1. Preheat the oven to 180C/350F/Gas mark 4

2. Separate the chestnut pieces into a bowl, add the dulce de leche and mascarpone cheese and fold together.

3. Cut the filo pastry into 15cm squares, to make 18 pieces.

4. Take three squares, lightly brush with butter then place them at different angles on top of each other. Take a heaped dessertspoon of the chestnut filling and place in the middle of the pastry. Gather up the points to the centre and pinch in the pastry over the filling to make a pouch. Transfer to a baking sheet then assemble the rest of the parcels in the same way.

5. Bake in the pre-heated oven for 15 minutes or until crisp and golden.

6. Dust with icing sugar and serve with cream.