Chocolate and raspberry twisters

Chocolate and raspberry twisters

Makes 8

• 6 sheets filo pastry
• About40g unsalted butter, melted
• Fresh raspberries or strawberries
• White or milk chocolate, or mixture of both
• Icing sugar, sifted, for dusting

1. Set the oven to 180°C. Lay a sheet of filo on your work surface and brush liberally with butter, making sure you brush right up to the edges. Lay another sheet of filo on top and coat with butter. Repeat with a third sheet of pastry.

2. Cut the three-layer sheet of pastry into quarters. Tuck the three-layer rectangles of pastry into the holes of a muffin tun. Butter the 3 remaining filo sheet in the same way and repeat the process.

3. Place 2 or 3 squares of chocolate in the pastry cases and then fill with raspberries or strawberries (chop the strawberries if using).

4. Bring the sides of the pastry together and scrunch or twist them together into a kind of top knot. Brush with more butter to seal.

5. Transfer to the oven and cook for 10-12 minutes. When crisp and golden, gently ease the twisters from the muffin tray holes using a palette knife. They might ooze a little raspberry juice, but that’s fine. Dust with icing sugar. Delicious warm.