Sweet filled filo nests

Ingredients for 12 servings:

• 2 cups of crème fraîche
• 6 sheets of pastry (filo or yufka dough)
• 4 tbsp sugar
• 1 egg(s)
• 1 tbsp milk
• some oil
• 300 g strawberries, raspberries or other fruit (fresh or frozen)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and tasty

First, take the dough out of the refrigerator. Grease the muffin tin. Mix the crème fraîche and sugar in a bowl. Whisk the egg and milk. Next, remove 6 sheets of dough from the package and carefully cut them into 4 squares using a pizza cutter. Return the remaining sheets to the package, seal them airtight, and return them to the refrigerator (use them within the next few days). Brush two squares each with the egg-milk mixture and place them staggered on top of each other in a muffin tin. Now place two teaspoons of the prepared cream into the nest and press in 2-3 raspberries (or strawberries, half a fig, Nutella, chocolate, or plum jam—the sky’s the limit). Seal the nest by gently pressing the loose corners together in the middle. Repeat with the other 11 muffins. Work quickly, as the dough dries out quickly. Bake in a preheated oven at 180°C (350°F) for approximately 15-20 minutes until the desired browning is achieved. Serve warm with ice cream, the remaining cream, and the remaining fruit.