coconut & vanilla mini sweet canapes
ingredients
4
count
nutrition
74
calories
total time
20
mins
serves
16
servings
method
ingredients
ingredients
- 200g Glenisk greek style organic luxury coconut & vanilla yogurt
- 2 Filo pastry sheets
- 20g melted butter
- Any topping you wish
method
- Preheat the oven to 180°c fan or 200°c normal oven. Grease a mini cupcake tin. Cut the filo pastry sheets into 8 equal squares, keep the filo pastry covered with a damp towel so it does not dry out whilst working with each filo case. Press one of the squares into the tin, arrange into a cup shape and brush it with melted butter ensuring the bottom is well covered. Bake for 10 minutes until golden brown, keep an eye on them so the edges don’t burn, remove from the oven and allow them to cool completely in the tin. Fill each case with a teaspoon of Glenisk greek style organic luxury coconut & vanilla yogurt and top with whatever you wish, berries, nuts or chocolate.
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