Instructions

1. First make the blueberry spread. Put them in saucepan, add the sugar and lemon juice. Bring to the boil gently, then cook for about 10-15 minutes, until it’s thick and sticky. Mix in the vanilla and a drop of lemon juice. Set aside.
2. Preheat the oven to 180C. Grease a deep muffin pan. Using a silicon brush, grease the holes with the melted butter/ coconut oil.
3. Put 3 filo sheets on top of each other and cut out 10 x10 cm squares. Cover them with a towel.
4. Lay a filo square on a chopping board, brush it with the melted butter/oil, then layer another square on top, slightly turned. Brush this also with butter/ coconut oil, then layer another square on top, again angled. Put this shape into one of the tin holes, slightly pushing it down with your fingers.
5. Repeat with the rest of the filo squares until you get 12 baskets.
6. Put the pan in the oven an bake for five minutes.
7. Take the pan out of the oven and spoon some blueberry jam into each basket, then cover them with vegan cream cheese.