All Simple Vegetable Recipes


Filo Horns with Mixed Berries & Raspberry Sauce

Filo Horns with Mixed Berries & Raspberry Sauce


Preparation time: 40 minutes
Cooking time: 15 minutes

Serves 6

  • 75 g (3 oz) unsalted butter or vegetarian margarine, melted, plus extra for greasing

  • 6 large sheets filo pastry, thawed if frozen

  • 175 g (6 oz) ricotta or curd cheese

  • 1 tablespoon clear honey

  • 25 g (1 oz) ground almonds, toasted

  • 625 g (11/4 lb) mixed summer berries

Sauce:

  • 250 g (8 oz) frozen raspberries, thawed

  • 2 tablespoons Grand Marnier (optional)

  • 3 tablespoons icing sugar, plus extra for dusting

  • Toasted flaked almonds, to decorate

  1. 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.

  2. Beat together the ricotta or curd cheese, honey and almonds. Hull and slice the berries as necessary.

  3. 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.

  4. 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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