Nut & Cacao Cigars

NutCacaoCigars

Ingredients

Makes 15 cigars

3 cups shelled walnuts

2 cups shelled pistachios

8 dates

1 orange, zest & juice

4 tbsp coconut oil

1 tbsp ground cardamon

2 tbsp raw cacao powder

12 sheets Antoniou Fillo Pastry

100g butter, melted

1/4 cup walnuts, lightly crushed for garnish 

Method

Preheat your oven to 180 deg C and line a baking tray with baking paper.

Remove seeds from the dates & soak in boiling water for 5mins to soften.

Combine the walnuts, pistachios, dates, orange juice and zest, coconut oil, cardamon, and raw cacao powder in a food processor. Process the mixture until it forms a thick, pliable paste and then set aside.

Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 3 more sheets and stack neatly on top of one another (you will need 4 sheets in total).

Spoon 5-6 tablespoons of the nut paste in a single line all the way to the outside edges and 5cm from the bottom edge. Roll the fillo tightly over the nut paste all the way to the end of the sheet, to form one long cigar.  Then cut the cigar into 5 portions (each should measure approx. 9 cms). Repeat with the remainder of the fillo and filling until you have 15 cigars.

Brush each cigar with butter and bake for 20-25 mins or until golden brown. Garnish with crushed walnuts and serve with coffee.

Recipe, styling and photography by Souvlaki for the Soul

Chicken, Leek & Pea Fillo Pies

Chicken, Leek & Pea Fillo Pies

Ingredients

Recipe makes 6 pies

3 tbsp olive oil

750g chicken thigh fillets, cut into 2-3cm pieces

25g butter

2 leeks, cut into even chunks

200g mushrooms, sliced

2 cloves garlic, crushed

2 tbsp Dijon mustard

3 tbsp plain flour

375ml chicken stock

80ml sour cream

salt and pepper to taste

125g frozen peas

18 sheets Antoniou Fillo Pastry

100g melted butter

Method

Heat the olive oil in a large pot over a medium high heat.  Add the chicken pieces and fry until cooked through (approx. 5 minutes).  Remove from the pot, transfer to a plate and set aside.

Add the butter to the same pot along with the leeks, mushrooms and garlic.  Cook for 5 minutes until the leek softens.  Add the mustard, flour, stock, sour cream and chicken.  Give everything a good stir and allow the sauce to cook for 15 minutes until it thickens.  Fold in the frozen peas, remove from the heat and set aside.

Divide the mixture between six 375ml ramekin or pie dishes and preheat your oven to 180 degrees Celsius.

Lay out a sheet of fillo on a clean bench with the longer side facing you and brush generously with melted butter.  Roughly scrunch the fillo together to form one long “snake” and gently roll it up to form a coil shape.  Place the fillo coil on top of the pie and repeat until all pies are covered.  (Each pie should fit 3 fillo coils).

Place the pies on a baking dish, brush with any extra remaining butter and bake for 20 mins until the fillo is golden brown.  Allow to cool for 5 minutes before serving.

 

Recipe, styling and photography by Souvlaki for the Soul

Mini Kataifi Tarts with Chocolate, Nuts & Dates

Mini Kataifi knafeh

Ingredients

Sugar syrup

170g caster sugar
200ml cold water
1 tsp lemon juice

Filling

4 dates, seeds removed
50g shelled walnuts
25g shelled pistachios
60g dark chocolate (minimum 70%)
1 tsp ground cinnamon
pinch of ground cardamom
zest of half an orange

Kataifi

1 x 375g pack of Antoniou Kataifi
175g butter, melted

Method

To make the sugar syrup place the sugar, water and lemon juice in a saucepan over a medium high heat and bring the mixture to the boil.  Once it boils allow the syrup to simmer for 10 minutes until slightly reduced and “sticky”.  Remove from the heat and set aside.

To make the filling place all the ingredients in a food processor and mix until it resembles a paste.  Set the mixture aside until ready to assemble the tarts.

Place the kataifi into a large bowl. Using your hands, untangle and shred the pastry to form smaller strands.  Pour the butter over the kataifi and mix well. 

To assemble the mini kataifi tarts, begin by taking small amounts of the buttered kataifi,  pressing into each pan of a 12 pan mini muffin tin.  Pack tightly to form a small cup and then fill each cup with a teaspoon of the chocolate nut mixture.  Add more kataifi to each pan to cover the filling and pat down gently. 

Repeat until each tart is complete and bake in a pre heated oven at 180 degrees Celsius, for 12-15 minutes until golden brown. 

Remove each tart from the pan and immediately spoon over the cooled syrup.  Allow to cool and garnish with chopped pistachios and a little grated dark chocolate. 

Repeat this process two more times until you have 36 mini kataifi tarts.

Recipe, styling and photography by Souvlaki for the Soul

Ham & Cheese Kataifi Pie

Ingredients

375g kataifi pastry

250g butter, melted

1 cup grated mozzarella cheese

2 cups grated cheddar cheese

1 cup grated Parmesan cheese

6 slices of thickly cut ham

3 tsp Dijon mustard

425ml milk

3 eggs

Method

Preheat your oven to 180 deg C and grease and line a 28 cm baking dish with baking paper.

Place the kataifi in a large bowl and and pour over 200g of the butter. Mix well ensuring each strand is coated well. Place half the kataifi at the base of the baking dish.

Combine the cheeses in a separate bowl and spread 1.5 cups of the mixed cheeses on top of the pie base. Lay the ham over the cheese ensuring it overlaps. Spread the mustard over the ham and top with another 1.5 cups of mixed cheeses. Top with the remaining kataifi to cover the pie.

Whisk the eggs along with the milk and remaining 50g of butter. Pour over the pie making sure it is fully absorbed.

Top with the remaining 1 cup of cheese and bake for 45 -50 mins until golden. Allow top cool for half an hour before slicing into desired sizes.

Recipe, styling and photography by Souvlaki for the Soul

Leek and Feta Roulade

Ingredients

2 tbsp olive oil

4 large leeks, cleaned and thinly sliced

2 cloves garlic, finely chopped

50g pine nuts

Salt and pepper to season

200g feta cheese, crumbled

1 tbsp parsley, finely chopped

12 sheets Antoniou Fillo Pastry

Olive oil spray

1 egg lightly beaten

Sesame seeds for garnish

Method

Preheat your oven to 190 deg C and line a baking tray with baking paper.

Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.

Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .

Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.

Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry

Traditional Spinach & Cheese Pie

Ingredients

375g Antoniou Fillo Pastry                         
375g fetta cheese
1 bunch spinach                                     
1 bunch shallots
2 medium onions                                 
4 eggs
1/2 cup oil                                                   
1 teaspoon salt
1/4 teaspoon black pepper                         
melted butter

        

Method

Remove stalks from spinach, wash and drain until completely dry. Cut spinach into small pieces and add chopped onions, shallots and diced fetta. Beat eggs, salt, pepper and oil in a separate bowl and then pour over the spinach mixture. Mix well until combined.

Layer half the fillo pastry in a medium sized pie plate or baking tray, buttering every second sheet with melted butter. Place the mixture on top of the layered pastry and fold in any overhanging ends. Repeat the layering process with the remaining fillo pastry, tucking in the top sheets to neaten off. Brush the top with melted butter and bake in a preheated moderate oven for around 45minutes or until golden brown.

Traditional Baklava

Ingredients

750g Antoniou Fillo Pastry                           
2 cups chopped almonds or walnuts
500g unsalted butter                     
1/2 cup sugar
cinnamon & cloves to taste

Syrup

2 cups water                     
2 cups sugar
1/2 cup honey                  
1 teaspoon lemon juice
a few pieces lemon rind                               
cinnamon stick

Method

Melt butter and lightly grease 25 x 43 cm baking tray.

With a knife, trim the fillo pastry to the size of baking tray and keep trimmings.

Layer the entire packet of pastry into the baking tray, brushing with butter after every second or third sheet of pastry.

In a bowl, combine chopped nuts, sugar, cinnamon, and cloves to taste. Sprinkle evenly over the fillo pastry in the baking tray.

Place the trimmed pieces of pastry from both packets on top of the nut mixture before continuing to layer the remaining pastry.

With a sharp knife, cut into diamond or square shapes, making sure to cut right through to the base.

Pour the remaining butter (if any) over the baklava. It will be absorbed by the pastry.

Bake in a moderate oven for at least one hour or until golden brown. Let the baklava cool.

Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens.

Pour the hot syrup over the cold baklava and then let the baklava stand and cool for around 30 minutes before serving.

Crema Kataifi

Ingredients

syrup

  • 200g caster sugar
  • 200ml water
  • rind of half a lemon
  • 3 tbsp lemon juice
  • cinnamon stick

kataifi base

  • 180g Antoniou kataifi pastry
  • 75g melted butter

custard

  • 3 eggs
  • 70g corn flour
  • 75g caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 750ml milk

cream topping

  • 400ml pouring cream
  • 1 1/2 tbsp caster sugar
  • 75g toasted slivered almonds
  • 1/2 tsp ground cinnamon
  • 1 tbsp caster sugar

Instructions

Prepare the syrup by combining all the sugar, water, cinnamon stick, lemon rind and juice in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 5 mins until slightly thick. Allow to cool completely.

Preheat your oven to 180 deg C. Separate the kataifi strands and pour over the melted butter. Place the kataifi mixture on the bottom of a pie dish measuring 24cm in diameter and 5cm deep. Cook for 25 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup made earlier. Set aside.

Place the eggs, corn flour, sugar, salt and vanilla in a large bowl and whisk until well combined. Set aside. Warm the milk on a low heat - and once heated, slowly add a ladleful of the milk to the beaten eggs. Continue to whisk repeating with more milk until the mixture is tempered. Place the custard back into the pot over a low heat and continue to whisk until thickened. Set aside.

Combine the cream and sugar in a bowl and whisk until the cream is whipped. Place in the fridge to cool. Combine the silvered almonds, sugar and cinnamon and set aside.

To construct the dessert start by spreading the cooled custard mixture over the base of the cooked kataifi. Spread to form an even layer. Add the whipped cream to form the top layer and place the in the fridge for 2-4 hours. Finally before serving top with the cinnamon sugar almonds and slice to serve.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry

Kreatopita

Kreatopita-Antoniou-Fillo-Pastry.jpg

Ingredients

serves 8

2 tbsp olive oil

2 leeks, cleaned thoroughly and thinly sliced

350g beef mince

1 tsp ground cinnamon

1/2 tsp ground allspice

2 tbsp tomato paste

1 cup chicken stock

150g white rice

salt and pepper to season

2 tbsp pomegranate molasses

12 sheets Antoniou Fillo Pastry

olive oil spray

1 egg, lightly beaten

 

Method

Heat the olive oil on a medium heat and fry the leeks until soft and translucent (approx. 5 mins). Add the beef mince, cinnamon, allspice, tomato paste and rice and stir until well combined. Add the chicken stock, allow the mixture to come to a boil and simmer on a medium heat until the rice has absorbed the stock and is cooked. Set aside and allow to cool. Once cooled stir through the pomegranate molasses.

Preheat your oven to 180 deg C and line a tray with baking paper.

Take one sheet of fillo pastry ensuring the long edge is facing you and spray with olive oil. Repeat until you have six layers. Place half the meat mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.

Lay the roll seam side down on a lined baking tray and spray with extra olive oil. Repeat with the remaining fillo and meat and bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry

Brie Baked in Fillo Pastry

Ingredients

serves 4

6 sheets Antoniou Fillo pastry

50g melted butter

1 x 200g wheel of Brie cheese

3 heaped tbsp fig jam

Method

Preheat your oven to 180 degrees celsius and line a small baking dish with baking paper.

Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 5 more sheets and stack neatly on top of one another (you will need 4 sheets total).

Place the Brie cheese in the centre of the fillo sheets and top with the fig jam.

Bring each corner of the fillo stack to the centre and fold over to make a neat parcel for the cheese.

Bake in the oven for 25 mins until golden brown. Allow to cool for 5 mins before serving with toasted baguette slices and fruit.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Cannoli Cones

Ingredients

makes 12

for the cones
200 grams Antoniou Kataifi pastry
75 grams melted butter
12cm cream horn moulds

for the filling
3 cups fresh ricotta
½ cup pure icing sugar
zest ½ orange
1 tbsp vanilla extract

Method

Preheat your oven to 180 deg C and line a large tray with baking paper.

To make the filling add the ricotta, icing sugar, orange zest and vanilla in a mixing bowl and beat until light and fluffy (approx. 5 mins). Place in the fridge whilst you make your kataifi cones.

Lay out the kataifi on a bench and take a heaped strand measuring approx. 30 cm. Starting from the tip of the cone, proceed to wrap the pastry around the cone ensuring a tight fit. Repeat with the remaining cones and brush each one with butter.

Cook for 20 mins until golden brown and allow to cool completely (with the cone on) once out of the oven.

Take the ricotta cream out of the fridge, spoon into piping bag and pipe into each individual cone.

Serve with tea or coffee.

Recipe, styling and photography by Souvlaki for the Soul

Middle Eastern Lamb Parcels

0514_AFP-lamb-parcels_006.jpg

Ingredients

makes 6

2 tbsp olive oil
1 onion finely diced
2 cloves garlic
500g lamb mince
Salt and pepper
2 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sumac
100g (approx. 4 cups) shredded kale or spinach
100g feta crumbled
6 sheets Antoniou Fillo pastry
olive oil spray

Method

Preheat your oven to 220 deg C and line a baking tray with baking paper.

In a large pot or pan heat the olive oil on a medium heat and sauté the onion and garlic until softened.

Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add your salt, pepper, molasses, cumin, cinnamon and sumac. Cook for 10-15 mins on a simmer and then add the shredded kale. Stir the kale until wilted and remove from the heat. Allow the mixture to cool completely before mixing through the crumbled feta cheese.

To make the parcels, spray 6 x 12.5 cm pie tins with olive oil and set aside. Take one sheet of fillo, spray with olive oil and cut into four even squares. Stack the squares on top of one another in the pie tin to form a star shape.

In the centre of the stacked fillo squares add 2-3 tablespoons of the cooked lamb mixture and wrap up into a neat parcel (resembling a small “money bag” or purse).

Spray each parcel with olive oil and repeat to make 5 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.

Allow to cool for 10 mins before serving with baba ganoush or hummus.

Recipe, styling and photography by Souvlaki for the Soul

Spinach & Herb Pan Pittes

Ingredients

makes 5

  • 3 tbsp olive oil
  • 1 leek, thinly sliced
  • 250g washed spinach leaves, stems removed and roughly chopped
  • 150g baby endive, roughly chopped
  • 3 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 1 tbsp chopped dill
  • salt and pepper to season
  • 10 sheets Antoniou Fillo pastry
  • olive oil spray

Method

Heat the olive oil in a pan and fry the leek on a medium heat until soft and translucent for 5 mins. Add the spinach and baby endive and fold through until just wilted.

Fold through the herbs and seasoning and remove from the heat. Drain any excess liquid from cooking the greens and set aside.

To make each individual pita, take two sheets of fillo and shape into a cross. Spray liberally with olive oil and spread 3 tbsp of the cooked spinach mixture into the centre where the fillo meets.

Fold the fillo over to form a rough circle shape and flatten the pita using a rolling pin. Spray with more olive oil and cook in a fry pan on a medium heat for 1-2 mins each side until golden and puffy.

Repeat with the remaining fillo and spinach until you end up with 5 pittes. Serve immediately.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Pumpkin Pies

Ingredients

makes 10

  • 300g pumpkin cut into small even pieces
  • 1 egg
  • 75ml pouring cream
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 tsp vanilla
  • pinch sea salt
  • 1 packet Antoniou kataifi pastry
  • 250g butter, melted
  • maple syrup or honey for drizzling

Method

Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Slice

Ingredients

  • 50g pine nuts
  • 100g walnuts
  • 100g pistachios
  • 50g almonds
  • 100g dried cherries or finely chopped dates
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 75g sugar
  • 75g softened butter
  • 200g Antoniou Kataifi pastry
  • 75g melted butter
  • fresh cherries to garnish

For the syrup

  • 1/2 cup honey, warmed
  • 1 tsp orange blossom water

Method

Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with kataifi and nuts to form 3 layers, finishing with a final layer of kataifi.

Bake in the oven for 25-30 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul

Summer Fillo Cups

Ingredients

makes 8

  • 6 sheets of Antoniou fillo pastry
  • 50 grams melted butter
  • muffin pan

Savoury Filling Suggestions

Prawn cocktail - baby cos lettuce leaves, fresh prawns and marie rose sauce

Greek - crumbled feta, heirloom cherry tomatoes, olive oil and parsley

Chicken Salad - leftover roast chicken, walnuts, celery and mayonnaise

Method

Preheat your oven to 190 deg C and brush the melted butter liberally over the muffin tin.

Lay out the fillo on a clean bench widthways-the longer end facing you. Cut in half and then proceed to cut each half into 4 even quarters.

Lay a sheet into the muffin pan, pressing lightly so it fits and brush with butter. Layer another sheet of fillo on top and repeat this process for each muffin hole (each muffin hole will take 6 sheets total).

Cook in the oven for 10-12 mins until golden and crispy.

Fill each fillo cup with your desired filling.

Recipe, styling and photography by Souvlaki for the Soul

Mini Corn Empanadas

Ingredients

makes 24

  • 2 tbsp olive oil
  • 1/2 red onion, diced
  • 1/2 red capsicum diced
  • 2 cloves garlic, minced
  • 1 x 420g can of corn kernels, rinsed and drained
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • pinch cayenne pepper
  • juice of half a lime
  • 75g feta cheese, crumbled
  • 1 tbsp freshly chopped coriander
  • 12 sheets Antoniou Fillo Pastry
  • 75g melted butter
  • 1 egg lightly beaten

Method

Heat the olive oil on a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened (aprrox. 2-3 mins.). Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes until corn is cooked through. Remove and set aside to cool. Once cooled, toss through the feta cheese and coriander and set aside again.

Preheat your oven to 180 deg c and line a baking tray with baking paper.

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet and top and brush with melted butter again. Repeat the process until there are four sheets piled on top of each other.

Using a 10cm cookie cutter, cut out round discs from the stacked fillo. (Each four sheets will yield 8 discs). Brush the outside rim of the pastry with a little egg and place one tablespoon of the corn mixture into the centre. Carefully fold over the pastry to form a half moon shape. Seal the edges using your fingers ensuring you press firmly.

Repeat with the remaining fillo sheets and corn mixture and brush the empanadas with the egg wash. Bake for 25 mins. until golden. Serve with guacamole and salsa.

Recipe, styling and photography by Souvlaki for the Soul

Stone Fruit Galettes

Ingredients

makes 4

1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
melted butter

Method

Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.

Preheat your oven to 180 deg C and grease and line a baking dish.

Take one sheet of fillo and brush liberally with melted butter and cut into 4 pieces.

Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star.
Scrunch up the sides to form a rustic edge and brush liberally with butter.

Cook for 15-18 mins until golden. Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul