4 sheets filo pastry, room temperature
⅓ cup butter, melted
2 cups ricotta
½ cup Greek yoghurt
2 tsp vanilla extract
4 fresh figs, tops removed and halved
¼ cup pistachios
Pinch of salt
Sugar free salted caramel topping
Preheat the oven to 180°C.
Grease a muffin tray. Brush 1 filo sheet with butter, then slice into 8 even rectangles. Repeat with another layer of filo. Carefully push 2 rectangles into each muffin mould to form pastry cups. Brush cups with a little more butter and bake for 5-6 minutes or until golden. Allow to cool slightly.
For the filling, blitz ricotta, yoghurt, vanilla extract and figs in a food processor.
Gently spoon the ricotta filling into the cooled filo pastry cups. Drizzle cups with sugar free salted caramel topping and top with fig slices to serve.