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Refreshing Mango Cardamom Lassi

Summer Strawberry Filo with Cardamom Cream

Delicate Mediterranean-inspired pastry with aromatic Middle Eastern spicing

This elegant dessert marries the flaky texture of Greek filo pastry with a luxurious cardamom-infused cream and peak-season strawberries. The combination reflects the historical spice trade routes that connected the Mediterranean with the aromatic markets of the Middle East.

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Difficulty: Intermediate | Serves: 8

For the Filo Cups:

  • 8 sheets filo pastry, thawed (225g package)
  • 4 tablespoons unsalted butter, melted (60g)
  • 2 tablespoons powdered sugar (15g)

For the Cardamom Cream:

  • 1 cup heavy cream (240ml)
  • 8 green cardamom pods, seeds extracted
  • 1/4 cup powdered sugar (30g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/2 cup mascarpone cheese (120g)

For Assembly:

  • 2 cups fresh strawberries, hulled and sliced (300g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon lemon juice (15ml)
  • Chopped pistachios for garnish
  • Fresh mint leaves

Instructions

Prepare Filo Cups:

  1. Preheat oven: Heat oven to 375°F (190°C). Grease 8 muffin cups.
  2. Prepare filo: Brush each filo sheet with melted butter and dust lightly with powdered sugar.
  3. Cut and layer: Cut sheets into 4-inch squares. Layer 3-4 squares in each muffin cup, rotating angles to create petal effect.
  4. Bake: Bake 8-10 minutes until golden and crispy. Cool completely in pan.

Make Cardamom Cream:

  1. Infuse cream: Gently crush cardamom seeds. Whip heavy cream with cardamom, powdered sugar, and vanilla to soft peaks.
  2. Fold in mascarpone: Gently fold mascarpone into whipped cream until smooth.

Prepare Strawberries:

  1. Macerate fruit: Toss sliced strawberries with granulated sugar and lemon juice. Let sit 15 minutes.

Assemble:

  1. Fill cups: Spoon cardamom cream into filo cups, top with macerated strawberries, and garnish with pistachios and mint.

Nutrition Information (per serving)

  • Calories: 285
  • Protein: 4g
  • Carbohydrates: 22g
  • Fat: 21g
  • Fiber: 2g

Tips & Substitutions

  • Make-ahead: Filo cups can be made 2 days ahead and stored airtight
  • Dairy-free cream: Use coconut cream whipped with cardamom
  • Fruit variations: Try with peaches, berries, or figs
  • Filo handling: Keep unused sheets covered with damp towel to prevent drying
  • Serving tip: Assemble just before serving to maintain crispness
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