the
whole raspberries through a fine sieve. Whisk in the Grand Marnier, if
using, and the icing sugar.
-
Just before serving, pipe the ricotta
mixture into the filo horns to come two-thirds of the way to the top.
Pile in the berries and serve 2 horns per person with the raspberry
sauce. Dust with sifted icing sugar and scatter with toasted flaked
almonds.
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