Meet Miriam, daughter of our founders, Chris and Marina. Growing up in a Fillo Pastry producing family equipped Miriam with a unique set of skills and insight into cooking with Fillo Pastry. She has become renowned amongst her family and friends for her wonderful culinary creations. Miriam's Apple & Custard Fillo Twist is delicious and uses the most wonderful technique to roll and twist the Fillo Pastry, it exposes the Pastry layers in a way that adds extra texture and crispness when baked.
Ingredients
375g Antoniou Fillo Pastry
1 cup full cream milk
1 egg
3 teaspoons cornflour
2 teaspoons white sugar
1 teaspoon vanilla bean paste
180g butter, melted
1 large red apple, peeled & thinly sliced
2 tablespoons icing sugar, for dusting
1 teaspoon ground cinnamon
Recipe tips
Filling options
Get creative with fillings for your Fillo twist - use any combination of custard and fruit as long as you achieve the same filling consistency.
Step by step instructions
Watch how to assemble the Fillo Pastry twist with these step by step instructions.
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius fan forced. Line a large baking tray with baking paper.
For the vanilla custard
In a small saucepan, combine the milk, egg, cornflour, white sugar and vanilla bean paste. Whisk until all the ingredients are well combined. Place the saucepan on low to medium heat, stirring continuously until it begins to simmer and thicken. The custard will be ready when it coats the back of your spoon and drops from your spoon in a dollop. Divide the custard evenly into two bowls, set aside and allow to cool.
Assembling the twist
Lay one sheet of Filo Pastry on a clean surface and brush with butter. Place another sheet of Fillo Pastry on top. From one bowl of custard, spread one third onto the Fillo sheet evenly. Place a line of apple slices in a straight line down the longer length of the Fillo sheet, about 5cm in from the left edge. Dust lightly with icing sugar and cinnamon.
Repeat this process another two times, the second time placing the apple slices right down the centre of the Pastry and the third time placing the apple slices to the right of the Pastry, 5cm in. Placing the apples in three separate lines ensures that there is an even spread of apples.
Place two more sheets of Fillo Pastry to cover the last layer of custard and apple, buttering between each layer. You should have used 8 sheets of Fillo in total.
With the long edge of the pastry facing you, roll the stack tightly to form a log. Brush the log with butter. Create a second log using this same process.
Using a sharp knife, cut each log in half lengthwise, ensuring you cut all the way through the pastry. You will have 4 lengths in total. Place two lengths next to each other with their cut-side up. Twist the two halves together to form a plait. Transfer the plait to the baking tray, ensuring the cut side is facing up. Repeat with the remaining two lengths and transfer to the baking tray beside the first plait. (For visual step by step instructions click here).
Brush the plaits liberally with butter and bake for 30 minutes or until golden and crisp. Sprinkle with icing sugar. Serve warm.
Learn how to make Miriam’s Apple and Custard Fillo Twist