Filo Fruit Cups

• Pre-heat oven to 180°C (350°F). 
• Prepare a mini-muffin baking tray with a very light brushing of the melted butter substitute.
• Work with one sheet of filo pastry at a time, keeping the remainder covered with a damp tea towel.
• Unroll the pastry, and using a pair of scissors, cut pastry into 5cm squares. 
• Brush with butter substitute and stack 3 of them together at odd angles and gently press into the tin, folding down the rough edges slightly. Bake for 6-8 minutes, till golden brown. Wait for them to cool completely before removing. 
• In a medium bowl mix together the light cream cheese, honey and lemon rind until smooth.
• To prevent soggy bases, fill your filo bases (about ¾ full) just before serving (no more than 30 minutes or so). Arrange fruit on top and micro plane some extra lemon zest over the top. 

Notes:

• If you'd like your filo cups to have a hint of chocolate, leave out the lemon and shave a light dusting of 70% dark chocolate over the top.