Mini Filo Christmas Nibblies with Whipped Anari, Honey, Walnuts and Thyme

INGREDIENTS
4 sheets filo
30g butter, melted
200g fresh anari /ricotta
1 tsp lemon zest
2 tbsp honey
1/2 tsp ground cinnamon
1 pinch of salt
1 small handful of roasted walnuts, fine chopped
fresh thyme

METHOD
Preheated oven to 180C fan. Stack all the pastry sheets on top of each other and cut the pastry into 24 squares. Melt your butter and grease your mini muffin tin.

You'll need 4 square sheets for each mould.

Brush the first sheet with butter, brush the second sheet and place it on top of the first one at an angle. Do the same with the following two sheets making sure the corners don’t overlap. You should have something that looks like a star.

Gently place it in the muffin pan and push it down into the mould. Repeat with the remaining squares.

Bake for 10-12 minutes, until golden brown.
Meanwhile, beat your anari, lemon zest, honey, and salt until smooth.
Once your filo cups have cooled, fill them with a teaspoon of the anari mixture, a sprinkling of the walnuts and topped with a small sprig of fresh thyme