• 100 g (3½ oz) seedless red grapes, peeled and halved
  • 100 g (3½ oz) seedless white grapes, peeled and halved
  • 3 tablespoons dessert wine or grape juice
  • 25 g (1 oz) unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • 3 sheets of filo pastry
  • flour, for dusting
  • 100 ml (3½ fl oz) double cream
  • 100 ml (3½ fl oz) Greek yogurt
  • 2 tablespoons clear honey, plus extra to drizzle

Place 16 mini silicone muffin cases on a baking sheet.

Put the grapes in a bowl with the wine or grape juice. Mix the melted butter with the cinnamon.

Unfold the pastry sheets on a lightly floured surface, then put one in front of you (covering the others with clingfilm). Cut into 6.5 cm (2¾ inch) squares. Brush the squares lightly with the spiced butter. Cut out more squares from the other 2 sheets and position over the first, adjusting the positions so the points are evenly staggered. Press into the cases and brush with a little more butter.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes until golden. Transfer to a wire rack to cool.

Beat the cream with the yogurt and honey until just holding its shape. Drain the grapes over the cream so you can beat the juice into the cream. Spoon the cream mixture into the pastry cases and pile the grapes on top. Serve drizzled with extra honey.

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