Ingredients

Method

• 4 phyllo pastry sheets
• 60 g melted butter
• Cinnamon sugar or icing sugar for sprinkling
For the filling, mix:
• ½ x 500 ml fresh custard tub
• 100 g ground almonds
• 50 g sponge finger biscuits, finely crushed
• 1 t vanilla extract
• Cinnamon sugar or icing sugar for sprinkling

Method

Ingredients

Preheat the oven to 190°C.

Brush each sheet of phyllo pastry with melted butter and sandwich together. Cut into 12 squares, then fit, buttered side down, into 12 small muffin moulds.

Fill each pastry case with 2 T filling, then brush with melted butter.

Bake for 12 minutes or until crisp and golden.

Serve warm sprinkled with cinnamon or icing sugar.