Create the most stunning rose donut shape with Fillo Pastry and a glorious chocolate centre. Get creative with different filling options, think peanut butter, custard or even jam!
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.
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.
Makes 15 cigars
3 cups shelled walnuts
2 cups shelled pistachios
1 orange, zest & juice
4 tbsp coconut oil
1 tbsp ground cardamon
2 tbsp raw cacao powder
12 sheets Antoniou Fillo Pastry
100g butter, melted
1/4 cup walnuts, lightly crushed for garnish
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Remove seeds from the dates & soak in boiling water for 5mins to soften.
Combine the walnuts, pistachios, dates, orange juice and zest, coconut oil, cardamon, and raw cacao powder in a food processor. Process the mixture until it forms a thick, pliable paste and then set aside.
Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 3 more sheets and stack neatly on top of one another (you will need 4 sheets in total).
Spoon 5-6 tablespoons of the nut paste in a single line all the way to the outside edges and 5cm from the bottom edge. Roll the fillo tightly over the nut paste all the way to the end of the sheet, to form one long cigar. Then cut the cigar into 5 portions (each should measure approx. 9 cms). Repeat with the remainder of the fillo and filling until you have 15 cigars.
Brush each cigar with butter and bake for 20-25 mins or until golden brown. Garnish with crushed walnuts and serve with coffee.
750g Antoniou Fillo Pastry (2 375g packets)
2 cups chopped almonds or walnuts
500g unsalted butter
1/2 cup sugar
cinnamon & cloves to taste
2 cups water
2 cups sugar
1/2 cup honey
1 teaspoon lemon juice
a few pieces lemon rind
Melt butter and lightly grease 25 x 43 cm baking tray.
With a knife, trim the fillo pastry to the size of baking tray and keep trimmings.
Lay one packet of pastry into the baking tray, brushing with butter after every second or third sheet of pastry.
In a bowl, combine chopped nuts, sugar, cinnamon, and cloves to taste. Sprinkle evenly over the fillo pastry in the baking tray and press down to compress. Sprinkle with a little water to help the nut mixture stick together.
Place the trimmed pieces of pastry from both packets in a food procesor until chopped and place on top of the nut mixture.
Take the second packet of fillo and lay straight into the tray, pressing down to compact.
With a sharp knife, cut into small diamond or square shapes, making sure to cut right through to the base.
Slowly pour the remaining butter over the baklava allowing it to seep through the incisions. Sprinkle with a little water to prevent it from burning immediately.
Bake in a moderate oven for 30mins until the baklava begins to puff up and brown. Lower to 160 deg C for a further 75 mins, then reduce to 140 deg C for a further 45mins.
For the syrup
While the baklavacooks, combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens and allow to cool.
Remove the baklava from the oven and pour the cold syrup over the hot baklava. Let the baklava stand and cool for around 30 minutes before serving.
1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.
Preheat your oven to 180 deg C and grease and line a baking dish.
Take one sheet of fillo and brush liberally with melted butter and cut into 4 pieces.
Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star.
Scrunch up the sides to form a rustic edge and brush liberally with butter.
Cook for 15-18 mins until golden. Serve immediately with ice cream.
- 3 red apples
- 1 tbsp lemon juice
- 1 heaped tbsp of your favourite flavoured jam
- 2 tbsp water
- 100g melted butter
- 6 sheets Antoniou Fillo Pastry
- icing sugar to decorate
Core the apples using an apple corer, cut them in half and then thinly slice them into wedges. Place the sliced apple wedges in a large bowl filled with water and then add the lemon juice. Microwave on HIGH for approx. three minutes. Remove, drain and set aside.
Combine the jam and water in a small bowl and microwave for 30 seconds. Mix with a spoon and set aside.
Lay one sheet of fillo pastry on a clean bench (the long side facing you) and brush with butter. Lay another sheet on top and brush with melted butter again until you have three sheets in a stack. Cut the fillo into six even strips.
Take one strip and brush with jam. Very carefully place approx. 8-10 apples wedges on the top half of the pastry. Make sure they overlap each other and stick out slightly from the top of the fillo. Fold up the bottom part of the fillo dough to secure the apples and gently roll them up into a coil shape.
Place in a greased muffin pan and brush liberally with butter. Repeat h the remainder of the strips and fillo sheets until you have twelve flowers. Bake in a preheated 180 deg C oven for 35 mins. until golden. Allow them to cool on a cake cooler before dusting with icing sugar.
For the Pana Cotta
- 2 1/4 tsp powdered gelatin
- 45ml cold water
- 500ml pouring cream
- 50g caster sugar
- 2 tsp of good quality vanilla extract
For the fillo base
- 8 sheets of Antoniou Fillo Pastry
- 50g butter, melted
- 100g caster sugar
Fresh berries or pomegranate tendrils for garnish
Combine the gelatine and water in a bowl and set aside.
Lightly oil 6 x 125ml ramekins and set aside.
Combine the cream, sugar and vanilla in a saucepan over a medium heat and whisk until the sugar is dissolved and the cream is warmed through (approx. 5 mins). Whisk through the gelatine mixture ensuring it is fully dissolved and incorporated.
Pour the cream mixture into the ramekins and once cooled place in the fridge for a minimum of 6 hours.
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Lay a sheet of fillo on a clean bench, the longer side facing you and brush liberally with butter. Sprinkle over 2 tsp of the sugar and repeat with the remaining fillo and sugar until you have a stack of eight sheets. Fold the fillo stack in half - this should measure 21cms x 27cms and place in the fridge for ten minutes to allow the buyer to solidify.
Using an 8cm cookie cutter cut out 6 circles and bake for 12 mis. until golden. Allow the discs to cool before using.
To form the dessert, place the ramekin under hot water for 5 seconds and then run the tip of the knife on the edge to unload the pan cotta. Gently place the pan cotta on the fillo disc and serve immediately garnished with fresh berries or pomegranate.
2 cups caster sugar
2 cups water
juice of 1 lemon
1 tsp vanilla
375g Antoniou Fillo pastry
1/3 cup caster sugar
¾ cup olive oil
1 cup Greek yoghurt
1 tsp vanilla
2 tsp baking powder
juice and zest of 2 limes and 1 lemon
Preheat your oven to 180 deg C and grease and line a 20 x 30 cm baking dish and then set aside.
Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.
In one large bowl, tear and shred the fillo into pieces till it resembles torn pieces of paper.
In another bowl, whisk the pita ingredients until the mixture is smooth and silky. Pour the batter over the torn fillo and using a flat spatula, mix thoroughly ensuring all the fillo is well incorporated into the batter. Pour into the greased baking dish, garnish with lemon/lime slices and bake for 25-30 mins until the mixture is set.
Using a sharp knife score the pie into serving sizes and pour over the cooled syrup. Allow to cool completely before serving.
• 100 grams walnuts
• 50 grams pecans
• 50 grams pistachios
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• pinch salt
• 1 Granny Smith apple, peeled, cored and chopped into a fine dice
• 100 grams butter
• 1 tbs vanilla extract
• ¾ cup honey
• 6 sheets Antoniou Fillo thick pastry
Preheat your oven to 180 deg C and line two oven trays with baking paper.
Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse about 5-6 times (be careful to not over process this mixture. We still want a little texture).
Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften for approximately 2-3 minutes.
Add the nut mixture and vanilla to the apples and stir well. Add the honey and stir frequently. Once the honey begins to bubble remove from the heat and set aside.
Melt the remaining 50 grams of butter in a sauce pan and set aside.
Take one sheet of thick fillo, lay it out width wise on a clean bench and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).
To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tbsp. of the apple and nut mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).
Continue with the remaining pastry and filling. Brush each pie with melted butter and bake on the top shelf of your oven for 15 mins or until golden.
- 1 x 395ml can condensed milk
- 125ml Nutella
- 450ml pure cream, whipped
- 8 sheets Antoniou Fillo Pastry
- 50g melted butter
- ¼ cup roasted hazelnuts, roughly chopped
Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or over night
Preheat your oven to 180 deg C and line a baking tray with baking paper.
Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet on top and brush with melted butter again. Repeat the process until all sheets are piled on top of each other.
Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. or until golden. Remove and set aside to cool.
Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two fillo discs and sprinkle the outside of the ice cream with the chopped hazelnuts.
Repeat for the remaining ice cream and fillo and serve immediately.
Any flavour or even ready made ice cream can be used for this recipe.
- 1 400ml can of coconut milk
- 3 egg yolks
- 50 grams caster sugar
- 15 grams corn flour
- 85 grams shredded coconut
- 50 grams melted butter
- 1/3 cup icing sugar
- 4 sheets Antoniou Thick fillo pastry
- 12 mango slices
To make the custard
Add the coconut milk to a heavy bottomed sauce and heat on a medium heat until it comes to a simmer.
Meanwhile, whisk the yolks, corn flour and sugar (using a hand whisk) until well combined.
We need to temper the eggs, so take one ladleful of the warm coconut milk and add it to the egg mixture and continue to whisk ensuring everything is mixed well. Repeat with two more ladlefuls of coconut milk. Add this back to the pot with the coconut milk and continue to whisk on a medium heat for approx. 2-3 mins until the mixture becomes thick.
Once the custard has thickened, take it off the heat, pour it into a clean bowl, add 60 grams of the shredded coconut and mix well and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.
Preparing the pastry
Preheat your oven to 180 deg C and line a large oven tray with baking paper.
Take one sheet of pastry, brush liberally with butter, sprinkle with icing sugar and a little shredded coconut. Top with another sheet of pastry. Continue layering with remaining pastry, butter, sugar and coconut (do not sprinkle sugar or coconut on the very top layer).
Cut pastry into 3 strips lenthways and then crossways to form a total of 12 rectangles. Place on oven tray and cook in the oven for 8-10 minutes or until golden brown. Set aside to cool.
Assembling the mille feuille
To assemble, place 1 pastry rectangle on a plate. Spread with ¼ cup of coconut custard and lay two mango slices on top of the custard. Layer another pastry rectangle on top, repeat with the coconut custard and mango and finish off with another pastry rectangle.
Dust liberally with icing sugar and repeat with the remaining ingredients to make a total of 4 mille feuille.
- 8 whole sheets of Antoniou Fillo pastry
- 50 grams melted butter
- 1 cup sugar
- ¼ cup water
- ½ cup pouring cream (not “thickened” cream)
- ½ tsp sea salt
- 1 cup pouring cream
- 225 grams good quality couverture dark chocolate, roughly chopped
Preheat your oven to 180 deg C
Grease each tart tin with a little of the melted butter.
Lay the fillo sheets out on a clean surface and cut in half. You will end up with 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.
Take the first four sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.
Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.
Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.
Allow to cool completely before filling with caramel and chocolate.
For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 mins or until caramel is firm.
For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.
Sprinkle each tart with a few sea salt flakes before serving.
- 700g pitted fresh cherries
- 4 tbsp caster sugar
- 50g butter
- 60g desiccated coconut
- 20g breadcrumbs
- 1 tbsp tapioca flour
- 12 sheets Antoniou Fillo Pastry
- extra melted butter for brushing
- 50g good quality dark cooking chocolate
Combine the cherries and sugar in a large bowl and set aside.
Melt the butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and allow the mixture to cook for 5 mins and become golden. Add the coconut mixture and tapioca flour to the cherries, stir well and set aside.
Preheat your oven to 180 deg C and grease and line a 32cm round baking dish.
On a clean bench, take 1 sheet of fillo (the long end facing you) and brush with butter. Repeat with 2 more sheets and place them on top of each other to form a stack. Repeat with another 3 sheets of fillo.
Take one stack of fillo sheets and overlap it approx. 10cm over the other stack to form one long “sheet” measuring approx. 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll on the outer edge of the baking dish. Repeat with remaining fillo and filling, to form a coil placing it in the centre of the baking dish. Brush liberally with butter and bake for 20 mins until golden.
Allow to cool for10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.