Ingredients
- 18 ounces raspberries (3 cups)
- 10 ounces rhubarb (3 cups, cubed)
- 1/2 cup granulated sugar
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 2 tablespoons tapioca (dry)
- 10 (190 grams) phyllo dough sheets
How to Make
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Step 1: Mix fruit, 1/2 cup sugar and water in pot; simmer for 15 minutes.
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Step 2: Put in tapioca and simmer 15 more minutes; cool down.
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Step 3: Cut filo dough into into 10 bundles.
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Step 4: Put 4 pieces of filo into cupcake tins; fill with berries (4 tablespoons in each pouch).
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Step 5: Gather the edges together, spray with butter and sprinkle with sugar.
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Step 6: Bake for 12 minutes or until edges are golden.
We hope you enjoy this recipe!
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