Fruity phyllo puffs

Ingredients 7
Servings 10


  • 16
    phyllo pastry
  • 100
    butter, melted
  • 500
    whipping cream
  • 60
  • 60
  • 30
    icing sugar
  • 750
    apricot, strawberry or youngberry purée


Keep phyllo under a slightly damp cloth while working (it tends to dry out if you don't do this). Working quickly, brush each sheet with melted butter. Stack 4 sheets of pastry on top of one another, and repeat until you have 4 stacks. Bake at 180 ºC for about 5 minutes, or until golden brown. Remove and cool. Cover loosely with waxed paper and set aside. Whip cream until thick, then gently fold in honey and whisky. Chill in refrigerator and, about an hour before serving, cover cream loosely with waxed paper and place in freezer. About 10 minutes before serving, place crisped phyllo stacks on a large board and cut lengthways into thirds, then into 8 cm squares. Working with 1 stack of squares at a time, lightly layer cream and phyllo sheets. Place squares on a large tray. Sift icing sugar over squares and serve immediately with fruit purée spooned carefully around each serving.

Read more on: starch  |  bake

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