Ingredients
15 sheets Antoniou Fillo Pastry
200g unsalted butter, melted
For the syrup
1 and 1/2 cups caster sugar
1 and 1/2 cups water
1 tablespoon lemon juice
For the filling
1 cup desiccated coconut, toasted
1 cup crushed peanuts
1/4 teaspoon sea salt
1/2 cup caster sugar
1/2 cup water
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 170 degrees Celsius
To make the syrup
In a small pot place sugar, water, and lemon over medium high heat. Allow it to boil for approximately 20 minutes and until it thickens slightly. Set aside to cool.
To make the filling
In a small pot place sugar and water over medium high heat and allow it to boil for 20 minutes or just before it caramelises. It should still be clear in colour but thick.
In a bowl, combine toasted coconut, crushed peanuts and salt. Pour in the thick syrup and stir through until the coconut and peanuts are well coated and almost sticking together.
To assemble the bracelets
Take one sheet of Fillo Pastry and lay it flat with the shorter side facing you. Brush with butter then place two wooden skewers at the bottom of the Fillo Pastry. Roll the pastry around the skewers till almost reaching the top, leaving a 2cm fringe.
Apply pressure from both hands on each end of the rolled pastry to push it in creating a crinkled look. Pull out the skewers from each end and join both ends of the pastry to create the bracelet, ensuring the fringe is on the inside. This creates the base for the filling.
Transfer the bracelets to a flat baking tray, leaving room between each one for them to expand while baking. Brush the bracelets generously with butter and bake for 20 minutes or until golden. Remove from the oven and immediately pour the cooled syrup over each bracelet.
Spoon the filling into the bracelets evenly.
Recipe, video & photography: Mary Politis from Mary’s Kouzina.
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