Flakey, light, crispy, chocolate, hazelnut and creamy frosting – what more could you want!? My kids absolutely adored them, specially since they had a creamy indulgent layer of Nutella.
These will definitely been present in the future – I think I might start keeping filo pastry in the freezer for those last-minute nibbles or desserts. As filo pastry is so thin, it does defrost within an hour.
Filo is so versatile and these baskets make great little treats! Instead of chocolate you could use banana slices or even fresh mango!
Filo Pastry Sheets
100ml Double Cream
50g Icing Sugar
100g Cream cheese
Cut the filo sheets into smaller squares ( I used a mini muffin pan). Cut the sheets into 3inch x 3inch sheets. Using the melted layers squares of filo. Use about 4-5 layers.
Using a dopper, press into the muffin pan making a nest inside.
Add a dollop of Nutella into the filo basket.
Bake at 200c for approximately 8-10 minutes until the filo pastry is golden brown.
Whip the double cream, add icing sugar and cream cheese and mix well. Add a spoon full into each baked basket and serve either warm or room temperature.