Rice pudding filo cups
A heavenly weekend dessert
Rice pudding filo cups are buttery filo pastry cups filled with creamy vanilla rice pudding and fresh strawberry compote.
There is a satisfying crunch as you bite into the buttery shards of filo pastry, followed by a mouthful of luxurious vanilla-scented rice pudding that is elevated by the addition of the tart yet fruity strawberry compote.
The ultimate indulgent weekend dessert.
Rich rice pudding with fresh strawberry compote
When I was a child, I used to eat tinned rice pudding warm with a few dollops of bright red store-bought strawberry jam. My version of this satisfying pudding is a wonderful flavour combination of vanilla, fragrant strawberries and creamy rice perfectly surrounded by golden flakes of filo pastry.
I use fresh strawberries for the fruit compote as we have awesome winter and spring strawberry crops here in Queensland. Don’t be tempted to use skimmed milk in this recipe; you really need full fat milk to make the rice pudding decadently creamy.
You can make the three different elements for this dessert a few hours in advance if needed. Just before serving, simply reheat the rice pudding and use it to fill the baked filo cups then add a generous spoonful of strawberry compote to the top of each of the filled cups.
You should make rice pudding filo cups because they are:
- Buttery, fruity and creamy all in one bite.
- Seasonal: strawberries are now in season (spring).
- Easy to prepare in advance: make the different elements in advance to assemble just before serving.
- A comforting and tasty dessert.
Rice pudding filo cups’ main ingredients:
- Filo pastry
- Arborio rice
- Full fat milk
- Fresh strawberries
Tips for busy cooks
If you don’t have time to make your own rice pudding, you could buy ready-made rice pudding.
You can use any berries that you like to make the compote. Raspberries or blueberries would be just as delicious if you don’t want to use strawberries.
- Weekend dessert: enjoy one of these filo cups for an indulgent sweet treat.
- Morning or afternoon tea: a perfect accompaniment to a cup of tea or coffee.
The best way to finish off a meal
Make these rice pudding filo cups as a treat this weekend – they taste great and are the perfect way to end a dinner.
Did you use strawberries in this recipe or did you use another type of berry?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Love strawberries? Try this recipe next: strawberry cream horns
Rice pudding filo cups
- 60 g chilled filo pastry * see Recipe Notes
- 40 g unsalted butter melted
- 500 ml full fat milk
- 80 g Arborio rice
- Pinch of sea salt
- Pinch of ground nutmeg
- 50 g caster sugar
- 1 tsp vanilla extract
- 120 g fresh strawberries hulled & chopped
- 60 ml cold water
- Icing sugar
Preheat oven to 200°C fan.
Filo cups: grease a four-holed muffin tray with some of the melted butter. Brush four squares of filo with melted butter (both sides) and press down one on top of the other in one of the holes of the muffin tray. Repeat three times for remaining filo cups. Prick bases of each pastry cup with a fork. Bake in oven for 18-20 minutes until crisp and golden. Remove from oven and allow to cool. Take cups out of muffin tray when cool and put on a plate.
Strawberry compote: Put chopped strawberries and water in a small saucepan and stir over a low heat for 5 minutes. Remove from heat.
Rice pudding: Put milk, rice and salt in a saucepan and bring to boil. Reduce to a low to medium heat. Cook for 20 minutes stirring regularly. Add more milk if mixture gets too thick. Add nutmeg, sugar and vanilla. Bring to boil and boil for 2 minutes until mixture has thickened.
To serve: Put one filo cup on a plate, add 1-2 tablespoons of warm rice pudding, and put a teaspoon of strawberry compote on top of the pudding. Sift some icing sugar over filled filo cup. Eat while still warm.
*Cut filo pastry into sixteen 15 cm x 15 cm squares (four squares of pastry per filo cup).
For this recipe I used a four-holed muffin tray that had 7 cm diameter holes.