Ok so I know that any breakfast recipe that includes gin may scare a few people off (not anyone I know I might add) but don't let it frighten you. This recipe only uses a tiny amount and you cook all the alcohol out before you actually eat it anyway. Just try to resist a nip direct from the bottle, after all everyone knows that champagne is the only thing anyone actually considers drinking before lunch anyway!
Preheat the oven to 350 degree F. Put the frozen berries into a saucepan and heat gently until the juices run from the berries, remove from heat and put the berries in a sieve over a bowl to drain the juices. Put the gin in a heavy based saucepan and simmer until it is reduced by half (about 3 minutes) add the honey and stir to combine. Add the drained juice from the berries and simmer gently until the juice has a thick syrupy consistency and coats the back of a spoon (3 - 5 minutes). Allow to cool slightly and mix with the berries. If the syrup cools too much and starts to set, reheat slightly to loosen. As the sweetness of berries differs widely it is advisable to taste the syrup when it has cooled to ensure that it is at your desired level of sweetness. If the berries are particularly tart you may wish to add a little more honey, make sure to adjust calories if you do.
Take the first sheet of fillo pastry and cut in half. Place approximately 1 1/2 tablespoons of the fruit mixture in the top corner. Fold the top left corner of the fillo over the preserves until it meets the right hand side of the pastry and forms a triangle at the top of the strip of pastry. Fold that triangle over again until the top right corner meets the left edge of the fillo. Spray the remainder of the fillo strip with cooking spray and continue to fold until you have folded the entire sheet and formed a neat triangle. Repeat for the remainder of the fillo pastry sheets. Place the fillo triangles on a sheet of parchment (or silicone baking sheet) and bake until golden brown (about 15 - 20 minutes).
Dust with icing sugar and serve warm.
Note - Fillo triangles can be partially baked the day before (i.e. until they just start to turn colour) refrigerated over night and then finished in the oven at the last minute.