Ingredients
Serves 6
6 sheets Antoniou Fillo Pastry
60g hazelnuts
5 tablespoons icing sugar, sifted (plus extra to serve)
50g butter, melted
Chocolate Ganache
200g dark cooking chocolate, chopped
2/3 cup thickened cream
1/4 cup Frangelico liqueur
Macerated Strawberries
500g strawberries, hulled and sliced
1/4 cup pure icing sugar, sifted
Mint leaves, to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
To make the 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.
To make the macerated strawberries
Place strawberries and icing sugar in a bowl, cover and set aside.
To make the 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 butter and 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 and garnish with mint leaves.