Recipe

Blueberry and filo pastry stacks

With layers of crisp pastry, blueberry sauce and orange cream cheese, this is one mouth-watering dessert.

Apr 30, 2010 2:00pm
  • 20 mins cooking
  • Serves 4
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Ingredients

Blueberry and filo pastry stacks
  • 4 sheets filo pastry
  • cooking-oil spray
  • 300 gram blueberries
  • 1/4 cup (55g) caster sugar
  • 2 tablespoon orange juice
  • 1 teaspoon cornflour
  • 125 gram packaged light cream cheese
  • 1/2 cup (125ml) light cream
  • 2 teaspoon finely grated orange rind
  • 2 tablespoon icing sugar mixture

Method

Blueberry and filo pastry stacks
  • 1
    Preheat oven to 190°C. Lightly grease oven trays.
  • 2
    Spray one filo sheet with oil; layer with another filo sheet. Halve filo stack lengthways; cut each half into thirds to form 6 filo squares. Repeat process with remaining filo sheets. Place 12 filo squares onto prepared trays; spray with oil. Bake, uncovered, about 5 minutes or until browned lightly; cool 10 minutes.
  • 3
    Meanwhile, to make blueberry sauce, cook blueberries, sugar and half of the juice in small saucepan, stirring, until sugar dissolves. Stir in blended cornflour and remaining juice; cook, stirring, until mixture boils and thickens slightly. Remove from heat; cool 10 minutes.
  • 4
    Beat cheese, cream, rind and half of the icing sugar in small bowl with electric mixer until smooth.
  • 5
    Place one filo square on each serving plate; spoon half of the cheese mixture and half of the blueberry sauce over squares. Repeat layering process, finishing with filo squares; dust with remaining sifted sugar.

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