Learn how to make Christmas Fillo Pastry Stars
Ingredients
Makes 36 Large Stars
375g Antoniou Fillo Pastry
150g unsalted butter, melted
6 tablespoons icing sugar
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 four large baking trays with melted butter.
Lay one sheet of Fillo Pastry onto your bench. Brush with butter and dust with a generous layer of sifted icing sugar. Repeat with five more sheets of pastry, stacking them on top of each other. Brush the top layer of pastry with butter but do not sprinkle sugar onto it. Cut stars out of the pastry using a cookie cutter. Transfer the stars to a baking tray. Repeat with remaining pastry. Bake for 10 minutes or until the pastry truns a deep golden colour.
Allow to cool completely before dusting with icing sugar.
NOTE: These will keep well in an air tight container out of the fridge for up to two weeks.