- 2 sheets ready-made filo pastry
- 1 tbsp melted butter, for brushing
- 55g/2oz strawberries, hulled and blended in a food processor until smooth
- 100g/3½oz double cream, whipped until soft peaks form
- 55g/2oz ricotta
- 2tbsp icing sugar, sifted in a sieve
- 2tbsp pistachio nuts, chopped
- Preheat oven to 200C/400F/Gas 6.
- Brush two sheets of the filo pastry with the melted butter, cut into two squares and shape over an upside down dariole mould to make a cup.
- Transfer onto a baking sheet and place into the oven for 5-10 minutes until crisp and golden. Allow to cool.
- Place the ricotta, cream and sifted icing sugar into a bowl and mix together.
- Fold the strawberry purĂŠe into the cream mixture and use to fill the pastry cups.
- To serve, sprinkle with the chopped pistachios nuts.