Ingredients

Steps

• Preheat the oven to 200°C.
• Brush two filo sheets with melted butter and shape over an upside down dariole mould to form cups.
• Bake on a tray for 5 to 10 minutes until crisp and golden, then let cool.
• Mix the ricotta, whipped cream, and sifted icing sugar in a bowl.
• Fold the strawberry purée into the mixture and fill the pastry cups.
• Garnish with chopped pistachio nuts and serve.