Ingredients
Makes 18-20
375g Antoniou Fillo Pastry
50g butter
3/4 cup almond meal
1 egg white
1/3 cup caster sugar
1 tablespoons almond extract
1/2 teaspoon salt
150g butter
3/4 cup flaked almonds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
In a small bowl cream butter and sugar with a mixer then add the egg white. Continue mixing until white and fluffy. Mix in the almond extract. Add the almond meal and salt, folding until well incorporated.
Place one sheet of Fillo Pastry on your work surface, with the shortest edge of the Pastry facing you. Using your fingers, crinkle the Pastry in a concertina design. Fold the Pastry sides down to form an upside down ‘V’ shape. Fold over the bottom ends slightly and pipe a heaped tablespoon amount of the almond paste on the folded section. Roll the parcel firmly, bringing in the sides as you roll. Place on your baking tray and continue with remaining Fillo and almond paste.
Brush generously with melted butter then pipe a pea size amount of the almond paste on top of each crescent. Use a blunt knife to gently spread the paste then dip and press down into the flaked almonds. Place back onto the baking tray and bake for 30 minutes or until golden.
Sprinkle with icing sugar.
Recipe, photography & video: Mary Politis from Mary’s Kouzina
Music: Blue Window – Jeff Kaale
Watch how to make Crispy Almond Fillo Crescents