When I think of spring desserts, the first thing that comes to mind is something light, small in size and containing fresh berries. These easy danish filo pastries check all these boxes, as they combine a creamy filling with fresh berries, all wrapped up in small, crispy filo packages.
Step-by-step instructions:
To make the easy filo shells, I first layer a few buttered filo pastry sheets one on top of the other. The number of filo sheets for these danish pastries depends on the thickness of the filo itself, as explained in the recipe. I then use a fluted, round cutter to cut nine circles out of the stack of filo.
Next, I gently press them into the wells of a 9-cup muffin tray. The shape of the filo shells is not important and they don’t have to look perfect!
After this step, the vanilla and lemon cream cheese filling is dolloped into each filo shell and they are ready to bake.
Once removed from the oven, they need to cool down slightly. Finally, I top each one with a small handful of fresh berries (in this case, raspberries, blueberries and strawberries) and drizzle lightly with a lemon glaze.
This is a very easy, light, portable and really delicious spring dessert that comes together in no time at all! It is perfect for Mother’s Day celebrations, as a part of your next brunch, or, for a sweet ending to any warm-weather entertaining outdoors. I hope you give it a try!
The easy recipe:
- 3-4 pieces of filo pastry (I used Fillo Factory), at room temperature (*)
- --- melted butter, for brushing
- ¼ cup sugar
- 8 oz. cream cheese, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- ½ cup raspberries
- ½ cup strawberries, quartered
- ½ cup blueberries
- For the lemon glaze (optional)
- ½ cup powdered sugar
- 1 TBSP. fresh lemon juice
- ½ tsp. lemon zest
- Preheat oven to 375˚F. Place a rack in the center of the oven. Lightly grease a muffin tin and set aside.
- In a medium bowl, using a hand-held mixer on medium-high speed, cream together the sugar and the softened cream cheese. Add the egg yolk, vanilla extract and lemon zest and continue mixing until nice and smooth.
- Unwrap the filo pastry. Lay one piece on a clean surface and brush it with the melted butter. (*) If you are using the thicker, country-style filo, repeat with two more layers of filo. If you are using the thinner-style filo, repeat with three more layers. Using a 5-inch cutter, make 9 circles. Gently press the circles into the prepared muffin tin.
- Divide the cream cheese mixture evenly between the 9 filo cups. Bake for about 12 minutes or until the fillo is golden brown and the filling is set. Remove the muffin tin from the oven and let it cool for a few minutes (they will deflate slightly as they cool down).
- Prepare the lemon glaze by mixing the ingredients in a small bowl. Set aside.
- Top the cooled filo cups with the fresh berries, drizzle with some of the lemon glaze and serve with extra berries on the side.
For this recipe I collaborated with Fillo Factory, a great quality filo pastry that you can find in most supermarkets!
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Ooooh! These look SO good! I can’t wait to try them.
(I am overcoming my Fear-of-Filo, thanks to you, Marilena! Your recipes always work!)
Thank you so much! These are really easy and delicious, and you don’t need to have fear-of-filo! Working with filo is so forgiving, as I am sure you know by now!
Forgot to rate this. Definitely a 5-star!
Thank you so much!!!
These were so easy and delicious. Definitely recommend.
So glad you liked them! Thank you for sharing your comment!
I want to try this. Can they be frozen? Can they be kept until the next day? Of course I would add the berries later.
Hi Margaret,
For best results, you can prepare the components of this recipe ahead of time: Assemble the filo nests and place them in the muffin tray, cover the tray well so they do not dry and store in the refrigerator for one or two days. You can also prepare the cream cheese filling ahead of time and store in the refrigerator for a couple of days. This way, you will just need to assemble the filo pastries on the day you need them and bake them!
These are wonderful!!
Thank you Diana! I am so happy you like them, they are so fun to make!
Made this dor my husband. I added a blood orange glaze made.of powdered sugar and heavy cream with fresh blood orange juice, and a dollop of raspberry jam on top the custard. He was soooo impressed. Make these, often.