Phyllo Baskets

1. Preheat oven to 150°C / 300°F and grease a 12-piece muffin tin.
2. Cut phyllo sheets in half to make rectangles. Layer 2 sheets per muffin casing.
3. Brush each layer lightly with melted butter.
4. Bake for 5–7 minutes, watching closely. Remove carefully and cool on a wire rack.

Pastry Cream Filling

1. Whisk sugar, cornstarch, and salt in a saucepan.
2. In a separate bowl, whisk milk and egg yolks.
3. Add milk mixture and butter to saucepan. Cook over medium heat, stirring constantly until it boils and thickens (about 1 minute).
4. Remove from heat and stir in vanilla. Strain through a fine sieve into a bowl. Cover with plastic wrap, touching the cream. Chill for 2 hours.
5. Whip chilled pastry cream until smooth. Fold in whipped cream.
6. Alternative: Use vanilla instant pudding mixed with cream for a quicker filling.

Blueberry Coulis

1. Boil blueberries, water, lemon juice, and sugar until slightly thick.
2. Stir in cornstarch paste to thicken further. Cool completely.

Assembly

1. Fill cooled phyllo baskets with pastry cream or pudding.
2. Drizzle blueberry coulis over the top.
3. Dust with icing sugar and garnish with fresh mint.