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Blueberry Phyllo Baskets

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Blueberry Phyllo Baskets

Preheat oven to 150 C, grease your 12 piece muffin tin.

Use 6 sheets of phyllo pastry cut into rectangles by halving each piece and placing 2 sheets in each muffin casing.

Place 1 st layer, brush with melted butter, then place your 2 nd layer into muffin pan.

Let it bake for 5 to 7 mins, watch closely that it does not burn, gently remove from muffin tin and cool completely on wire rack.

Pastry Cream can be used as a filling for custard slices, cream puffs, or chocolate eclairs – you may double the quantities of this recipe if making eclairs or custard slices.

1/2 cup sugar, 1/4 cup cornstarch ( maizena ), a pinch of salt, 2 cups whole milk, 4 egg yolks, 2 tbsp butter, 1 tsp vanilla essence, 1/2 cup whipped fresh cream.

Whisk together sugar, cornstarch, and salt in a saucepan.

In a separate bowl whisk milk and egg yolks together.

Add milk mixture to the saucepan together with the butter. Cook, stirring over medium heat until mixture comes to a boil, stirring continuously.

Once the boiling stage is reached continue to boil for 1 minute until thickened.

Remove from heat and stir in vanilla essence.

Strain pastry cream through a fine sieve into a bowl.

Cover with plastic wrap, pressing the wrap directly onto the pastry cream to avoid skin forming. Place in the fridge for at least 2 hours to cool.

Remove the pastry cream from the fridge and whip with an electric mixer until smooth. Whip up fresh cream until firm peaks form and fold into the pastry cream.

Spoon or pipe this filling into the cooled phyllo baskets. OR ALTERNATIVELY, you may choose to make the vanilla pudding as a filling as listed below **

Blueberry Phyllo Baskets

*Vanilla custard filling


250 ml fresh cream
1 packet Moirs instant vanilla pudding
Beat above together until thick, if the pudding is too thick add a little milk to thin out. Place in fridge to chill ready to fill your phyllo baskets

Blueberry Coulis


1 punnet blueberries
1/2 cup water
2 tablespoons lemon juice
4 teaspoons sugar


Boil all these ingredients, while stirring try and not to let the berries break up totally.

Add 2 teaspoons cornflour mixed into a paste with a little water and add to the berry coulis stir as you add to prevent lumps.

The mixture will thicken, when it coats the back of a metal spoon it is the right consistency. Let it cool down.

When baskets are cooled fill with pastry cream filling or/vanilla custard pudding, drizzle cooked berry Coulis over the top, sift some icing sugar over top and garnish with fresh mint sprigs. Enjoy!!

Source, baked and posted by: Gail Haselsteiner

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