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How to make Mandarin & yoghurt filo cups

Yield = 6
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 60g butter, melted
  • 6 sheets filo pastry
  • 60g butter, extra
  • 2 1/2 tablespoons honey
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 6 large mandarins, peeled, white pith removed, segmented
  • 390g (1 1/2 cups) Tamar Valley Greek Style Yoghurt
  • 45g (1/3 cup) finely chopped walnuts

Method

  • Step 1 Preheat oven to 200°C. Brush six 125ml (1/2-cup) capacity muffin pans with a little melted butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out).
  • Step 2 Brush 1 filo sheet with a little melted butter. Fold in half crossways. Repeat twice, brushing with butter and folding in half crossways each time. Line 1 prepared pan with filo rectangle. Brush with a little butter. Repeat with remaining filo sheets and butter.
  • Step 3 Line each filo cup with non-stick baking paper. Fill with pastry weights or rice. Bake for 8 minutes. Remove paper and pastry weights or rice. Bake for 3-4 minutes or until golden. Return paper and pastry weights or rice to pans (this helps to flatten any bubbles). Set aside to cool.
  • Step 4 Heat extra butter in a frying pan over medium-high heat. Stir in honey, cardamom and cinnamon until combined. Stir in mandarin. Cook, stirring, for 2 minutes or until heated through and well combined.
  • Step 5 Divide yoghurt among filo cups. Top with the mandarin mixture and walnut.