Cups with fruits and pumpkin
½ packet of filo pastry
1 cup baked pumpkin (with still firm flesh)
5-6 dried apricots
3-4 dried dates
1 handful of walnuts
1 teaspoon ground mahlèpe
1 pinch of tonka bean
1 teaspoon cinnamon
Maple syrup to taste
Coconut butter (or normal butter) and rapeseed oil
Cut the filo pastry into squares of about 10 cm. Put four squares one over the other. Brush with oil and press them into a muffin baking mould making a cup. Do the same with the rest of the filo pastry filling all molds with cups.
In a bowl, combine the diced pear, pumpkin and apple. Soak the dried fruit in boiling water, then cut into pieces. Add them to the bowl. Sweeten the mixture to taste with maple syrup and flavor with cinnamon, mahleb, Tonka bean and walnuts. Mix thouroughly. Distribute the fruits and pumpkin in the filo pastry cups. Dip a die of coconut butter on each.
Bake the fruit cups at 180°C until golden. Let cool slightly and serve.