Ingredients
4 sheets Antoniou Thick Fillo pastry
1/3 cup pistachio kernels
75g butter, melted
6 teaspoons caster sugar
1 cup Greek style natural yoghurt
8 fresh figs, sliced
Syrup
1/2 cup caster sugar
1/2 cup water
1/3 cup honey
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its packaging and allow it to come up to room temperature.
Preheat oven to 180°C. Spread pistachios onto a baking tray and bake 5 minutes or until toasted. Cool, then coarsely chop and set aside.
Combine all syrup ingredients in a medium saucepan. Stir over a medium heat until sugar dissolves. Increase heat and bring to the boil, then reduce heat and simmer, without stirring for 8 minutes or until slightly thickened. Set aside to cool.
Grease 2 large baking trays with some of the melted butter. Brush 1 Pastry sheet with butter. Sprinkle with 2 teaspoons sugar. Top with another sheet of Pastry. Continue layering with remaining Pastry, butter and sugar (do not sprinkle sugar on top layer).
Cut Filo Pastry into halves lengthways, then cut crossways to form 12 rectangles (each measuring about 7cm x 14cm). Place on the greased trays and bake 6 minutes or until golden brown. Transfer to a surface lined with baking paper to cool.
To assemble, place 1 Pastry rectangle on each plate. Spread each with 1 1/2 tablespoons of yoghurt. Top with 6 fig slices. Repeat layering with pastry rectangles, yoghurt and figs, finishing with a pastry rectangle. Spoon some syrup over each stack, then top with pistachios.