Peach Filo Baskets
6 x 15g/½oz sheets filo pastry
1 small egg, beaten
50g/2oz/⅓ cup mascarpone
75g/3oz/⅓ cup 0% fat Greek yogurt
4 ripe peaches, stoned and chopped
icing (confectioner’s) sugar to dust
1 Preheat the oven to 200°C/400°F/Gas 6. Place four small ceramic ramekin dishes upside down on a baking sheet.
2 Cut each filo pastry sheet in half to form two squares, so you end up with 12 filo squares. Brush three squares lightly with beaten egg and place one of them over a ramekin dish, pressing it over the sides. Press two more squares down on top of it, at uneven angles. Repeat the process with the other three ramekins.
3 Bake in the oven for 8 minutes or until crisp and golden. Cool before removing the baskets from the ramekins.
4 Mix together the mascarpone and yogurt and stir in the peaches. Divide the mixture between the filo baskets and dust lightly with icing sugar before serving.