Fillo Berries & Cream

Cook Time 30 minutes

Servings 6

Ingredients

Peanut Butter Fillo
40g Mayvers smooth dark roasted peanut butter
20g unsalted butter
2 sheets of Antoniou fillo

Chantilly Cream
150ml Bulla whipping cream
15g CSR caster sugar
1 vanilla bean, cut and scraped

Finishing
3 punnets of fresh raspberries
Fresh mint for garnishing

Method

Melt the peanut butter and unsalted butter together in a bowl in the microwave until melted. Cut the fillo sheets in half. Place one sheet of fillo pastry onto a flat surface and brush with the peanut butter mixture. Lay a second sheet of fillo directly on top and repeat the process with the third sheet. Place the fourth sheet of fillo on top of the last layer of the peanut butter mixture. Cut the prepared fillo into rectangles 40mm x 80mm. Place onto a flat tray lined with baking paper. Place a second sheet of baking paper on top and cover with a second flat tray. Bake at 175°C for approximately 20 minutes. Leave at room temperature to cool.

Chantilly Cream
Place the cream, sugar and vanilla seeds into a bowl and whisk until it thickens enough to hold.

Prepare a piping bag with a 12mm piping tube and fill it with the prepared cream. Place a fillo rectangle onto a plate and pipe dots of cream, alternating the cream with fresh raspberries. Pace a second rectangle of filo on top and repeat the process. Garnish with fresh mint.