Mini Fillo Apple Pies

Antoniou Fillo Pastry Mini Apple Pies.gif


makes 6 pies

4 granny smith apples, peeled, cored and chopped into 1 cm cubes

25 g butter

1/3 cup brown sugar

2 tbsp maple syrup

1 tsp ground cinnamon

1 tsp vanilla paste

1 tbsp corn flour or arrowroot powder

150 g butter, melted

12 sheets Antoniou Fillo Pastry

flaked almonds and brown sugar to garnish 


In a medium saucepan, combine the apples, butter, sugar, maple syrup, cinnamon, vanilla, and corn flour.  

Allow the mixture to cook for 5 mins on a medium heat until the apples have softened and the mixture has thickened. Set aside and allow to cool completely.

To make the pies, take one sheet of fillo and place on a clean bench, the longer edge facing you.  

Brush with melted butter and repeat with one more piece of fillo stacked on top. Brush the second piece of fillo with butter as well.

Place your fingertips in the centre of the fillo and pinch it softly (see image above).  Use your other hand, twist the edges around your fingers in a circular motion to create a cup for the apple pie filling (this motion will create a rose effect on the top of the pie).

Place 2 tablespoons of the apple pie mixture into the “cup”, then fold the edges of the fillo back over the mixture to cover. Turn the pie upside down and place in a well buttered muffin tin to reveal the twirled top.  

Brush liberally with butter and garnish with a little brown sugar and a few flaked almonds.   Repeat with the remaining fillo and pie mixture until you have 6 pies.

Cook in a pre heated 180 deg C oven for 20-22 mins until golden brown.  Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Eton Mess

Kataifi Eton Mess


375g Kataifi Pastry

100g Butter, melted

Whipped cream


Macerated strawberries

250g strawberries, hulled & halved

1-2 tbsp caster sugar

Juice of half a lemon or lime



Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet).  Loosen the kataifi strands with your fingers to separate. 

Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.

Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.

Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.

Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated.  Cover and place in the fridge for a minimum of 30mins.  The longer you leave the strawberries to soak, the softer and more of a liquid they become. 

To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb.  Repeat until the glass is full.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Fruit Cups



Makes 5 cups

375 g packet Antoniou Kataifi pastry

150 g butter, melted

Fresh fruit, roughly chopped

3 cups yoghurt, cream or ice cream


Garnish options

Melted dark chocolate

Grated chocolate


Lime zest

Biscuit, crumbled



Preheat your oven to 200 deg C and line a large tray with baking paper.

Pour the melted butter through the kataifi and mix with your hands until well combined.

Using a 7cm cookie cutter as your mould, place 25 grams of the kataifi in the mould and press down to form a disc.*

Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Prepare your fruit cups by placing a kataifi disc on the bottom of the glass. Add cream or yoghurt, followed by fruit & garnish. Repeat this method until the cup is full (approx. 3 discs). 

*Note: Measure your serving glasses to ensure you use the right size cookie cutter for a perfect fit.

Recipe, styling and photography by Souvlaki for the Soul

Sesame Fillo Scrolls



For the syrup

175 g caster sugar

250 ml water

1/2 lemon - zest and juice


For the filling

250 g toasted sesame seeds

100 g ground walnuts

100 g breadcrumbs

75 g brown sugar

200 ml tahini

1 tsp sesame oil

1 tsp ground cinnamon

1/2 tsp ground cloves

15 sheets Antoniou Fillo Pastry

200 g melted dairy-free margarine


Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens. Set aside and allow to cool.

Preheat your oven to 170 deg C.

In a large bowl combine the ingredients for the filling, ensuring it is mixed well and the mixture resembles a grainy “sand like” texture.

Take one sheet of fillo and lay it on the bench with the longer edge facing you. Drizzle with the melted margarine and with a good handful of the sesame mixture, sprinkle it over the fillo ensuring it is distributed evenly.

Repeat with three more layers of fillo, the sesame mixture and then finish with a fourth sheet of fillo.

With the longer edge still facing you, roll the layered sheets away from you to carefully form a long roll.

Use a sharp knife and cut the roll into 3 cm pieces (you should get approx. 15 pieces form each roll). Arrange the cut pieces into a 28 cm baking dish ensuring they are packed tightly. Repeat with the remaining fillo and sesame mixture to make 3 more rolls.

Bake in the oven for 45 mins until golden brown. Remove from the oven, pour the cooled syrup over the pie immediately and allow to cool.

Serve with coffee.

Recipe, styling and photography by Souvlaki for the Soul

Chocolate Kataifi Jam Sandwiches

Chocolate Kataifi jam sandwiches | Antoniou Fillo Pastry


375g Antoniou Kataifi pastry

100g butter melted

250g raspberry jam

800g dark chocolate melts

1 tbsp vegetable oil




Preheat your oven to 200oC and line a large tray with baking paper.

Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your guide place 20 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 18 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Melt the chocolate in the microwave until completely smooth and add the vegetable oil. Stir well and set aside.

To make the sandwiches, add a heaped tablespoon of raspberry jam to one disc and spread evenly. Top with another disc and dip in the melted chocolate ensuring it is evenly covered. Place on a tray lined with baking paper and repeat with the remainder of the ingredients until you have 9 sandwiches.

Serve topped with fresh raspberries.

Recipe, styling and photography by Souvlaki for the Soul

Banana & Pecan Bon Bons


Makes 8 bon bons

2 bananas (approx 200g each)
2 tablespoons caster sugar
1/2 teaspoon cinnamon
1/3 cup pecan nuts
8 sheets thawed Antoniou wholemeal fillo pastry
100g butter

Caramel sauce
2/3 cup pouring cream
1/2 cup firmly packed brown sugar
40g butter, chopped
1 teaspoon vanilla extract


1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper.

2. Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and 

all the pecans in the bowl of a food processor and process until the consistency of raw sugar. Peel bananas and cut 

each in half crosswise, then in half lengthwise.

3. Lay 1 pastry sheet on a bench top (cover remaining pastry with a tea towel). Brush pastry sheet with butter, then 

fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of 

the pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly 

twist edges. Place on prepared tray. 

4. Repeat with remaining fillo. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar. 

Bake 12-15 minutes or until lightly browned. Stand 10 minutes before serving.

5. Meanwhile, make caramel sauce: place all ingredients together in a medium saucepan. Stir over a low heat until 

sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving 

(sauce will thicken slightly on standing).