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.
1cupstrawberries, hulled, and halved if large
2fresh figs, quartered
whipped cream for serving
¼cup roasted pistachio nuts
fresh mint leaves for garnishing
Preheat the oven to 180°C and grease a 6-cup muffin tray.
Cut out 12 squares from the phyllo pastry sheets.
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.
Line the muffin cups with the double pastry squares.
Bake for a few minutes until golden, then set aside.
Combine the sugar and lemon juice.
Toss the fruit in the mixture.
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.