Ingredients
Makes 12 Scrolls
8 sheets Antoniou Fillo Pastry
250g cream cheese, softened to room temperature
1 cup icing sugar
3 teaspoons cinnamon
100g unsalted butter, melted
Extra icing sugar, for dusting
Extra cinnamon, for dusting
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.
Place the softened cream cheese in a mixing bowl and, using a spatula, mix until it smooth. Ad the icing sugar and cinnamon and mix until combined.
Lay the 8 sheets of Fillo Pastry stacked on top of each other onto your bench. Spread the cream cheese mixture evenly across the pastry.
From the short side of the pastry, carefully roll into a log. Using a sharp knife cut the log into 12 even slices (this can get a little messy - don’t worry if the slices aren’t perfect). Place each slice into the hole of a muffin tin. Drizzle each slice with a teaspoon of melted butter. Bake in the oven for 25 minutes or until the pastry turns a golden colour. Remove from the oven and allow to sit for 15 minutes. The scrolls may stick a little to the tin (this is normal), you can use a spoon or knife to remove them. Transfer to a serving platter and sprinkle with icing sugar and cinnamon.
Learn how to make Mini Fillo Cinnamon Scrolls with Fillo Pastry