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Sauteed Filo Pastry Stuffed with Berries and Mascarpone

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
1

Blend together the almonds and sugar and set aside.

2

Open the package and unfold the filo.

3

Cover with a lighly moistened towel.

4

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

5

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

6

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

7

Put 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.

8

Starting 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.

9

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

10

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

11

Repeat 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.)

13

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

14

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

15

Servings: 4