Name: Cherry napoleons with rosemary-scented crème fraîche
Yield: 6
Ingredients: 6 sheets of filo pastry; 50 gm unsalted butter, melted; 2 tbsp icing sugar; 400 ml crème fraîche; 90 gm honey (¼ cup); ¾ tsp finely chopped rosemary, plus extra sprigs, to serve; 400 gm red cherries, halved and pitted

Ingredients

6 sheets of filo pastry

50 gm unsalted butter, melted

2 tbsp icing sugar

400 ml crème fraîche

90 gm honey (¼ cup)

¾ tsp finely chopped rosemary, plus extra sprigs, to serve

400 gm red cherries, halved and pitted

Method

Main

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.

Styling by Sophia Young