Ingredients
375g Antoniou Fillo Pastry
100g butter, melted & clarified
1 cup thickened cream
4 eggs
8 rashers short cut bacon, cut into 3 long strips
Salt and pepper
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 fan forced. Brush a 24cm by 34cm rectangular baking pan with butter.
Combine the eggs, cream and salt in a mixing jug and whisk until well combined. Set aside.
Lay two sheets of Filo pastry onto your workspace, one on top of the other, with the short sides of the Fillo Pastry facing you. Using your fingers, fold the pastry in a concertina design. Transfer the folded Fillo Pastry to your baking tray. Repeat with remaining Fillo Pastry, until your tray is full.
Drizzle the melted butter over the tray using a Pastry brush. Pour the cream and egg mixture over the Pastry. Slot the rashers of bacon into the Pastry layers. Top with cracked pepper.
Bake in the oven for 30 minutes, or until golden. Remove from the oven and serve immediately.
Watch how to make a Bacon and Egg Fillo Crinkle Breakfast Pie