Filo Horns with Mixed Berries & Raspberry
Preparation time: 40 minutes
Cooking time: 15 minutes
75 g (3 oz) unsalted butter or vegetarian
margarine, melted, plus extra for greasing
6 large sheets filo pastry, thawed if
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
250 g (8 oz) frozen raspberries, thawed
2 tablespoons Grand Marnier (optional)
3 tablespoons icing sugar, plus extra for
Toasted flaked almonds, to decorate
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