Suggestions for using up creme pat and filo pastry

[mattdaniels]

So following yesterday's epic, I have a job lot of creme pattissiere and some filo pastry left over. Does anyone have some good suggestions for using them up? I have some raspberries - was thinking just little parcels full of cp with a raspberry in the middle - would that work?

[21TonyK]

Layer the buttered filo with icing sugar and bake between two sheets to keep it flat. Cut it into even rectangles while hot and let it cool. Then just layer up with crempat and fruit.



/edit: just noticed thats pretty much what you did originally

Edited by 21TonyK on Monday 18th February 17:54

[mattdaniels]

Indeed.

Still, got to laugh at how my "sweat hours in the kitchen to produce a dessert" effort is your suggestion for using up leftovers.

And yours looks better than mine as well.

[Mobile Chicane]

Portuguese tarts:

Brush the filo sheets with melted butter, pile them into muffin tins, pour in creme pat, dust with icing sugar and bake until the tops are slightly caramelised.

[Murph7355]

Mobile Chicane said:

Portuguese tarts:

Brush the filo sheets with melted butter, pile them into muffin tins, pour in creme pat, dust with icing sugar and bake until the tops are slightly caramelised.

A very good suggestion.

[mattdaniels]

Mobile Chicane said:

Portuguese tarts:

Brush the filo sheets with melted butter, pile them into muffin tins, pour in creme pat, dust with icing sugar and bake until the tops are slightly caramelised.

Do I need to stack a few sheets together or use them singly?

[Mobile Chicane]

mattdaniels said:

Mobile Chicane said:

Portuguese tarts:

Brush the filo sheets with melted butter, pile them into muffin tins, pour in creme pat, dust with icing sugar and bake until the tops are slightly caramelised.

Do I need to stack a few sheets together or use them singly?

You need to stack a few sheets together.

I'd suggest you layer three with lots of melted butter, then cut out circles to fit your yorkie / muffin tins.

[mattdaniels]

Am trying this, but the icing sugar just absorbed in to the creme pat. Not sure there's going to be much caramelising going on.