Preheat oven to 180ºC (160ºC for fan ovens)/350ºF/Gas M4. Have ready a 12 hole muffin tin.
Unroll stack of filo sheets, cut in half widthways and in 4 lengthways to give 8 equal squares per sheet.
Layer up 3 filo squares at a time, with their points off set, brushing each lightly with melted butter as you layer.
Press each 'stack' into a muffin form and proceed with remaining pastry.
Bake for 10 - 12 minutes until golden brown. Cool and store until required.
Filling – per case
1 orange slice
1 fresh date – stone removed and cut into quarters
1 dessertspoon ginger conserve
Remove zest from orange and put to one side, then cut away all skin and pith and cut orange into half and then slice.
Gently heat together the orange with the dates and conserve until fruit is hot.
Place fruit into cases, return juices to heat and boil rapidly for 1-2 minutes then spoon the thickened juices over the fruit and garnish with a little of the orange zest.
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