INGREDIENTS

• 400 g/14 oz fresh berries (e.g. raspberries, blackberries, red and blackcurrants)
• 2 tbsp raspberry brandy or apple juice
• 2 tbsp sugar
• 50 g/2 oz chopped almonds
• 75 g/2.5 oz ladyfingers
• 75 g/2.5 oz melted butter
• 4 sheets of filo pastry

Also:

• Butter for greasing
• Icing sugar for dusting

HOW TO MAKE IT

1. Sort the berries, wash if necessary and drain well. Mix with raspberry brandy or apple juice and sugar.
2. Toast the almonds in a STAUB pan without fat until golden brown and leave to cool.Crumble the ladyfingers over the berries and mix in with the almonds.
3. Preheat the oven to 200 °C top/bottom heat (180 °C fan). Grease the cast-iron or ceramic STAUB mini cocottes with butter.
4. Carefully cut the filo pastry sheets into quarters. Brush each pastry quarter with butter and place four rectangles on top of each other, slightly offset. Then place each in a mini cocotte so that the edges overlap and fill with a little berry mixture. Fold the edges together and brush with melted butter.
5. Place the mini cocottes on the rack in the oven and bake for approx. 15-20 minutes until golden brown. Remove and serve warm with a dusting of icing sugar.
6. Serve with vanilla cream or vanilla ice cream.

TIP

1. Frozen berries are also suitable instead of fresh. However, process them while frozen. The baking time is then extended by approx. 5 minutes.
2. The STAUB cast-iron mini cocottes need a little more time to heat up, so the baking time may be a few minutes longer.