Ingredients
Makes 72 flowers
For the flowers
18 sheets Antoniou Fillo Pastry
For the syrup
2 cups water
1 cup honey
Recipe tips
Storing the flowers
Store in an airtight container in a cool dry place until you are ready to use them (these can be made up to 3 days in advance).
Versatile cake decoration
Use these delicate golden Fillo Pastry flowers to adorn any cake or cupcake for a beautiful finishing touch.
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. This step is crucial in this recipe as the Fillo Pastry will crack when handling it if it is too cold.
Preheat your oven to 200 degrees Celsius.
Lay the stack of Fillo Pastry sheets on a clean bench. Use a 9cm round cookie cutter or other round disc as a template to cut round Pastry shapes.
Cut around the cookie cutter with a sharp knife all the way through the Filo Pastry stack. Alternatively, use the cookie cutter to make an imprint of the round shape on the Pastry and then use the point of a sharp knife to cut the circles out.
Place a clean tea towel over the circles while you make the flowers to ensure the Pastry doesn’t dry out.
Assembling the flowers
Take three round Pastry circles into your hand, laying them one on top of the other. Using your fingers, pinch the back centre of the Pastry so that all the layers have gathered together. Press firmly to create a flower. Place the flower in a mini sized cupcake tin. Repeat with remaining Pastry.
Bake in the oven for 10 minutes or until golden brown. Allow the flowers to cool completely in the tin before removing them.
To make the syrup
Place the water and honey in a small saucepan over medium to high heat. Bring to the boil and allow to simmer gently for 10 minutes. Allow to cool down slightly before using on the flowers. When you are ready to use the flowers, simply spoon 1-2 teaspoons of the warm (not hot) honey syrup gently over each flower.
Place them on a wire rack upside down and allow any excess syrup to drain.
Allow them to rest at least 30 minutes before arranging them on your cake or cupcakes.
Recipe, styling and photography by Sydney Food Sisters.
How to make Fillo Pastry flowers