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    Strawberry Filo Baskets

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    Strawberry Filo Baskets

    Strawberries are a British summer favourite, especially teamed with rich double cream. For a touch of sophistication serve them in these simple filo pastry baskets.

    • Preparation time: 15 minutes
    • Cooking time: 7 minutes to 8 minutes
    • Total time: 22 minutes to 23 minutes 25 minutes

    Serves: 4


    • 450g strawberries, washed, hulled and quartered
    • 3 tbsp Waitrose Elderflower Cordial
    • 6 sheets Cypressa Filo Pastry
    • 25g butter, melted
    • 142ml pot Waitrose Double Cream
    • Icing sugar, to dust


    1. Preheat the oven to 200°C, gas mark 6. Mix the strawberries with 1 tbsp of the elderflower cordial.
    2. To make the baskets, cut the filo pastry sheets in half to form 12 squares. Place 4 upturned small ramekin dishes on a large greased baking sheet and brush with a little of the melted butter.
    3. Brush 3 squares of pastry with melted butter. Place 1 sheet, butter side up over a ramekin, pressing down the sides of the dish. Add the other 2 sheets at different angles to form a basket. Repeat with the remaining pastry squares and butter to make 3 more baskets. Bake for 7-8 minutes until golden. Allow the baskets to cool slightly before carefully removing them from the ramekins.
    4. Whip the cream until firm. Stir in the remaining elderflower cordial and divide between the baskets. Top with the strawberries and drizzle with the juice. Serve the strawberry baskets dusted with icing sugar.

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    Cook's tips

    For a quick and simple no-cook dessert, replace the filo baskets with some ready-prepared meringue nests and use a 200ml tub of Waitrose Crème Fraîche instead of the whipped double cream.


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