A nice little afternoon treat for you to enjoy. It has a beautiful crunchy base and sweet moreish strawberries that are topped onto a coconut rum crumble.
- Category: Sweet
Ingredients
- 5 sheets filo pastry, thawed
- 50 gms unsalted butter, melted
- 1 tablespoon brown sugar
- 1 1/2 cups shredded coconut
- 1 tablespoon Bacardi Rum
- 2 tablespoons honey
- 125 gms strawberries, hulled and sliced
- Icing sugar for dusting, optional
Instructions
- Brush the melted butter onto each filo pastry and place on top of each other.
- Cut the pastry into 6 pieces.
- Combine the honey, coconut and rum into a bowl.
- Spread the coconut mixture onto each filo square leaving 1 cm border all around.
- Top each square with the sliced strawberries.
- Fold the edges of the pastry in and brush with the melted butter.
- Sprinkle the strawberries with the brown sugar and place on a baking tray.
- Bake for 12 minutes or until golden and the pastry is crisp.
- Allow to cool slightly on the tray before sprinkling with icing sugar.