Mango and Filo Custard Pies
- 6 sheets filo pastry
- 60 g butter, melted
- 1/3 cup finely chopped hazelnuts
- 1/2 cup caster sugar
- 1/4 cup custard powder
- 1 1/4 cups milk
- 2 teaspoons vanilla essence
- 250 g PHILADELPHIA Cream Cheese, softened
- 1 mango, sliced
- 2 kiwi fruit, peeled and sliced
- Strands of lime rind, for decoration Safeway 3 ct For $1.00 thru 02/09
- MAKE a stack with 3 sheets of filo, brushing each layer with butter and sprinkling between the sheets with 1 tablespoon of hazelnuts.
- Repeat the process to make a second stack.
- Cut each stack into 6 squares and press into 12 x 1/3 cup capacity greased muffin pans.
- Bake in a hot oven 200C for 67 minutes or until pastry is golden and crisp.
- Allow to cool and remove from pan.
- COMBINE sugar, custard powder, milk and vanilla in a saucepan and whisk over a medium heat until custard boils and thickens.
- (Custard will be quite thick).
- Cover and cool.
- BEAT the cold custard until smooth.
- Gradually add the PHILLY and beat until smooth.
- Spoon custard into the pastry cases and top with fruit and lime rind.
- Serve immediately.
pastry, butter, hazelnuts, caster sugar, custard powder, milk, vanilla essence, philadelphia cream cheese, mango, fruit, lime rind
Taken from www.kraftrecipes.com/recipes/mango-filo-custard-pies-123920.aspx (may not work)