Ingredients
375g Antoniou Fillo Pastry
150g unsalted butter, melted
2 eggs
1 cup thickened cream
Salt & pepper
500g double brie cheese, cut into slices
6 figs, thinly sliced
3 sprigs fresh thyme
Recipe tips
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 eggs, cream, salt and pepper in a mixing jug and whisk until well combined. Set aside.
Lay two sheets of Filo pastry onto your workspace, one on top of the other, with the short sides of the Fillo Pastry facing you. 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.
Drizzle the melted butter over the tray using a Pastry brush. Slot the sliced brie and figs into the Pastry layers. Pour the cream and egg mixture over the Pastry. Sprinkle with thyme.
Bake in the oven for 35 minutes, or until golden. Remove from the oven and serve immediately.
Watch how to make a Fig & Brie Fillo Crinkle Pie