Baklava Dome Cake
Baklava Yoghurt Sponge Cake
Kataifi Cherry Cheesecake
Sake Scallops with Ginger Infused Kataifi
Lamb Gyros Fillo Bowls
Kataifi Chicken Schnitzel
Kataifi Frittata
Kataifi Arancini
Kataifi Haloumi Spring Rolls
Ingredients
Makes 8 spring rolls
200g Kataifi Pastry
250g haloumi cheese
¼ cup toasted walnuts, chopped
honey
rice bran or vegetable oil
Method
Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long. Set aside
Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy.
Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.
Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape. Repeat with remaining haloumi cheese & Kataifi pastry.
Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking
Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.
Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.
Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.
Pepperoni Fillo Pizza
Mini Fillo Apple Pies
Ingredients
makes 6 pies
4 granny smith apples, peeled, cored and chopped into 1 cm cubes
25 g butter
1/3 cup brown sugar
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla paste
1 tbsp corn flour or arrowroot powder
150 g butter, melted
12 sheets Antoniou Fillo Pastry
flaked almonds and brown sugar to garnish
Method
In a medium saucepan, combine the apples, butter, sugar, maple syrup, cinnamon, vanilla, and corn flour.
Allow the mixture to cook for 5 mins on a medium heat until the apples have softened and the mixture has thickened. Set aside and allow to cool completely.
To make the pies, take one sheet of fillo and place on a clean bench, the longer edge facing you.
Brush with melted butter and repeat with one more piece of fillo stacked on top. Brush the second piece of fillo with butter as well.
Place your fingertips in the centre of the fillo and pinch it softly (see image above). Use your other hand, twist the edges around your fingers in a circular motion to create a cup for the apple pie filling (this motion will create a rose effect on the top of the pie).
Place 2 tablespoons of the apple pie mixture into the “cup”, then fold the edges of the fillo back over the mixture to cover. Turn the pie upside down and place in a well buttered muffin tin to reveal the twirled top.
Brush liberally with butter and garnish with a little brown sugar and a few flaked almonds. Repeat with the remaining fillo and pie mixture until you have 6 pies.
Cook in a pre heated 180 deg C oven for 20-22 mins until golden brown. Serve immediately with ice cream.
Kataifi Pastry Discs
Ingredients
Makes 15 discs
Kataifi Discs
375g Kataifi Pastry
150g melted ghee (we use Pepe Saya)
Savoury Disc Seasoning options
paprika
parmesan cheese
sesame seeds
Dessert Disc Topping
3/4 cup mascarpone
1 cup nutella
pinch of salt
fresh raspberries
Method
Preheat your oven to 200 deg C and line a large tray with baking paper.
Pour the ghee through the kataifi, mixing with your hands until all the strands are evenly coated.
Using a 10cm cookie cutter as your mould place roughly 25 grams (a small bundle) of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.
Sprinkle with a topping of your choosing for additional flavour, paprika, parmesan cheese, or even sesame seeds. Bake in preheated oven for 10 minutes or until golden brown.
Serve with your favourite winter soup or curry for that extra crunch..
Dessert canapé
For a canape size Kataifi disc, use a smaller cookie cutter around 4cm in diameter and repeat the above process.
Top a cooled Kataifi disc with a teaspoon of Nutella, followed by a teaspoon mascarpone and garnish with a halved fresh raspberry.
Serve immediately.
Beef & Vege Fillo Rolls
Ingredients
makes 4 fillo rolls
For the onions and capsicums:
2 tbsp olive oil
3 red onions, peeled, halved and thinly sliced
2 capsicums, thinly sliced
salt and pepper to season
For the mushrooms:
50g butter
250g mushrooms
1tbsp fresh parsley, finely chopped
salt and pepper to season
500g sirloin, cut into thin strips
1 cup grated mozzarella
12 sheets Antoniou Fillo Thick Pastry (or 16 sheets regular fillo pastry)
olive oil spray
1 egg, lightly beaten
sesame seeds
mustard to serve
Method
Heat the olive oil in a pan on a low/medium heat. Add the onions and capsicums, season with salt and pepper and cook slowly until golden and cooked through. (This should take approx. 15 mins.) Place the cooked onions and capsicums in a bowl and set aside.
Heat the butter in the same pan over a high heat, add the mushrooms, salt and pepper and cook until golden brown. Once the mushrooms have reduced by half, stir in the parsley and place the mixture in another bowl and set aside.
Heat a little extra olive oil in the same pan and cook the thinly cut sirloin very quickly, making sure not to over cook it.
Preheat your oven to 180 deg C and line a tray with baking paper.
To make the rolls lay one sheet of fillo with the longer edge facing you and spray with olive oil. Repeat this process with 2 more sheets until you have a stack of 3 sheets.
Start by placing a quarter of the onion/capsicum mixture in an even line (measuring approx. 15cm) in the centre of the fillo.
Add one quarter of the meat on top, followed by a quarter of the mushrooms and then top with some grated cheese.
Fold the shorter edges in over the filling and proceed to roll up from the long side to enclose the layered mixture forming a roll.
Brush the seams with a little egg to ensure it is sealed. Repeat with the remaining fillo and ingredients until you have 4 rolls.
Brush each roll with beaten egg, sprinkle with sesame seed and bake for 25 mins until golden.
Allow to cool for 10 mins. before serving with some mustard.
Kataifi Eton Mess
Ingredients
375g Kataifi Pastry
100g Butter, melted
Whipped cream
Macerated strawberries
250g strawberries, hulled & halved
1-2 tbsp caster sugar
Juice of half a lemon or lime
Method
Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet). Loosen the kataifi strands with your fingers to separate.
Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.
Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.
Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.
Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated. Cover and place in the fridge for a minimum of 30mins. The longer you leave the strawberries to soak, the softer and more of a liquid they become.
To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb. Repeat until the glass is full.
Kataifi Fruit Cups
Ingredients
Makes 5 cups
375 g packet Antoniou Kataifi pastry
150 g butter, melted
Fresh fruit, roughly chopped
3 cups yoghurt, cream or ice cream
Garnish options
Melted dark chocolate
Grated chocolate
Nuts
Lime zest
Biscuit, crumbled
Method
Preheat your oven to 200 deg C and line a large tray with baking paper.
Pour the melted butter through the kataifi and mix with your hands until well combined.
Using a 7cm cookie cutter as your mould, place 25 grams of the kataifi in the mould and press down to form a disc.*
Repeat with the remaining kataifi until you have 15 discs.
Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.
Prepare your fruit cups by placing a kataifi disc on the bottom of the glass. Add cream or yoghurt, followed by fruit & garnish. Repeat this method until the cup is full (approx. 3 discs).
*Note: Measure your serving glasses to ensure you use the right size cookie cutter for a perfect fit.
Kataifi Nests with Vanilla Panna Cotta
Ingredients
Makes 4 panna cotta
Kataifi Nests
Half a 375 packet Kataifi pastry
Butter or ghee, melted (we use Pepe Saya)
Pana Cotta
400ml milk
400ml pouring cream
1 vanilla bean, seeds scraped
150g of caster sugar
2 titanium strength gelatine leaves
Method
Kataifi Nests
Tease the Kataifi pastry apart with your fingers to loosen and place in a bowl (Place remainder back in the packet, sealed tightly for later use).
Pour over melted ghee, mixing with your hands to ensure the ghee is evenly distributed over the Kataifi pastry.
Pull away small bundles, roughly 10cm in length and begin twisting.
Place the twisted kataifi on a lined baking tray, arranging in a donut or nest shape. Repeat with remaining pastry until you have as many nests as you need.
Bake in the preheated oven for 10 minutes or until golden brown.
Cool on a wire rack and then place on top of your set panna cotta, with any fruit of your choice.
Panna Cotta
Over a medium heat, bring the milk, cream, sugar and vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves. Then remove from the heat.
Place one gelatine leaf at a time into cold water to soften together (this will ensure they don’t stick) for about 30 seconds.
Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
Strain the mixture into a large jug through a fine sieve. Pour into small decorative glasses.
Chill in the fridge for at least 3 hours or until set.
Sesame Fillo Scrolls
Ingredients
For the syrup
175 g caster sugar
250 ml water
1/2 lemon - zest and juice
For the filling
250 g toasted sesame seeds
100 g ground walnuts
100 g breadcrumbs
75 g brown sugar
200 ml tahini
1 tsp sesame oil
1 tsp ground cinnamon
1/2 tsp ground cloves
15 sheets Antoniou Fillo Pastry
200 g melted dairy-free margarine
Method
Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens. Set aside and allow to cool.
Preheat your oven to 170 deg C.
In a large bowl combine the ingredients for the filling, ensuring it is mixed well and the mixture resembles a grainy “sand like” texture.
Take one sheet of fillo and lay it on the bench with the longer edge facing you. Drizzle with the melted margarine and with a good handful of the sesame mixture, sprinkle it over the fillo ensuring it is distributed evenly.
Repeat with three more layers of fillo, the sesame mixture and then finish with a fourth sheet of fillo.
With the longer edge still facing you, roll the layered sheets away from you to carefully form a long roll.
Use a sharp knife and cut the roll into 3 cm pieces (you should get approx. 15 pieces form each roll). Arrange the cut pieces into a 28 cm baking dish ensuring they are packed tightly. Repeat with the remaining fillo and sesame mixture to make 3 more rolls.
Bake in the oven for 45 mins until golden brown. Remove from the oven, pour the cooled syrup over the pie immediately and allow to cool.
Serve with coffee.
Pork & Shiitake Fillo Pot Stickers
Ingredients
Makes 36 pot stickers
9 sheets Antoniou Fillo Pastry
Peanut oil for brushing
Pork & shiitake filling
500g pork mince
4 shiitake mushrooms, finely diced
100 g canned water chestnuts, finely diced
1 tsp ginger, freshly grated
2 tbsp chives, finely diced
1 tbsp corn flour
1 tsp white pepper
1 tbsp soy sauce
1 tbsp Chinese rice wine
1 tsp sesame oil
Method
Preheat your oven to 180 deg C and line a large tray with baking paper.
Combine the ingredients for the pork & shiitake filing in a bowl and set aside.
Take a sheet of fillo and lay on a bench with the longer side facing you. Brush liberally with peanut oil. Repeat with two more sheets until you have a three sheet “stack”.
Cut the fillo sheets to form 12 squares (each one measuring approx. 10cm x 10cm).
Take a square and place one tbsp of the pork mixture in the centre.
Fold over two of the opposite corners to meet in the centre and pinch to seal (see image above). Fold the two remaining corners to form a four-point square, creating a neat parcel. Seal with extra peanut oil to ensure it sticks.
Repeat with the reaming fillo pastry stacks & pork mixture.
To cook the pot stickers, heat a non-stick pan on medium high heat with a little peanut oil. Place the pot stickers in the pan and cook for 2 mins or until a golden brown colour is achieved on the bottom. Remove from the pan and cook in the oven for a further 15 mins until the entire pot sticker is golden brown.
Serve with soy sauce, ginger and chilli sauce.
Lemon Curd & Custard Kataifi Tart
Ingredients
160g Kataifi pastry (a bit less than half a packet)
75g melted butter
Lemon Curd
½ cup caster sugar
Zest of 2 lemons
Juice of 1 lemon
3 egg yolks
75g butter, cubed
Vanilla Custard
2 cups full cream milk
2 eggs
2 heaped tbsp. corn flour
1 tbsp sugar (to taste)
1 vanilla bean, seeds
Method
Preheat your oven to 170 deg C.
Place the kataifi in a bowl separating the strands with your fingers to loosen the bundle.
Pour the melted butter over the kataifi working through with your hands to ensure the pastry is evenly coated.
Take small handfuls of the kataifi, laying across the pie dish, stretching out to cover the base and up the sides. Continue with remaining kataifi until the dish is covered.
Bake for 12 mins or until golden brown. Allow the pie base to cool in the pan for 5 mins before carefully placing on a wire rack to cool completely.
Fill the kataifi pie base with the cooled custard, followed by the lemon curd and top with fresh raspberries or fresh fruit of your choice. Serve immediately.
For the lemon curd
Place the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water on medium heat.
Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon.
Remove from the heat and gradually whisk in butter until combined. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled.
For the vanilla custard
Heat the eggs, milk, sugar, corn flour and vanilla in a heavy saucepan over medium heat.
Stir continuously until the custard begins to thicken and coats the back of the spoon.
Leave the custard to cool completely before pouring into the cooled tart case.