Desserts & Baking

Festive berry cups

5 to 10 minutes

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  • 5-6 sheets ready-made phyllo pastry
  • Butter, melted
  • 150 g cranberries
  • 100 g sugar
  • ¼ cup cranberry juice
  • 150 g raspberries
  • 150 g youngberries
  • Icing sugar

Preheat the oven to 180°C. Working quickly, layer sheets ready-made phyllo pastry and cut into 10 cm circles. Lightly brush each layer with melted butter and stack, then use to line the holes of a greased muffin pan.
Bake for 5 to 10 minutes, or until golden and crisp. Meanwhile, use a cookie cutter to cut out star shapes from the remaining pastry and brush with melted butter. Place on a greased baking tray and bake for 5 minutes.
Place a saucepan on a medium to low heat. Add cranberries, sugar and cranberry juice and simmer gently for 10 to 15 minutes or until reduced.
Distribute each of raspberries and youngberries between the pastry cups and top with the caramelised cranberries. Top the tarts with  the stars, dust with icing sugar and serve.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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