Watch how to make the Fillo Crinkle Cake
Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
395g sweetened condensed milk
2 eggs
1 cup milk
1/2 teaspoon vanilla bean paste
icing sugar, for dusting
Recipe tips
To watch an instructional video of this recipe being made, visit our YouTube channel.
We used a 24cm by 34cm rectangular baking pan for this recipe. You can use any shape dish, simply position the folded Fillo Pastry in the shape of your pan.
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 180 degrees Celsius, fan forced. Brush a 24cm by 34cm rectangular baking pan with butter.
Combine the condensed milk, eggs, milk and vanilla bean paste in a mixing jug and whisk until well combined. Set aside.
Lay your Fillo Pastry onto a clean bench. Place your baking tray on top of the Pastry and trim the width of the Pastry to the exact width of the tray. This will ensure the folded Pastry fits nicely into the pan.
Lay one sheet of Filo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter. Lay a second sheet of Fillo Pastry on top and brush again with butter. Using your fingers, fold the pastry in a concertina design, each fold approximately 2cm in width. Transfer the folded Fillo Pastry to your baking tray. Repeat with remaining Fillo Pastry, until your tray is full.
Bake in the oven for 20 minutes.
Remove from the oven and pour the prepared custard evenly over the Pastry. Return to the oven and bake for another 15-20 minutes, or until golden.
Remove from the oven and allow to sit for at least 10 minutes before serving. Sprinkle with icing sugar and serve either warm or cold.