5 tablespoons icing sugar, sifted (plus extra to serve)
6 sheets Antoniou Fillo pastry
50g butter, melted
200g good quality dark cooking chocolate, chopped
2/3 cup thickened cream
1/4 cup Frangelico liqueur
500g strawberries, hulled and sliced
1/4 cup pure icing sugar, sifted
mint leaves, to serve
Make chocolate ganache. Place all ganache ingredients in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and refrigerate, stirring occasionally, until thick but spreadable (about 90 minutes). Remove from the refrigerator and set aside.
Make macerated strawberries. Place strawberries and icing sugar in a bowl; cover and set aside.
Make fillo layers. Preheat oven to 170ºC. Spread hazelnuts on an oven tray and bake 5 minutes, or until toasted. Place in a tea towel and rub to remove skins (do not be concerned if some skins remain). Cool hazelnuts and place in a food processor. Process until finely chopped (not ground). Set aside.
Brush a sheet of pastry with some melted butter; sprinkle with 1 tablespoon icing sugar. Top with another sheet of pastry. Brush with butter, sprinkle with another tablespoon of icing sugar, then sprinkle with half the hazelnuts. Continue layering pastry, buttering and sprinkling 1 tablespoon icing sugar between each layer and sprinkling remaining hazelnuts over 4th layer. Brush top of stack with remaining butter.
Use a large knife to trim edges. Cut fillo sheet lengthways into thirds. Cut each fillo strip into 6 even rectangles (you should have 18 rectangles; each measuring about 9cm x 7.5cm). Line 2 large baking trays with non-stick baking paper. Place fillo rectangles onto prepared trays and bake 10 minutes or until golden, swapping trays halfway through cooking time to ensure even browning. Allow to cool.
To assemble, place one-third of the fillo rectangles on serving plates. Spread each with a heaped tablespoon of ganache. Top each with another fillo rectangle and spread each with another heaped tablespoon of ganache. Top with remaining fillo rectangles and lightly dust with icing sugar. Serve immediately with macerated strawberries garnished with mint leaves.
Cook’s Tip: Chocolate ganache can be made up to a day in advance. Cover and store at room temperature. Fillo layers can be made up to 2 days in advance. Store in an airtight container.