Lunch: Rose-Scented Geranium Filo Cups

At first glance, this delicate dessert looks simple. But its few ingredients come together in a thoughtful and balanced composition, much like a good haiku. Fill crisp, delicate pastry cups with light, tart geranium pastry cream and fresh raspberries topp

Ingredients

6 sheets filo dough
3 tbsp. unsalted butter
2 c. mixed fresh raspberries
2 c. Geranium Pastry Cream
1 c. Geranium Whipped Cream
Petals of 24 rose-scented geranium flowers

Instructions

Preheat oven to 325 degrees F. Brush the insides of a 12-cup muffin pan with butter. Cover filo dough with a barely damp towel and a piece of plastic wrap.
Working with one square at a time, brush filo with melted butter and place in muffin cups. Use at least 3 squares of filo per cup. Bake until cups are golden brown, about 6 minutes. Turn cups out of pan and set them right side up for filling.
Place a dollop of pastry cream in each cup and top with several fresh berries. On top of that, place a small heap of scented whipped cream and a couple of geranium flowers. Serve.

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