Fruit Baskets

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

  • About

PHYLLO PASTRY IS OFTEN USED FOR BOTH SWEET AND SAVOURY DISHES. I’VE USED IT HERE TO MAKE EDIBLE BASKETS, PERFECT FOR SHOWCASING THESE MOUTHWATERING, RED FRUITS, PACKED WITH VITAMIN C AND ADDITIONAL NUTRIENTS.

Ingredients

  • 2–3 sheets phyllo pastry
  • 2 Tbsp melted butter
  • 1 Tbsp sugar
  • 1 Tbsp lemon juice
  • 1 cup strawberries, hulled, and halved if large
  • ½ cup raspberries
  • 2 fresh figs, quartered
  • whipped cream for serving
  • ¼ cup roasted pistachio nuts
  • fresh mint leaves for garnishing

Method

  1. Preheat the oven to 180°C and grease a 6-cup muffin tray.
  2. Cut out 12 squares from the phyllo pastry sheets.
  3. To prepare the pastry cups, brush some melted butter over 1 square then place another square at right angles on top of it and brush with butter as well. Repeat with the rest of the pastry squares.
  4. Line the muffin cups with the double pastry squares.
  5. Bake for a few minutes until golden, then set aside.
  6. Combine the sugar and lemon juice.
  7. Toss the fruit in the mixture.
  8. Spoon some of the fruit into the phyllo baskets, add a dollop of cream, scatter the nuts on top and garnish with a mint leaf.