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£1.95Price per unit
£7.23/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
For the compote, put the sugar, rose water and 2 tbsp water in a pan. Bring to the boil over a medium heat, then stir in the cranberries and lime juice; cook for 5 minutes over a medium-high heat until the cranberries start to break down. Set aside to cool.
For the pistachio cream, whizz the nuts in a small food processor until crumb-like. Add the remaining ingredients and a pinch of salt; whizz again to a paste. Set aside.
Have a 12-hole muffin tin handy. Lay 1 sheet of filo horizontally on the worksurface and brush the left-hand ½ with melted butter. Fold the unbuttered ½ over the buttered section, then brush ½ the remaining area with butter and fold in ½ again. Butter ½ once more and fold again so you end up with a square. Push into a muffin tin hole; repeat with the remaining sheets. If you only have a 6-hole muffin tin, you can free form the last filo cup or use an ovenproof ramekin.
Put 1 heaped tsp pistachio cream in the base of each filo cup, followed by 1 heaped tbsp cranberry compote. Add a further 1 heaped tsp of cream, then finish with the rest of the compote. Use any remaining butter to brush the exposed filo edges.
Preheat the oven to 210°C, gas mark 6 and bake for 15-18 minutes until crisp and golden. If using silicone moulds rather than metal, carefully remove the filo cups, transfer to a baking tray and bake for a further 5 minutes. Serve warm or allow to cool in the tin, then dust with icing sugar, if liked, and enjoy at room temperature.
Typical values per item when made using specific products in recipe
Energy | 1,388kJ/ 332kcals |
---|---|
Fat | 18g |
Saturated Fat | 8.4g |
Carbohydrates | 35g |
Sugars | 10g |
Fibre | 3.2g |
Protein | 6.5g |
Salt | 0.3g |
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