¼ cup shelled almonds, coarsely ground in a food processor
1 cup crème fraîche or vanilla ice cream
Mix together cinnamon, cloves and star anise. Place berries in a separate bowl, sprinkle with 1 teaspoon spice mixture, and fold gently to coat. Fold in honey and lime zest. Set aside
Preheat oven to 350oF
Unroll fillo sheets. Cover with a damp towel to prevent drying. Brush the first fillo sheet with the melted butter and sprinkle evenly with half the remaining spice mixture and 2 tablespoons sugar. Place the second sheet squarely on top of the first, brush with butter, and sprinkle the almonds evenly over the surface. Place the third sheet on the second, brush with butter, and sprinkle with the remaining spice mixture and 2 tablespoons sugar. Cover with the fourth sheet. Prick the fillo all over with a fork. Cut 6 rounds disks from the fillo stack and mold each disk to fit the cups of a nonstick muffin tin or 6 individual nonstick molds. Bake at 350oF for 10 minutes, until shells are crisp and golden brown. Remove from oven and allow to cool completely in molds.
Use a whisk to whip crème fraîche with 2 tablespoons confectionners’ sugar.
To assemble, remove fillo cups from molds and fill each with ¾ cup berries. Top with whipped crème fraîche. Serve at room temperature.