Sauteed Filo Pastry Stuffed with Berries and Mascarpone


August 13, 2015

Fancy treat for a special ocassion


1/4 cup Marcona almonds, toasted and chopped

2 Tbsp. sugar

Twelve 9x13 inch sheets of filo pastry, thawed if frozen

4 Tbsp. unsalted butter, melted, plus butter for sauteing

1 cup fresh blackberries or raspberries, rinsed and drained

1/2 lb. mascarpone


1Blend together the almonds and sugar and set aside.

2Open the package and unfold the filo.

3Cover with a lighly moistened towel.

4Lay one sheet of filo out flat and brush with melted butter.

5Top with two more sheets of filo, buttering each between the layers.

6Cut the sheets lengthwise into three 3-inch-wide strips.

7Put 3-4 blackberries (depending on their size), 1/2 tsp. mascarpone, and 1/2 tsp. of the chpped almond mxture 1 inch from the left end of one filo strip.

8Starting at the left end, fold the filo over the top of the filling, then fold up like a flag by rolling one corner diagonally across to the opposite edge to form a triangle.

9Continue to fold to the end of the strip and trim if necessary.

10Brush with butter and place seam side down on a plate. Repeat for the other 2 strips.

11Repeat this entire process three more times until you have made 12 filo packets You should end up with 4 triple layers of filo (in order to make 12 packets).

12(Roll remaining unused filo sheets tightly in plastic wrap. Refrigerate for up to 1 week or freeze for up to 2 months.)

13Heat 1 tablespon of butter in a nonstick skillet over low heat.

14Saute the filo packets on both sides for 2 minutes until they are golden brown. Serve immediately.

15Servings: 4

The Berry Bible, by Janie Hibler