Fillo Flowers


makes 12

  • 3 red apples
  • 1 tbsp lemon juice
  • 1 heaped tbsp of your favourite flavoured jam
  • 2 tbsp water
  • 100g melted butter
  • 6 sheets Antoniou Fillo Pastry
  • icing sugar to decorate


Core the apples using an apple corer, cut them in half and then thinly slice them into wedges. Place the sliced apple wedges in a large bowl filled with water and then add the lemon juice. Microwave on HIGH for approx. three minutes. Remove, drain and set aside.

Combine the jam and water in a small bowl and microwave for 30 seconds. Mix with a spoon and set aside.

Lay one sheet of fillo pastry on a clean bench (the long side facing you) and brush with butter. Lay another sheet on top and brush with melted butter again until you have three sheets in a stack. Cut the fillo into six even strips.

Take one strip and brush with jam. Very carefully place approx. 8-10 apples wedges on the top half of the pastry. Make sure they overlap each other and stick out slightly from the top of the fillo. Fold up the bottom part of the fillo dough to secure the apples and gently roll them up into a coil shape.

Place in a greased muffin pan and brush liberally with butter. Repeat h the remainder of the strips and fillo sheets until you have twelve flowers. Bake in a preheated 180 deg C oven for 35 mins. until golden. Allow them to cool on a cake cooler before dusting with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul