Ingredients

• 125 grams softened butter
• 200 grams almond paste
• 2 eggs
• ¼ cup flour
• 1 punnet blueberries
• 12 sheets filo pastry
• 125-150 grams butter, melted

Method

1. Beat the butter, almond paste, eggs and flour until smooth.
2. Take one sheet of filo pastry and spread with melted butter. Place on top of a second sheet and spread again with butter. Fold in half lengthwise. Place a large spoonful of almond mixture into the top of the right hand corner and place a few blueberries on top.
3. Fold over to make a triangle and enclose the filling. Continue to fold down the length of the filo to make a triangle that completely encloses the filling. Brush with butter and place in a greased baking tray. If wished you can top with sliced almonds.
4. Bake at 200ºC for 20 minutes until well risen and golden. Serve hot with whipped cream.