Filo pastry baskets with raspberries
5 servings
130 minutes
Raspberry-filled phyllo pastry baskets are a refined treat inspired by German culinary traditions. The thin, crispy baskets perfectly complement the rich raspberry filling, which has a slight tartness and vibrant fruity aroma. The addition of orange juice and vanilla gives the dessert a sophisticated freshness, while cream makes the texture soft and airy. This delicacy is perfect for festive occasions and elegant tea parties, as well as being a wonderful conclusion to a romantic dinner. Elegant and graceful, they fill every moment with the taste and aroma of summer.
1
In a saucepan, mix thawed raspberries, sugar, orange juice, and salt. Bring to a boil, reduce heat, and simmer for 5 minutes without covering. Transfer to a sieve and squeeze out all the juice.
- Frozen raspberries: 700 g
- Sugar: 0.5 glass
- Orange juice: 0.3 glass
- Salt: 0.1 teaspoon
2
Pour the juice into a pot. In a small bowl, mix the starch and water, then pour the mixture into the berry juice. Bring to a boil over medium heat and cook for 1 minute. Remove from heat and add butter and vanilla. Mix well and let cool slightly.
- Cornstarch: 2 tablespoons
- Water: 2 tablespoons
- Butter: 1.5 tablespoon
- Vanilla extract: 0.5 teaspoon
3
Place a small amount of raspberry mixture in each thawed basket and chill for 2 hours.
- Frozen filo pastry cases: 42 pieces
4
Whip the cream and decorate the baskets. Top with fresh raspberries.
- Double cream 40% fat: 1.3 glass
- Raspberry: to taste
