Kataifi Cannoli Cones

Ingredients

makes 12

for the cones
200 grams Antoniou Kataifi pastry
75 grams melted butter
12cm cream horn moulds

for the filling
3 cups fresh ricotta
½ cup pure icing sugar
zest ½ orange
1 tbsp vanilla extract

Method

Preheat your oven to 180 deg C and line a large tray with baking paper.

To make the filling add the ricotta, icing sugar, orange zest and vanilla in a mixing bowl and beat until light and fluffy (approx. 5 mins). Place in the fridge whilst you make your kataifi cones.

Lay out the kataifi on a bench and take a heaped strand measuring approx. 30 cm. Starting from the tip of the cone, proceed to wrap the pastry around the cone ensuring a tight fit. Repeat with the remaining cones and brush each one with butter.

Cook for 20 mins until golden brown and allow to cool completely (with the cone on) once out of the oven.

Take the ricotta cream out of the fridge, spoon into piping bag and pipe into each individual cone.

Serve with tea or coffee.

Recipe, styling and photography by Souvlaki for the Soul

Spinach & Herb Pan Pittes

Ingredients

makes 5

  • 3 tbsp olive oil
  • 1 leek, thinly sliced
  • 250g washed spinach leaves, stems removed and roughly chopped
  • 150g baby endive, roughly chopped
  • 3 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 1 tbsp chopped dill
  • salt and pepper to season
  • 10 sheets Antoniou Fillo pastry
  • olive oil spray

Method

Heat the olive oil in a pan and fry the leek on a medium heat until soft and translucent for 5 mins. Add the spinach and baby endive and fold through until just wilted.

Fold through the herbs and seasoning and remove from the heat. Drain any excess liquid from cooking the greens and set aside.

To make each individual pita, take two sheets of fillo and shape into a cross. Spray liberally with olive oil and spread 3 tbsp of the cooked spinach mixture into the centre where the fillo meets.

Fold the fillo over to form a rough circle shape and flatten the pita using a rolling pin. Spray with more olive oil and cook in a fry pan on a medium heat for 1-2 mins each side until golden and puffy.

Repeat with the remaining fillo and spinach until you end up with 5 pittes. Serve immediately.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Pumpkin Pies

Ingredients

makes 10

  • 300g pumpkin cut into small even pieces
  • 1 egg
  • 75ml pouring cream
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 tsp vanilla
  • pinch sea salt
  • 1 packet Antoniou kataifi pastry
  • 250g butter, melted
  • maple syrup or honey for drizzling

Method

Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Slice

Ingredients

  • 50g pine nuts
  • 100g walnuts
  • 100g pistachios
  • 50g almonds
  • 100g dried cherries or finely chopped dates
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 75g sugar
  • 75g softened butter
  • 200g Antoniou Kataifi pastry
  • 75g melted butter
  • fresh cherries to garnish

For the syrup

  • 1/2 cup honey, warmed
  • 1 tsp orange blossom water

Method

Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with kataifi and nuts to form 3 layers, finishing with a final layer of kataifi.

Bake in the oven for 25-30 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul

Stone Fruit Galettes

Ingredients

makes 4

1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
melted butter

Method

Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.

Preheat your oven to 180 deg C and grease and line a baking dish.

Take one sheet of fillo and brush liberally with melted butter and cut into 4 pieces.

Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star.
Scrunch up the sides to form a rustic edge and brush liberally with butter.

Cook for 15-18 mins until golden. Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Fillo Flowers

Ingredients

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

Instructions

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

Mini Panna Cotta Flan

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Ingredients

makes 6

For the Pana Cotta

  • 2 1/4 tsp powdered gelatin
  • 45ml cold water
  • 500ml pouring cream
  • 50g caster sugar
  • 2 tsp of good quality vanilla extract

For the fillo base

  • 8 sheets of Antoniou Fillo Pastry
  • 50g butter, melted
  • 100g caster sugar
    Fresh berries or pomegranate tendrils for garnish

Method

Combine the gelatine and water in a bowl and set aside.

Lightly oil 6 x 125ml ramekins and set aside.

Combine the cream, sugar and vanilla in a saucepan over a medium heat and whisk until the sugar is dissolved and the cream is warmed through (approx. 5 mins). Whisk through the gelatine mixture ensuring it is fully dissolved and incorporated.

Pour the cream mixture into the ramekins and once cooled place in the fridge for a minimum of 6 hours.

Preheat your oven to 190 deg C and line a baking tray with baking paper.

Lay a sheet of fillo on a clean bench, the longer side facing you and brush liberally with butter. Sprinkle over 2 tsp of the sugar and repeat with the remaining fillo and sugar until you have a stack of eight sheets. Fold the fillo stack in half - this should measure 21cms x 27cms and place in the fridge for ten minutes to allow the buyer to solidify.

Using an 8cm cookie cutter cut out 6 circles and bake for 12 mis. until golden. Allow the discs to cool before using.

To form the dessert, place the ramekin under hot water for 5 seconds and then run the tip of the knife on the edge to unload the pan cotta. Gently place the pan cotta on the fillo disc and serve immediately garnished with fresh berries or pomegranate.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Rolls

Ingredients

makes 25

• 375g Antoniou Kataifi pastry
• 250g butter, melted
• 200g shelled walnuts
• 1 tsp ground cinnamon
• ¼ tsp ground cloves

for the syrup

• 250ml water
• 250ml caster sugar
• 60ml honey
• rind of I lemon

Method

Prepare the sugar syrup by combining the 250 grams of caster sugar, water and rind. Allow the mixture to come to a boil then simmer for 5 mins. until it has reduced. Set aside to cool completely.

Place the walnuts in a food processor and pulse until they resemble very coarse breadcrumbs. Place the chopped walnuts in a separate bowl, add the cinnamon and cloves, stir and set aside.

Preheat your oven to 180 deg C. Brush a 20cm x 30cm baking tray with some of the melted butter and set aside.

Remove the kataifi pastry from the packet and lay it out on a clean bench.

Using kitchen scissors proceed to cut the kataifi into strips measuring 10cm in length and 5cm in width. Spoon a tablespoon of the walnut mixture on the lower end of the kataifi strip and proceed to roll it up into a small cylinder shape. Repeat with the remaining kataifi pastry and walnut mixture until you have 25 complete. Brush each kataifi very generously with butter and bake in the oven for 45 mins. until golden.

Pour the syrup over the cooked kataifi and allow the syrup to be absorbed for 30 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul

Knafeh

Ingredients

For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water

For the knafeh
250ml full cream milk
250ml pouring cream (not thickened)
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g fresh ricotta cheese
375g packet of Antoniou Kataifi pastry
250g melted butter
60g pistachios, roughly chopped

Method

To make the syrup, combine the sugar, water, lemon juice and orange blossom water over a medium high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes until thickened. Remove from the heat and cool completely before using.

To make the custard, whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.

Remove the kataifi, untangle and using kitchen scissors cut the kataifi into smaller strands. Place one third of the kataifi strands into a food processor and process until it is broken into smaller pieces and empty into a large bowl. Repeat with the remaining two thirds of the kataifi and pour over the melted butter. Using your hands mix through the butter, ensuring to coat the kataifi well.

Spread half the kataifi onto the bottom of a baking dish measuring 25cm x 35cm. Press the mixture firmly using your hands. Pour the ricotta mixture over the kataifi and then top with the remaining buttered kataifi, ensuring it is well covered.

Bake in a preheated 170 deg C oven for one hour. Remove and immediately pour over the cooled syrup and top with chopped pistachios. Allow the knafeh to cool for a further hour before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul

Pea, Fetta and Mint Triangles with Honey

Ingredients

makes 21

500 grams fresh ricotta cheese
200 grams fetta cheese, crumbled
1 egg
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
pinch salt
14 sheets of Antoniou Fillo pastry
olive oil spray
¾ cup honey
fried mint leaves for garnish

Method

Preheat your oven to 180 deg C and line a baking tray with baking paper.

In a large bowl combine the ricotta, feta, egg, herbs, peas and salt and mix thoroughly. Set aside.

Take one sheet of fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 3 strips form the pastry (each should measure approximately 15cms).

Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).

Continue with the remaining fillo and filling until you end up with 21 pies.. Spray each pie with olive oil and bake on the top shelf of your oven for 18-20 mins or until golden.

When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with honey. Garnish with fried mint eaves and serve immediately.

Notes
To fry the mint leaves, heat a little olive oil in a pan and “flash fry” the mint leaves until crispy. Drain on a paper towel before garnishing the pies.

Recipe, styling and photography by Souvlaki for the Soul

Pumpkin and Feta Roll

Ingredients

makes 2 rolls

1 kilo of fresh pumpkin, peeled and cut into even chunks
1 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic
1 egg
300 grams crumbled feta
150 grams ground walnuts
3 tbsp chopped parsley
salt and pepper to season
12 sheets Antoniou Fillo pastry
75 grams butter melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing

Method

Preheat your oven to 180 deg C In a large baking tray combine the cut pumpkin and olive oil and cook for 45 mins until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.

Heat a little olive oil in a pan and fry the spring onions and garlic until softened (approx. 2-3 mins). Once cooked add to the mashed pumpkin.

Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined. Set aside.

Take one sheet of fillo pastry ensuring the long edge is facing you and brush with melted butter. Sprinkle a little of the grated Parmesan on the sheet and repeat until you have six layers. Place half the pumpkin mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.

Lay the roll seam side down on a lined baking tray, brush with egg and sprinkle a little of the grated Parmesan on top. Bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving with basil pesto on the side.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Baklava Xmas Pies

Ingredients

makes 24

syrup

1 cup water
1 cup caster sugar
juice of half a lemon
1 cinnamon quill

kataifi pie base

375g Antoniou Kataifi pastry
150 grams melted butter

filling

3 cups mixed raw nuts (walnuts, cashews, pistachios)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup dried cranberries
2 “capfuls” brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
raw shredded coconut for garnish

Method

Preheat your oven to 180 deg C.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

To make the bases, start by untangling the kataifi in a large bowl. Pour over the melted butter and using your hands, coat the kataifi thoroughly. Pinch handfuls of the buttered kataifi mixture to fit into muffin tin mould to form a pie base/shell. (Repeat these steps till you have filled 2 x 12 muffin tins). Bake each muffin tin in the oven for 15 mins until golden brown.

Allow to cool and then carefully remove the pie bases onto a large baking tray and using a tablespoon proceed to drizzle spoonfuls of the syrup over the kataifi. (Make sure not to pour too much syrup over the bases). Set aside.

Place the nuts, cinnamon, nutmeg and cloves in a food processor and pulse 8-10 times. Transfer the nut mixture to a large bowl and proceed to add the remaining ingredients (except the shredded coconut) and mix well.

Place a heaped tablespoon of the nut mixture over the kataifi base to make one pie. Repeat with the remainder bases and filling and garnish with coconut.

Recipe, styling and photography by Souvlaki for the Soul

Mushroom & Fetta Tart

Ingredients

serves 6

6 whole sheets of Antoniou Fillo pastry
olive oil spray
3 tbsp olive oil
25 grams butter
1 kilo of mixed mushrooms, sliced (button, Swiss brown, shitake and King Brown)
1 tbsp fresh thyme
salt and pepper to taste
one good handful chopped flat leaf parsley
200 grams pre roasted pumpkin, cut into crescent shapes
100 grams crumbled fetta

Method

Preheat your oven to 180 deg C.

Spray a 25x30cm rectangular tart tin with a little olive oil

Lay the sheets of fillo pastry out on a clean work surface and proceed to spray each individual one with olive oil spray.

Stack the fillo sheets on top of each other, to form a star shape. Use the stacked fillo sheets to line the tart tin and scrunch any of the overhanging pastry pressing it in, ensuring it fits neatly.

Line with non stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 3 mins uncovered. Once cooked set aside and allow it to cool completely.

Heat olive oil and butter in a large saucepan over a medium high heat. Add the sliced mushrooms, fresh thyme and season with salt and pepper. Allow the mushroom mixture to cook for 10 mins, until mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half the chopped parsley.

Spoon the mushroom mixture onto the base of the tart shell, add the roasted pumpkin and top with the crumbled fetta.

Place the tart back in the oven, turn the temperature up to 200 deg C and allow it to heat through for 5-7 mins or until fetta becomes soft. Serve immediately with scattered parsley on top.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nests with a Saffron Syrup & Whipped Ricotta

Ingredients

makes 6

For the syrup

  • 1 cup of sugar
  • 1 cup water
  • 2-3 small saffron threads
  • 1 stick of cinnamon
  • 2-3 cloves
  • 1 tsp vanilla extract

For the ricotta

  • 2 cups fresh ricotta, drained
  • 1/3 cup pure icing sugar
  • zest of 1 orange

For the kataifi “nests”

  • 300g Antoniou Fillo Pastry Kataifi
  • 125g melted butter
  • ¼ cup pistachio kernels, roughly chopped
  • glace cherries to decorate

Method

Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.

Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.

Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.

Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.

Recipe, styling and photography by Souvlaki for the Soul

Nutella Ice Cream Fillo Sandwiches

Ingredients

Makes 8

  • 1 x 395ml can condensed milk
  • 125ml Nutella
  • 450ml pure cream, whipped
  • 8 sheets Antoniou Fillo Pastry
  • 50g melted butter
  • ¼ cup roasted hazelnuts, roughly chopped

Method

Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or over night

Preheat your oven to 180 deg C and line a baking tray with baking paper.

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet on top and brush with melted butter again. Repeat the process until all sheets are piled on top of each other.

Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. or until golden. Remove and set aside to cool.

Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two fillo discs and sprinkle the outside of the ice cream with the chopped hazelnuts.

Repeat for the remaining ice cream and fillo and serve immediately.

Any flavour or even ready made ice cream can be used for this recipe.

Recipe, styling and photography by Souvlaki for the Soul

Banana Tarte Tartin

Ingredients

serves 2

  • 100 grams of Antoniou Kataifi pastry
  • 70 grams butter, melted
  • 50 grams caster sugar
  • 1 tbsp water
  • 10 grams butter
  • 2 medium sized bananas cut into 5 cm slices

Method

Preheat your oven to 180ºC

Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.

Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.

Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.

Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.

Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream

Recipe, styling and photography by Souvlaki for the Soul

Dark Chocolate & Salted Caramel Tarts

Ingredients

makes 4

  • 8 whole sheets of Antoniou Fillo pastry
  • 50 grams melted butter

Caramel

  • 1 cup sugar
  • ¼ cup water
  • ½ cup pouring cream (not “thickened” cream)
  • ½ tsp sea salt

Chocolate ganache

  • 1 cup pouring cream
  • 225 grams good quality couverture dark chocolate, roughly chopped

Method

Preheat your oven to 180 deg C

Grease each tart tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.

Take the first four sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.

Allow to cool completely before filling with caramel and chocolate.

For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 mins or until caramel is firm.

For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.

Sprinkle each tart with a few sea salt flakes before serving.

Recipe, styling and photography by Souvlaki for the Soul

Cherry & Coconut Scroll

Ingredients

  • 700g pitted fresh cherries
  • 4 tbsp caster sugar
  • 50g butter
  • 60g desiccated coconut
  • 20g breadcrumbs
  • 1 tbsp tapioca flour
  • 12 sheets Antoniou Fillo Pastry
  • extra melted butter for brushing
  • 50g good quality dark cooking chocolate

Method

Combine the cherries and sugar in a large bowl and set aside.

Melt the butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and allow the mixture to cook for 5 mins and become golden. Add the coconut mixture and tapioca flour to the cherries, stir well and set aside.

Preheat your oven to 180 deg C and grease and line a 32cm round baking dish.

On a clean bench, take 1 sheet of fillo (the long end facing you) and brush with butter. Repeat with 2 more sheets and place them on top of each other to form a stack. Repeat with another 3 sheets of fillo.

Take one stack of fillo sheets and overlap it approx. 10cm over the other stack to form one long “sheet” measuring approx. 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll on the outer edge of the baking dish. Repeat with remaining fillo and filling, to form a coil placing it in the centre of the baking dish. Brush liberally with butter and bake for 20 mins until golden.

Allow to cool for10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.

Recipe, styling and photography by Souvlaki for the Soul

Apple, Rhubarb & Strawberry Pie

Ingredients

  • 25g butter
  • 6 Granny Smith Apples, cored, peeled and sliced into even pieces
  • 500g rhubarb, cleaned and cut into 3cm pieces
  • juice of half a small lemon
  • 100g brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp good quality vanilla extract
  • grated rind of 1 orange
  • 250g strawberries, hulled and sliced in half
  • 3 tbsp tapioca flour
  • 16 sheets Antoniou Fillo Pastry
  • 75g melted butter for brushing fillo sheets

Method

Melt the 25g of butter in a large pan and add the apples, rhubarb, lemon juice, sugar, cinnamon, vanilla and orange rind

Stir everything until combined and allow to cook for 5-6 mins until the fruit begins to soften. Remove from the heat and set aside and cool completely. Once cooled toss through the chopped strawberries and stir through the tapioca flour

Preheat your oven to 180 deg C and butter a 25cm round fluted tart tin

To make the base of the pie, butter the first 12 sheets and press into the tin to form a star shape, allowing the excess fillo to hang on the sides

Add the cooled apple and rhubarb strawberry mixture and proceed to fold in the overhanging fillo over the top

Brush the last 4 sheets of fillo with butter, fold each in half width wise and place on top of the pie. Tuck into the edges to form the top of the pie, brush with more melted butter and cook for 35-40 mins until golden.

Allow to cool in the tin for 10 mins before removing and allow to cool for a further 30 mins before slicing. Dust with icing sugar and serve with cinnamon yoghurt, cream or ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Chocolate Fig and Walnut Scroll

Ingredients

250g dried figs
100g raisins, chopped
100g walnuts, chopped
100g good quality dark cooking chocolate, chopped
2 teaspoons cinnamon
1 teaspoon allspice
1/3 cup pure icing sugar, sifted
1½ tablespoons finely grated orange rind
½ cup honey
8 sheets Antoniou Fillo pastry
75g butter, melted

Method

Preheat oven to 200°C. Grease a 22cm spring form pan.

Remove stems from figs. Place figs in a heatproof bowl; cover with boiling water and stand 15 minutes. Drain and chop figs. Place in a bowl with raisins, walnuts, chocolate, cinnamon, allspice, icing sugar and orange rind. Stir to combine. Add honey and mix well.

Place fillo flat on a work surface. Keep covered with a tea towel to prevent fillo from drying out. Take 1 sheet of pastry and brush with melted butter. Top with another sheet and brush with butter. Place ¼ filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll against the inside of prepared pan. Repeat with remaining fillo and filling, to form a coil which fits snugly in the pan. Brush with butter.

Bake 30 minutes or until crisp and golden brown. Remove sides of pan. Serve warm drizzled with honey, then dusted with cocoa and icing sugar. Accompany with ice cream.

To serve
honey, cocoa powder & pure icing sugar
ice cream