Berry Overload Cups

It's that berry-full time of year and I have been thinking, what do I do with this overabundance of berries? Make delicious phyllo cups of course!

Ingredients:

-spelt phyllo (defrosted in fridge overnight)
-1/4 cup melted butter
-approx. 2-2 1/2cups of berries (I used currants, raspberries and cherries)
-1 tbsp flour (of whatever variety)
-lemon curd
-cinnamon
-sugar

Directions:

1). Lay 1 sheet of phyllo dough on working surface and brush with melted butter. Place another sheet overtop the butter and repeat with 4 more sheets (there should be 6 layers). Cut into 6 squares and fit each square into a muffin tin. Repeat with a second 6 sheets. Bake for 5 mins at 400 degrees. Place in freezer for a few minutes to cool.
2). Simmer berries on medium-low heat for approximately 10 minutes. Add flour to thicken.
3). Spoon a tablespoon of lemon curd into the bottom of each chilled cup. Distribute berry mixture evenly between 12 cups. Sprinkle a bit of sugar and cinnamon on top of each cup.

Voila!

Easier than pie!