Waitrose and Partners
Cranberry & pistachio filo cups

Cranberry & pistachio filo cups

Filo pastry is simple to use but always gives the wow factor. Prepare and chill the cups up to 2 days in advance before baking.

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  • Makes7
  • CourseStarter
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling

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  • 270g pack filo pastry sheets
  • 70 unsalted butter, melted
  • icing sugar, for dusting (optional)


  • 100g caster sugar
  • 2 tsp rose water
  • 250g fresh cranberries
  • 1 unwaxed lime, juice (reserve the zest for the cream)

Pistachio cream

  • 60g pistachio kernels
  • 30g unsalted butter, softened
  • 1 tbsp cornflour
  • 3 tbsp icing sugar
  • 1 unwaxed lime, zest
  • 1 British Blacktail Medium Free Range Eggs


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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


1,388kJ/ 332kcals



Saturated Fat












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