Lemon & Strawberry Baskets
Preheat the oven to 180 °C fan. Wash the strawberries and slice into small pieces, add sugar, lemon juice, stir and set aside.
Melt the butter and brush a muffin tray with it, not forgetting the surfaces between the holes to prevent the filo pastry from sticking.
Roll out the two sheets of filo pastry stacked, cut into three parts lengthwise and cut again each strip of pastry into 4 parts. This will give you 24 squares of filo pastry.
Brush each square on both sides with melted butter.
Place 3 squares of pastry in each hole offsetting the corners.
Bake for about 4 minutes or until the pastry becomes golden brown on the edges. Remove from the oven and let cool for a few minutes.
Turn gently the filo baskets and arrange on baking sheet. Bake again for a couple of minutes so that even the base of the baskets will turn golden brown. Remove from the oven and let cool
Just before serving arrange the baskets on a serving dish and fill each with 2 teaspoons of lemon curd.
Add the strawberries, garnish with a sprig of fresh mint and serve.