Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
300g cherries (fresh, frozen or jarred), pitted and halved
For the custard
200ml thickened cream (referred to as whipping cream in the US)
½ cup caster sugar
2 eggs
1 teaspoon vanilla bean paste
½ cup desiccated coconut
To serve
Icing sugar
Desiccated coconut
Method
Before you begin this Fillo Pastry recipe, take your Fillo 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.
Assembling the Pastry
Lay one sheet of Filo pastry onto your workspace, with the short sides of the Fillo Pastry facing you. Brush with butter. Lay another sheet on top and brush with butter. 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. Add the cherries, pushing them gently between the Fillo Pastry layers.
Making the custard
Combine the thickened cream and sugar and whisk until well combined. Add the vanilla bean paste and eggs and whisk until well combined. Add the coconut and whisk. Gently and slowly pour the custard over the Fillo Pastry, ensuring it seeps into all the cavities.
Bake for approximately 35 minutes until the pastry is golden. Remove from the oven, allow to sit for 5 minutes then dust with icing sugar and sprinkle with coconut. Serve immediately.
Watch how to make a Cherry and Coconut Fillo Crinkle Cake