Ocean Spray

Good taste. From a good place.

recipes

Cranberry, Ginger and Mascarpone Filo Stacks

Serves: 6

Preparation Time: 20-25 minutes

Cooking Time: 7-8 minutes

Wow your dinner guests with this layered pastry treat. This dessert really does taste as good as it looks .

Ingredients

  • 4 sheets filo pastry (10in x 18in) thawed if frozen  
  • 50g/2oz butter, melted  
  • 65g/21/2oz caster sugar  
  • 50g/2oz shelled pistachio nuts, finely chopped  
  • 3 oranges  
  • 4 balls stem ginger, finely chopped  
  • 2 x 250g/9oz tub mascarpone cheese  
  • 3 tbsp brandy or orange liqueur  
  • 4 tbsp Ocean Spray Wholeberry Cranberry Sauce
  • Icing sugar to dust            

Preparation & Cooking

  1. Preheat the oven to 200*C/fan oven 180*C/Gas 6. Layer up the four sheets of filo pastry with melted butter, laying one on top of each other. Scatter with 15g/1/2oz caster sugar and the pistachio nuts. Cut into 18 equal sized squares. Crumple a couple of sheets of foil and lay on two baking sheets. Arrange the filo squares over the foil and bake for 7-8 minutes until golden brown.  
  2. Segment the oranges over a bowl to catch any juices. Add the stem ginger to the orange juice and beat in the mascarpone, 2 tablespoons of brandy or liqueur and the remaining caster sugar until smooth.  
  3. Whisk the Ocean Spray Wholeberry Cranberry Sauce with the remaining liqueur.  
  4. Arrange 6 squares of filo pastry onto six individual serving plates. Top each with a spoonful of the mascarpone mixture, a couple of pieces of orange and drizzle with a spoonful of the cranberry sauce. Repeat with another layer of filo pastry, mascarpone mixture, oranges and cranberry sauce. Top with a final layer of filo pastry and dust with icing sugar.

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