Ingredients
- 120g blackberries
- 120g raspberries
- 120g AVA™ strawberries
- 65g sugar
- 1 tbsp lemon juice
- 1 tbsp corn flour
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 160g filo pastry
- 60g butter melted
- 3g icing sugar
Method
- Wash, hull and quarter the berries.
- Then combine them with the sugar, lemon juice, corn flour, cinnamon and salt.
- Use butter to paste two layers of filo pastry together.
- As you work, keep the filo pastry you’re not using rolled up inside a tea towel so that it doesn’t dry out and break. Using a clean pair of scissors or a knife, cut rectangles from the filo pastry. Brush more butter on top.
- Put one to one and a half tablespoons of berries at the end of each rectangle. Fold it over once to make a triangle. Then roll the triangle over and over until you run out of. Make sure you make tight edges so that not much of it comes out when you bake it.
- Put them on a baking tray with baking paper on (this will stop the filling that comes out of the triangles from making a mess on the tray) and brush more butter on top (yes, more!)
- Bake them in a pre-heated oven at 180C for about 20-30min or until nice and golden.
- Let them cool down a bit and sprinkle with icing sugar. Enjoy!
