Tropical Fruits with Malibu Cream

Kataifi breakfast pastries_w_fruit compote #1-final.jpg


serves 6

3 sheets Antoniou Fillo pastry
30g butter, melted
75g honey roasted macadamia nuts, crushed
300ml thickened cream
1/4 cup pure icing sugar, sifted
2 tablespoons Malibu liqueur
1 medium mango, pureed chopped tropical fruits, to serve


Preheat oven to 180ºC. Line an oven tray with baking paper. Cut stacked fillo pastry sheets in half. Place a sheet of fillo on lined tray, brush with butter; sprinkle with a heaped tablespoon of crushed nuts and top with another sheet of fillo. Continue layering remaining fillo, butter and nuts.

Bake 15 minutes or until golden brown. Allow to cool, then break into pieces.

Combine cream, icing sugar and Malibu; beat until thick. Lightly swirl in mango puree. Divide between 6 bowls. Serve with tropical fruits and pieces of nut flavoured fillo.