Nigel Slater’s recipe for red fruit filo pastries

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Nigel Slater’s recipe for red fruit filo pastries
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I suggest raspberries and cherries, but you could substitute other soft fruits as they come into season. Mulberries would be glorious, but blackberries are good, too, as are slices of ripe peach or nectarine. You can make the sugar pastry beforehand and store in an airtight container.

caster sugarLine a second baking sheet with baking parchment. Lay a sheet of filo on the baking parchment and brush it generously with some of the melted butter. Dust with about 2 generous tbsp of the caster sugar, then place a second sheet of filo on top, brush with butter and then again dust with caster sugar. Continue until you have used all the pastry, butter and sugar.

Put the baking sheet on the preheated baking sheet and cook for 10-12 minutes until crisp and golden. Remove from the oven, score the pastry into 16 rectangles, but don’t separate them. Leave to cool.with a few drops ofcherries. Using a sharp knife, separate the pastry into 16 rectangles. Place 8 of the pastry pieces on the work surface, then spread thickly with some of the cream and mascarpone mixture. Spoon the cherries and raspberries over the cream, then place a second piece of pastry on top of each. Finish with a sprig of redcurrants or a few raspberries.I suggest raspberries and cherries, but yYou could substitute other soft fruits as they come into season.

You can make the sugar pastry beforehand and store in an airtight container. It will keep for a day or two in a cool place, though not the fridge.

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