Strawberry moneybags with blackcurrant sauce

Yield: 4 servings

Measure Ingredient
100 grams Frozen blackberries; thawed
50 grams Sugar
1 tablespoon Lemon juice
8 \N Filo pastry sheets
10 \N Strawberries; plus extra for (10
\N \N To 12)
\N \N ; garnishing
2 tablespoons Maple syrup or your favourite topping
1 \N Beaten egg for glazing
\N \N Icing sugar for dusting
\N \N Greggs ground cinnamon; berries & mint
\N \N ; springs to garnish

Place the blackcurrants, sugar and lemon juice into a blender. Blend until smooth, then set to one side.

Lay two filo pastry sheets on top of each other making a star shape.

Place 2-3 strawberries onto each star and add a teaspoon of maple syrup.

Brush the pastry edges with beaten egg, carefully bring up the edges and crimp the top to seal.

Repeat to make 4 parcels in total.

Place onto a baking tray, then into a 180 C pre-heated oven for 10 minutes until golden brown.

Spoon a little blackcurrant sauce onto serving plates, dust with icing sugar and garnish.

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