Mixed Berry And Phyllo Pastry Stack - cooking recipe

Ingredients

150 g mixed berries (such as raspberries, blueberries, blackberries)
1 tbsp icing sugar, plus extra for dusting
3 sheets ready rolled filo pastry, left at room temperature for 10 mins
50 g butter, melted
12 tbsp caster sugar
150 g canned chickpeas, drained and rinsed
200 g blueberries
1/4 tsp freshly grated nutmeg
2 pinches ground cardamom
3 sprigs fresh thyme, finely chopped

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper. Sprinkle the mixed berries with the powdered sugar and set aside.
Lay a sheet of pastry on a work surface. Brush with melted butter and sprinkle with 2 tbsp sugar. Lay a second pastry sheet on top, brush with butter and sprinkle with 2 tbsp sugar. Lay the third sheet on top, press down lightly and brush with butter. Cut out 12 circles, each about 3 inches in diameter, and lay on the baking sheet. Bake for 5 mins. Allow to cool.
Meanwhile, for the filling, cook the chickpeas in simmering water for 5-6 mins, stirring occasionally. Drain and mix with the blueberries, nutmeg, cardamom, 4 tbsp sugar and 1 tbsp water. Mash to a rough paste, sprinkling in more water as necessary. Chill.
For the decoration, sprinkle 4 tbsp sugar into a small saucepan and heat until caramelized. Sprinkle in the thyme and swirl into coils. Allow to cool.
Lay 4 pastry circles on 4 dessert plates. Spread with half the filling and top with half the mixed berries and 4 more pasty circles. Repeat, ending with the final pastry circles. Dust with powdered sugar and decorate with the sugar coils.