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Winter fruit filo cups with cinnamon and honey Greek yoghurt

(This recipe serves 6 people)

Ingredients

  • 4 sheets filo pastry
  • 60g butter, melted
  • 1 pomegranate
  • 6 ripe persimmons (Sharon fruits), peeled and quartered
  • 1 teaspoon cinnamon
  • 2 tablespoons honey, or to taste
  • 400g Greek yoghurt
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    Preparation method

    Prep: 30 mins | Cook: 15 mins | Extra time: 10 mins, cooling

  • Preheat the oven to 180 C / Gas 4. Butter 6 cups of a muffin tin, or butter 6 ramekins
  • First, make the filo cups
  • Meanwhile, seed your pomegranate (I simply bang it on a hard surface to crack it open, then work over a plate while extracting all of the seeds). Add the pomegranate seeds to the peeled and quartered persimmons,   and toss together with any pomegranate juice that has collected on the plate. Set the fruit aside until you’re ready to serve (this can surely be done the night before)
  • For the yoghurt filling, simply combine the thick Greek yogurt (the thicker, the better) with the cinnamon and honey. Do a taste test – depending on how sour your yoghurt is, you may want to add more honey
  • When you are ready to serve, place a cooled filo cup on each plate and fill the cup three-quarters full with the yoghurt mixture. Top each with the fruit mixture, letting some of the fruit fall onto the plate. For an extra special touch, drizzle each plate with honey and sprinkle with a touch of cinnamon before serving. Enjoy!
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