Cherry napoleons with rosemary-scented crème fraîche

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Cherry napoleons with rosemary-scented crème fraîche

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Serves 6

Napoleons
6	sheets of filo pastry
50 gm	unsalted butter, melted
2 tbsp	icing sugar
400 ml	crème fraîche
90 gm (¼ cup)	honey
¾ tsp	finely chopped rosemary, plus extra sprigs, to serve
400 gm	red cherries, halved and pitted

1	Layer filo sheets on a work surface, brushing melted butter between layers, then cut into 12 6x13cm rectangles. Line an oven tray with baking paper, brush with melted butter and sift 1 tbsp sugar over. Place filo rectangles side by side on tray, then brush tops of pastries with butter and sift remaining sugar over. Cover with a second piece of baking paper, then bake at 200C for 12 minutes or until golden. Cool.
2	Whisk crème fraîche, honey and rosemary in a bowl until firm peaks form.
3	Place cherries over half the filo rectangles, top each with 2 tbsp of crème fraîche mixture, then a second rectangle. Serve immediately scattered with rosemary sprigs, and remaining crème fraîche passed separately.

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RECIPE Sophia Young PHOTOGRAPHY Ben Dearnley STYLING Sophia Young

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