Layer 3 sheets of filo pastry over each other, spraying oil spray in between each sheet. Cut into 6 even squares.

Push each filo layer into a sprayed muffin tin (I used a friand tin) but a regular muffin tin is fine, to make 6 cases.

Bake at 180c for 8-10 mins (Aprox), watching the filo so it doesn’t burn.

The filo should be golden & crispy. Remove from oven, and slowly lift out the cases and let cool.

Fill with aprox 40gms (1 heaped tbls) per pastry case, evenly between the 6 cases, add 1 tsp of the flaked almonds on top and dust with 1/2 tsp icing sugar between the 6.