Ingredients
12 sheets Antoniou Fillo Pastry
70g salted butter, softened to room temperature
75g caster sugar
1 teaspoon vanilla bean paste
150g raw almonds, ground into a fine meal
50g plain flour
2 eggs
100g unsalted butter, melted and clarified
25g brown sugar
8 apricots, deseeded and cut in halves (or tin apricots)
50g flaked almonds
½ cup honey
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.
Cream the salted butter and sugar using an electric mixer until fluffy. Mix in the vanilla bean paste. Beat in the eggs until smooth. Add the almond meal and flour and mix until well incorporated.
Grease a 24cm cake tin with butter. Lay a sheet of Fillo Pastry onto your workspace and brush with butter. Sprinkle with brown sugar. Repeat with remaining 7 sheets of Pastry, rotating each slightly to make a large circular/ star shape. Transfer the sheets to the cake tin, pressing the Pastry into the edges of the tin.
Spoon the almond mixture into the tin and smooth it out so the surface is flat. Place the apricots over the filling and sprinkle with brown sugar. Fold in the overhanging Fillo Pastry layers by scrunching them in loosely. Butter three extra sheets of Pastry, scrunch each one loosely and add to the centre of the tin.
Bake for 35 minutes or until the Pastry is golden. Drizzle with honey and scatter with flaked almonds.
Learn how to make an Apricot and Almond Fillo Cake