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  • Writer's pictureSibel

Berry & Custard Filo Cups

Layers of flaky filo pastry formed into little cups, filled with a velvety custard and topped with juicy berries. This vegan dessert is light, summery, and super easy to make!

Berry & Custard Filo Cups

Summer has well and truly arrived in the UK. Temperatures have reached a scorching 40 °C, so I’ve been craving light and refreshing desserts that don’t require hours spent in a hot kitchen. These filo cups feature a crispy and flaky filo base, made from ready made filo pastry, a light and creamy vegan custard, and topped with juicy strawberries, raspberries and blueberries, but you can literally use any berry of your choice!

Berry & Custard Filo Cups

How does it taste?

Flaky filo cups are filled with a creamy vegan custard and topped with sweet, juicy berries. This filo tartlets taste light and refreshing, so perfect for the warmer months!

Recipe Variations

You can use other berries or fruits as toppings depending on your personal taste. I sometimes add fresh mulberries and cherries on top as they go really well with the delicate custard, but as I mentioned earlier, you can use any fruit of your choice. You can also add additional flavours to the custard such as cardamom or cinnamon.

Berry & Custard Filo Cups

How to store Berry & Custard Filo Cups

These filo cups are best eaten on the day they’re made, as the filo crust will lose its crispness the longer it’s left to wait. If you’re not serving it right away, you can store it for 2 days in an airtight container at room temperature. I wouldn’t suggest storing it in the fridge as this it'll cause the crust to soften.

Can these Berry & Custard Filo Cups be frozen?

I wouldn't recommend freezing these filo cups as the texture of the custard will become too firm and the filo pastry will lose it's crispness.

What tins to use

I'd recommend using a non-stick muffin tray, preferably a silicone mould so the filo cups are easier to remove.

Berry & Custard Filo Cups

Ingredients for the Berry & Custard Filo Cups

Here’s everything you’ll need for this recipe – consider it your shopping list!

For the filo cups:

Filo pastry: You’ll need about 6 sheets of vegan store-bought filo pastry.

Vegan block butter: I used the Flora vegan butter block, but any plant-based butter will do.

For the custard filling:

Sugar: I've used icing sugar as it dissolves faster than granulated sugar. I wouldn't recommend using fruit syrups as they'll darken the colour of the custard. You could use a sweetener instead of icing sugar, but the sweetness will vary so you may have to make adjustments to the amount you add.

Coconut cream: I'd recommend using a thick coconut cream, but if you're using coconut milk instead, make sure to store the can of coconut milk in the fridge at least an hour before using it; you'll find the solids and liquid have separated, so drain away the liquid and use only the thick coconut milk to make the custard.

Vanilla extract: The vanilla extract gives the custard a lovely flavour and aroma.

Almond milk: I've used almond milk, but any plant-based milk will do.

Cornstarch: Cornstarch is used to thicken the custard and to help it set

Berries: For the topping I've used a combination of raspberries, blueberries and strawberries, but you can use any berry of your choice.

Berry & Custard Filo Cups

How to make Berry & Custard Filo Cups


Preheat the oven to 180 °C. For the filo cups, melt 3 tbsp vegan butter and set it aside. Lay 5 sheets of filo pastry on top of each other and cut into 5-6 inch squares.


Brush the muffin tin with some melted butter and press a square of the filo pastry into each hole. Brush each layer of filo dough with butter and repeat this process until you have about 4 -5 layers of filo pastry in each hole and a filo cup shape has formed.


Line each filo cup with a small piece of parchment paper and add a few baking beans into each cup. Place in the oven to bake for 5 minutes, then remove the baking beans and parchment paper and bake for another 5- 7 minutes. Leave the filo cups to cool down completely before carefully removing them from the muffin tin.


To make the custard filling, mix the cornstarch with the almond milk and add it to a saucepan along with the coconut cream, sugar, and vanilla extract. Cook on a medium heat for about 10 minutes, or until the filling starts to thicken to resemble consistency of a thick custard. Make sure to whisk continually at this point to prevent any lumps from forming.


Spoon the filling into the cooled filo cups and top with fresh berries. Leave it to cool down at room temperature for about 20 minutes, then place the filo cups in the fridge for around 30 minutes until the filling has set.

Notes and Tips

  • I suggest you use a silicone muffin tray to make the filo cups as it’ll be easier to remove them.

  • I’d recommend you use the gram measurements rather than the cup conversions. When it comes to baking, accuracy is key, and cups conversions are never as accurate as grams.

  • Make sure that the custard thickens enough to resemble a Greek yoghurt-like consistency. If you pour watery custard into the filo cups you'll end up with soggy filo pastry.

  • It's important that you whisk continuously as you're cooking the custard. This will prevent it from burning and from any lumps forming in the custard.

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