Cherry napoleons with rosemary-scented crème fraîche


You'll need

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

Method

  • 01
  • 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.
  • 02
  • Whisk crème fraîche, honey and rosemary in a bowl until firm peaks form.
  • 03
  • 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.

At A Glance

  • Serves 6 people
GT
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At A Glance

  • Serves 6 people

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