Desserts Recipes - Filo Horns with Mixed Berries and Raspberry Sauce Recipe

Ingredients

Serves 6

• 6 large sheets of filo pastry

• 75 g/3 oz unsalted butter, melted, plus extra for greasing

• 25 g/1 oz ground almonds

• 175 g/6 oz ricotta or curd cheese

• 1 tablespoon clear honey

• 625 g/1 1/4 lb mixed summer berries

• flaked almonds, to decorate 

Sauce:

• 250 g/8 oz raspberries

• 2 tablespoons Grand Mamier (optional)

• 3 tablespoons icing sugar, plus extra for dusting

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Method:

1. Cut each sheet of pastry into two 15 cm/6 inch squares, brush each square with butter and fold in half diagonally to form a triangle.

2. Wrap each triangle around a greased cream horn mould, brush with the remaining butter and place on a large greased baking sheet, seam-side down.

3. Bake the filo horns in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until crisp and golden. Leave to cool, then carefully remove the pastry from the moulds.

4. Toast the ground almonds in a dry frying pan and stir continuously until they turn a golden brown. Allow to cool a little, then beat together with the ricotta or curd cheese and the honey. Hull and slice the fruits as necessary and stir into the cheese mixture.

5. To make the sauce, put the raspberries into a food processor or blender and process until smooth. Pass through a fine sieve and whisk in the Grand Marnier, if using, and the icing sugar.

6. Toast the flaked almonds in the same way as the ground almonds and leave to cool a little. Fill the filo horns with the cheese and fruit mixture and arrange on a plate.

7. Pour a little sauce on the side and sprinkle lightly with icing sugar and scatter over the toasted, flaked almonds.