You will need
Preheat oven to 180C/350F/Gas 4.
Cut the pastry sheets into 5"/12.5cm squares.
Lay one filo square on the work surface, then with a pastry brush lightly dab with a little of melted butter.
Place three more squares on top, brushing each with butter and placing them at different angles so the points of the squares form a star.
Place the stack into a greased cup or a muffin tin, then repeat the process with the rest of the pastry and butter to make 9 pastry cups in total.
Bake in the oven 8-10 minutes until golden.
Remove the pastry cases from the tin and cool on a wire rack.
Put the custard powder in a saucepan and gradually blend in the milk.
Heat until thickened and cook gently for 1 minute.
Remove from the heat and stir in the sugar, set aside to cool.
Beat the almond essence in the custard, beat in the yogurt then divide between the filo cups.
Arrange the cherries on top and serve.