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Rice pudding filo cups

Rice pudding filo cups are buttery filo pastry cups filled with creamy vanilla rice pudding and fresh strawberry compote.
Meal Type Afternoon tea, Dessert
Cuisine British-Inspired
Keyword Rice pudding filo cups, Vegetarian
Total Time 1 hour
Servings 4 Filo cups
Author Veg Coast Cook

Ingredients

Filo cups

  • 60 g chilled filo pastry * see Recipe Notes
  • 40 g unsalted butter melted

Rice pudding

  • 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

Strawberry compote

  • 120 g fresh strawberries hulled & chopped
  • 60 ml cold water

Garnish

  • Icing sugar

Instructions

  1. Preheat oven to 200°C fan.
  2. 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.
  3. Strawberry compote: Put chopped strawberries and water in a small saucepan and stir over a low heat for 5 minutes. Remove from heat.
  4. 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.
  5. 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.

Recipe Notes

*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.