A little sweetie

Organising dinners is one of my favorite activities, especially now in this episode of my life (spoiled with ‘time’, remember?). The hardest part of a menu remains the dessert. It’s not easy to find an elegant closure.

Filo pastry is a wonderful ingredient. Why not use it more often?

Wrap a few raspberries with some grated white chocolat or a few chopped strawberries with some grated black chocolat in a sheet of filo pastry (wet the edges with some water ) as a springroll. Brush some sunflower oil on each roll. Bake on baking paper in the oven at 180° until the filo dough is golden brown. Serve with some fresh berries and a few fresh mint leaves. Easy and fabulous delicacies!


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