Start this recipe by preparing the cups. Cut the filo pastry into 3 inch squares. Brush a muffin tin with a little butter and cover each hole with 2 filo squares. Bake in the oven at 200`c for 15-20 minutes or until the pastry is golden brown. Remove from the oven and allow to cool down completely. Meanwhile, mix together all the ingredients for the ricotta filling. When the cups have completely cooled down, fill with a tablespoonful of the ricotta and decorate the tops with slices of fresh fruit and berries. Brush with hot glazing jelly for a nice shine and serve.

Serves 12-14

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