Winter fruit filo cups with cinnamon and honey Greek yoghurt

    55 min

    This is such an easy pud to make, but looks unbelievably impressive. That, combined with the fact that you can easily make everything ahead of time and assemble at the last minute, makes it the perfect dinner party dessert. Did I mention that it's healthy, too?


    Greater London, England, UK
    12 people made this

    Serves: 6 

    • 4 sheets filo pastry
    • 60g butter, melted
    • 1 pomegranate
    • 6 ripe persimmons (Sharon fruits), peeled and quartered
    • 1 teaspoon cinnamon
    • 2 tablespoons honey, or to taste
    • 400g Greek yoghurt, like FAGE

    Prep:30min  ›  Cook:15min  ›  Extra time:10min cooling  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Butter 6 cups of a muffin tin, or butter 6 ramekins.
    2. First, make the filo cups. (This is much easier than it sounds, and can be done the night before!) Unwrap the filo pasty and place one sheet on a large cutting board. Brush with melted butter (don't worry if you don't saturate every last bit - it's not necessary). Place another sheet of filo pastry on top, and repeat this process until you've used all 4 sheets of pastry.
    3. Next, using a pizza cutter or sharp knife, cut the stack of filo in half lengthways, then in thirds widthways to make six squares. Take each square and push into the cups of the prepared muffin tin. Don't worry about making it look perfect - the filo will fold over in different spots and will be sticking out of the cups, but that is actually what you want.
    4. Place the tin in the oven and bake for 15 to 20 minutes, or until a dark golden brown colour has been reached.
    5. Meanwhile, seed your pomegranate (I simply bang it on a hard surface to crack it open, then work over a plate while extracting all of the seeds). Add the pomegranate seeds to the peeled and quartered persimmons, and toss together with any pomegranate juice that has collected on the plate. Set the fruit aside until you're ready to serve (this can surely be done the night before).
    6. For the yoghurt filling, simply combine the thick Greek yogurt (the thicker, the better) with the cinnamon and honey. Do a taste test - depending on how sour your yoghurt is, you may want to add more honey (remember that pomegranate seeds can also be quite sour). Refrigerate the yoghurt mixture until you're ready to assemble the dessert (again, you can do this the night before).
    7. When you are ready to serve, place a cooled filo cup on each plate and fill the cup three-quarters full with the yoghurt mixture. Top each with the fruit mixture, letting some of the fruit fall onto the plate. For an extra special touch, drizzle each plate with honey and sprinkle with a touch of cinnamon before serving. Enjoy!

    Make ahead

    As mentioned, each step - the filo cups, the fruit and the yoghurt - can all be made well in advance, even the night before. If you make the filo cups ahead of time, store uncovered in a cool dry place so they don't lose any of their irresistible crunch.


    Can't find persimmons? No worries - this recipe can be easily modified to include other fruits. Let what's in season guide you. A mixture of fresh berries is one idea. Fresh figs is another. Diced ripe mango sounds heavenly. Have fun with your favourite fruits!


    The thicker the yoghurt, the better. If you feel that your yoghurt isn't thick enough, place it in a colander lined with kitchen paper or muslin that's suspended over a bowl or the sink. Even if you do this for just a few hours, you'll end up straining a lot of water from the yoghurt, making it all the thicker and more delicious.

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