Fruit mince phyllo cups recipe
Fruit Mince Phyllo Cups recipe
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|2 sheet(s)||phyllo pastry|
|152 ml||fruit mince|
|1||lemon, juice and thinly sliced peel|
|250 ml||mascarpone cheese or thick cream|
|icing sugar for dusting|
Working with one sheet at a time, brush pastry with melted butter. Cut buttered sheet into 4 lengthways strips. Trim strips if needed.
Butter a muffin pan. Fit a strip of pastry across one hollow of muffin pan and top with another sheet going in opposite direction, in a sort of crisscross pattern, to make a cup. Crumple edges lightly so that pastry looks like a flower.
Repeat process with remaining phyllo strips.
Bake at 200 ºC for about 10 minutes, or until golden.
Meanwhile, mix fruit mince with lemon juice. Spoon into phyllo cups and top with strips of lemon peel. Serve with a good dollop of mascarpone cheese, sifting icing sugar over the entire dessert.
I decided this recipe is too nice to only serve at Christmas time. So for the non-Christmas, all year round version, substitute the fruit mince with dried fruit of your choice soaked in brandy or Van der Hum liqueur. Leave out the lemon juice.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Fruit mince phyllo cups recipe
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