Cherry napoleons with rosemary-scented crème fraîche

AT A GLANCE

  • Serves 6 people

  • 6 sheets of filo pastry
  • 50 gm unsalted butter, melted
  • 2 tbsp icing sugar
  • 400 ml crème fraîche
  • 90 gm (¼ cup) honey
  • ¾ tsp finely chopped rosemary, plus extra sprigs, to serve
  • 400 gm red cherries, halved and pitted
01   Layer filo sheets on a work surface, brushing melted butter between layers, then cut into 12 6x13cm rectangles. Line an oven tray with baking paper, brush with melted butter and sift 1 tbsp sugar over. Place filo rectangles side by side on tray, then brush tops of pastries with butter and sift remaining sugar over. Cover with a second piece of baking paper, then bake at 200C for 12 minutes or until golden. Cool.
02   Whisk crème fraîche, honey and rosemary in a bowl until firm peaks form.
03   Place cherries over half the filo rectangles, top each with 2 tbsp of crème fraîche mixture, then a second rectangle. Serve immediately scattered with rosemary sprigs, and remaining crème fraîche passed separately.
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