Mango and Filo Custard Pies

Mango and Filo Custard Pies
30 Mins
Prep time
15 Mins
Cooking time
Serves 12

What you need

  • 6 sheets filo pastry
  • 60g butter, melted
  • 1/3 cup finely chopped hazelnuts
  • ½ cup caster sugar
  • ¼ cup custard powder
  • 1¼ cups milk
  • 2 teaspoons vanilla essence
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 mango, sliced
  • 2 kiwi fruit, peeled and sliced
  • Strands of lime rind, for decoration

How to make it

  1. MAKE a stack with 3 sheets of filo, brushing each layer with butter and sprinkling between the sheets with 1 tablespoon of hazelnuts. Repeat the process to make a second stack. Cut each stack into 6 squares and press into 12 x 1/3 cup capacity greased muffin pans. Bake in a hot oven 200°C for 6-7 minutes or until pastry is golden and crisp. Allow to cool and remove from pan.
  2. COMBINE sugar, custard powder, milk and vanilla in a saucepan and whisk over a medium heat until custard boils and thickens. (Custard will be quite thick). Cover and cool.
  3. BEAT the cold custard until smooth. Gradually add the PHILLY and beat until smooth. Spoon custard into the pastry cases and top with fruit and lime rind. Serve immediately.