Sweet Azuki Beans Wrapped in Filo

Sweet azuki and cream cheese is fun!

Recipe By: motoko (https://cookbuzz.com/kitchen/466)
Makes 6-8 Cook: 30 min

Ingredients

Filo pastry sheets 2
Tinned azuki beans 1
Sugar 100g
Salt a pinch
Cream cheese 3 tbsp
Butter 1 tbsp

Method

1
Pour out the liquid from the tinned azuki beans and put the azuki beans into a saucepan. Add the sugar and cook on medium heat, stirring all the while. Add the salt and water, mix then let it cool down.
2
Cut the filo pastry into 12cm squares
3
Brush a muffin tin with the melted butter and lay in pieces of filo pastry, pressing into the hollows.
4
Add another round of filo pastry pieces on top at an angle. Fill each with 2 tbsp azuki beans and half a tbsp cream cheese.
5
Wrap up the top filo pastry, shape it, and pinch to close. Brush more melted butter on the surface.
6
Bake for 10 minutes in a preheated oven (200C) until lightly browned.

Tips & Note

Sweet Azuki Beans Wrapped in Filo

Sweet azuki and cream cheese is fun!

Recipe By: motoko (https://cookbuzz.com/kitchen/466)

Makes 6-8

Cook: 30 min

Ingredients

Filo pastry sheets 2
Tinned azuki beans 1
Sugar 100g
Salt a pinch
Cream cheese 3 tbsp
Butter 1 tbsp

Sweet Azuki Beans Wrapped in Filo

Recipe ID :2538 Posted on 23 MAR 2017

Makes 6-8

Cook 30min
views 2,222
printed 1

saved 1

Sweet azuki and cream cheese is fun!

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Ingredients

Method

Cook
30min
1
Pour out the liquid from the tinned azuki beans and put the azuki beans into a saucepan. Add the sugar and cook on medium heat, stirring all the while. Add the salt and water, mix then let it cool down.
2
Cut the filo pastry into 12cm squares
3
Brush a muffin tin with the melted butter and lay in pieces of filo pastry, pressing into the hollows.
4
Add another round of filo pastry pieces on top at an angle. Fill each with 2 tbsp azuki beans and half a tbsp cream cheese.
5
Wrap up the top filo pastry, shape it, and pinch to close. Brush more melted butter on the surface.
6
Bake for 10 minutes in a preheated oven (200C) until lightly browned.
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