Mixed Berry Filo Napoleon with Elderberry Syrup {by chrissymeetsworld}

Long before Harry met Meghan, before they had a Lifetime movie, and before floral flavours became the biggest food trend of 2018 (thanks to the announcement of the royal couples’ lemon elderflower wedding cake), there was the humble elderberry.

Elderberries are full of antioxidants, as well as vitamins A, B and C. They are anti-inflammatory, anti-viral, and have been used for thousands of years as folk medicine. In fact, when it comes to antioxidant power, elderberry is higher in flavonoids than blueberries, cranberries, goji berries and blackberries.

(serves four)
½ cup butter, melted
¼ cup shelled pistachios, chopped
10 sheets of filo pastry
Icing sugar
1 cup frozen mixed berries (fresh will work as well)
¼ cup brown sugar
1 tbsp vanilla
1 splash Feel Good Syrup
1 ½ cups mascarpone
1 ½ cups fat-free yogurt
1 ½ cups heavy cream
1 lemon


  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Lay a sheet of filo on a clean work surface and brush it with a little melted butter. Top with a thin layer of pistachios, then a dusting of icing sugar.
  3. Lay another sheet of filo on top, and repeat with the butter, pistachios and icing sugar three more times. Finish with a sheet of filo and a brush of butter.
  4. Transfer to a lined baking sheet and carefully slice into six rectangles, using a sharp knife.
  5. Repeat steps 2 to 4 with the remaining filo sheets. Transfer onto the second baking sheet and carefully cut into six rectangles. You should have 12 rectangles.
  6. Place both trays in the oven and bake for 15 minutes, or until golden and puffed.
  7. Remove from the oven, sprinkle with more icing sugar and leave to cool.
  8. Put the mixed berries, sugar and vanilla in a sauce pan and set it over medium heat. Stir in the Feel Good Syrup and remaining the butter. Simmer for 5 minutes.
  9. Drain the juices into a new sauce pan. Set the berries mixture aside to cool and put the juice over a medium heat to simmer and thicken into a sauce.
  10. In a bowl, whisk together the mascarpone, yoghurt, lemon zest and juice, and 2 tbsps of icing sugar.
  11. To assemble your dessert, place a rectangle of filo on a plate, top with a few dollops of the mascarpone mixture and a layer of the drained fruit. Top with a filo rectangle.
  12. Repeat with a layer of mascarpone and fruit, then finish with the final layer of filo. Do the same with the rest, making four filo stacks.
  13. Drizzle with the thickened fruit juice and a dusting of icing sugar. Serve.

Courtesy of @chrissymeetsworld on Instagram