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Mandarin & yoghurt filo cups
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Honey-spiced mandarins with tangy yoghurt and walnuts - a sensational dessert.
Ingredients:
  • 60g butter, melted
  • 6 sheets filo pastry
  • 60g butter, extra
  • 71.50 gm honey
  • 1 tsp ground cardamom
  • 2.50 gm ground cinnamon
  • 6 large mandarins, peeled, white pith removed, segmented
  • 390g (1 1/2 cups) Greek Style Yoghurt
  • 45g (1/3 cup) finely chopped walnuts
Instructions:
  • Preheat your oven to 200°C. Brush six muffin pans (125ml or 1/2 cup capacity each) with melted butter. Keep the filo sheets covered on a work surface with a dry tea towel followed by a damp tea towel to prevent them from drying out.
  • 1. Brush a filo sheet with a touch of melted butter, then fold it in half crosswise. Repeat this process twice more, brushing each layer with butter before folding. 2. Line a prepared pan with the filo rectangle and lightly brush with butter. 3. Repeat layering the remaining filo sheets in the same manner, brushing each layer with butter before folding.
  • Prepare the filo cups by lining each one with non-stick baking paper, then fill them with pastry weights or rice. Bake for 8 minutes. Remove the paper and weights, and bake for an additional 3-4 minutes until golden. Place the paper and weights back into the pans to flatten any bubbles. Let them cool.
  • In a frying pan over medium-high heat, melt additional butter. Add honey, cardamom, and cinnamon, stirring until blended. Add mandarin and cook for 2 minutes, stirring until heated through and thoroughly combined.
  • Spoon yogurt into filo cups, then top with the mandarin mixture and walnuts.

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