Ingredients
Serves 8
Coffee filling
375g Antoniou Thick Fillo Pastry
⅓ cup melted butter
500 g almond meal
½ cup brown sugar
½ cup currents
½ cup pistachios, roughly chopped
250g bread crumbs
300ml espresso coffee
1 tbsp vanilla bean paste
2-3 tbsp Kahlua
1 tbsp melted butter
Method
For this Filo Pastry recipe, take your Filo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat your oven to 200°C.
Mix almond meal, brown sugar, currents, pistachios, bread crumbs, espresso, vanilla bean paste, Kahlua and melted butter in a large bowl until combined.
Use a brush to spread melted butter across a sheet of Filo Pastry. Sprinkle 2-3 tbsp of the mixture across the Pastry. Fold the Pastry in half and spread the outside layer with butter. Roll the Pastry to shape your scrolls. Place in a tray and repeat until all of the mixture has been used. Brush any remaining melted butter over the top of the scrolls.
Bake in an oven for 30 minutes or until the Fillo Pastry is golden brown and flaky.
Allow the scrolls to cool slightly, dust with icing sugar to serve.
Recipe by Adrian Richardson - Good Chef Bad Chef