Angel Adoree’s Filo Baskets

Filo pastry baskets filled with Stilton, walnuts and pears.

filo baskets close 1

I tried the recipe from Angel Adoree’s ‘Vintage Tea Party Book’, you can puchase it e.g. from Amazon. Also have a look at her and her team’s beautiful website. They’re called ‘Vintage Patisserie’ and organise lovely vintage tea parties.

Recipe for 12 baskets.


  • ready-rolled filo pastry (20cm x 40cm), 6 sheets
  • 70g butter, melted
  • 2 ripe pears
  • 100g Stilton cheese (or any other firm blue cheese), crumbled
  • 12 walnut halves (you don’t really have to count them), roughly chopped


  • Preheat your oven to 220°C/Gas Mark 7.
  • Cut each of the unrolled filo pastry sheets into eight squares á 10×10. You will get 48 squares.
  • Use a pastry brush to cover one side of each square in a thin layer of melted butter.


  • Onto the pastry baskets: lay one square on top of another at a 45°-angle, so the points are offset. Add a third and fourth square, arranging the points to fall where those of the first two squares fell (3 like 1, 4 like 2). You’ll end up with a four-layered star shape. In the end you will get 12 of those stars aka filo baskets.
  • Take a tall 12-hole mini-muffin pan (a regular sized muffin pan will do as well, I used one myself) and push each layered star into one of the holes. Brush the edges with leftover melted butter.
  • Bake the pastry baskets for 7 minutes until they are golden. Then let them cool in the muffin pan.

pastry baskets

  • Quarter the pears to remove their cores. Angel tells you to slice each quarter into three lenghtways, but I just chopped them into little cubes. Worked as well, just do it the way you prefer them. Put the pear slices/cubes into the pastry baskets and divide the Stilton evenly between the baskets, then do the same with the chopped walnuts. I gently mixed the three of them (pears, cheese, nuts) together in a bowl before I put them in, so it might look less aesthetic. Tasty nevertheless!

filo baskets arrangement

These ones are great for a buffet or as a starter, savoury yet lighter than they look. I’d say they’re a dish for every season, because the Stilton and nuts provide taste, the pears add some freshness and the filo pastry makes it all nice and crunchy. I made them for my birthday party and served them accompanied by peanuts and crips as a snack inbetween meals. Worked wonderfully.



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