Yoghurt is flavoured with cinnamon and honey then placed in baked filo cups and topped with fruit. If you can't find persimmons or pomegranates the recipe can be easily modified to include any seasonal fruits that may be available.
4 sheets filo pastry
60g butter, melted
6 ripe persimmons, peeled and quartered
1 teaspoon cinnamon
2 tablespoons honey, to taste
400g Greek yoghurt
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Preheat the oven to 180 degrees C. Butter 6 cups of a muffin tin or butter 6 ramekins.
Filo Cups: Unwrap the filo pasty and place one sheet on a large cutting board. Brush with melted butter; don't worry if you don't saturate every last bit it is not necessary. Place another sheet of filo pastry on top and repeat this process until you've used all 4 sheets of pastry.
Using a pizza cutter or sharp knife cut the stack of filo in half longways then in thirds widthways to make six squares. Take each square and push into the cups of the prepared muffin tin. Don't worry about making it look perfect; the filo will fold over in different spots and will be sticking out of the cups but that is actually what you want.
Place the tin in the oven and bake for 15 to 20 minutes or until a dark golden brown colour has been reached.
Filling: Seed your pomegranate and collect any juice; combine this with the quartered persimmons. Set the fruit aside until you are ready to serve.
Combine the thick Greek yoghurt with the cinnamon and honey. Do a taste test; depending on how sour your yoghurt is you may want to add more honey; remember that pomegranate seeds can also be quite sour. Refrigerate the yoghurt mixture until you are ready to assemble the dessert.
To Serve: When you are ready to serve place a cooled filo cup on each plate and fill the cup three-quarters full with the yoghurt mixture. Top each with the fruit mixture letting some of the fruit fall onto the plate. For an extra special touch drizzle each plate with honey and sprinkle with a touch of cinnamon before serving.