6 sheets Antoniou Fillo pastry
50g melted butter
1 x 200g wheel of Brie cheese
3 heaped tbsp fig jam
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.