Lime coconut stacks

Ingredients

• 1 lime
• 60g (1/4 cup) caster sugar
• 1 250g pkt light cream cheese, at room temperature
• 1 tbs thin cream
• 8 sheets filo pastry (Antoniou brand)
• 25g (5 tsp) butter, melted
• 25g (1/3 cup) shredded coconut

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
2. Use a zester to remove lime rind. (Alternatively, use a vegetable peeler to peel rind from lime. Use a small sharp knife to remove white pith from rind. Cut rind into thin strips.) Juice lime, reserving 1 tbs of juice. Toss lime strips and 1 tbs sugar together until strips are well coated. Set aside.
3. Use an electric beater to beat cream cheese, cream and remaining sugar in a medium bowl until smooth. Add 1 tsp of lime juice at a time, beating well between each addition until mixture is combined. Place in the freezer.
4. Stack filo sheets on a clean work surface and use a 7cm cutter to cut out 8 discs. Brush both sides of discs with butter. Place on lined tray and sprinkle with the coconut. Bake in preheated oven for 8-10 minutes or until golden brown and crisp. Set aside for 5 minutes to cool slightly.
5. To serve, place 1 coconut disc on each plate. Divide cheese mixture into 4 even portions. Top each disc with a portion of cheese mixture and top with remaining coconut discs. Scatter with sugared lime zest and serve.

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