Step 1

Preheat oven to 200°C. Brush six 125ml (1/2-cup) capacity muffin pans with a little melted butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out).

Step 2

Brush 1 filo sheet with a little melted butter. Fold in half crossways. Repeat twice, brushing with butter and folding in half crossways each time. Line 1 prepared pan with filo rectangle. Brush with a little butter. Repeat with remaining filo sheets and butter.

Step 3

Line each filo cup with non-stick baking paper. Fill with pastry weights or rice. Bake for 8 minutes. Remove paper and pastry weights or rice. Bake for 3-4 minutes or until golden. Return paper and pastry weights or rice to pans (this helps to flatten any bubbles). Set aside to cool.

Step 4

Heat extra butter in a frying pan over medium-high heat. Stir in honey, cardamom and cinnamon until combined. Stir in mandarin. Cook, stirring, for 2 minutes or until heated through and well combined.

Step 5

Divide yoghurt among filo cups. Top with the mandarin mixture and walnut.