If you cant find crème de mûres, crème de cassis works well with this too

90g cream cheese
1 tblspn crème de mûres
150g blackberries
60g sugar
2 sheets filo pastry
30g butter

Sauce:
250g blackberries
2 tblspn crème de mûres
Sugar if necessary

Place blackberries in pan with the liqueur. Heat gently until the juice begins to run then simmer for 5 minutes. Remove from heat and sieve. Taste and add sugar if needed.
Beat the cream cheese with the crème de mûres. Mix the blackberries with the sugar. Cut the filo sheets in half lengthways and divide each into 3 squares. Take 2 squares and brush them with melted butter and lay one on top of the other. Place a heaped teaspoon of the cream cheese in the centre and top with blackberries. Gather the pastry sides up and round and twist to make a little sack. Repeat until all ingredients are used up. Place on a buttered baking sheet, brush with any remaining butter, cover and set aside (they can be made up to 3 hours in advance).
Bake in an oven preheated to 250°C for 7-10 minutes, until golden. Divide sauce between 6 individual plates, put a parcel on each and serve with fromage blanc.