Fresh pineapple, cubed, or drained canned
Fresh mint, to decorate
Preheat oven 180oC/350oF/Gas
4. Grease six cups of a bun tray. Stack the filo sheets and cut with a
sharp knife or scissors into 24 squares 11 cm.
Lay four squares of pasty in each of
the six greased cups. Press the pastry firmly into the cups, rotating
slightly to make star-shaped baskets. Brush the pastry baskets lightly
with butter or margarine. Bake until the pastry is crisp and golden, 5-7
minutes. Cool on a wire rack.
In a bowl, lightly whip the cream
until soft peaks form. Gently fold the strawberry jam and Cointreau into
Just before serving, spoon a little of
the cream mixture into each pastry basket. Top with the fruit. Sprinkle
with icing sugar and decorate each basket with a small sprig of mint.