Ingredients
Makes 12 Scrolls
375g Antoniou Fillo Pastry
150g unsalted butter, melted and clarified
2 cups honey
200g milk chocolate, melted
Coconut, pistachio nuts & sprinkles, for decorating
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need a 12 hole cupcake tin.
Remove the Fillo Pastry from its packaging. Unroll it until you have a flat stack of Pastry. With the shortest side of the Pastry facing you, roll the Filo Pastry into a log.
Using a sharp knife, cut the Pastry into 12 even slices. Place each slice into a hole of the cupcake tin. Spoon the butter evenly over each baklava scroll. Bake in the oven for approximately 25-30 minutes, or until golden.
Remove scrolls from the oven and drench each scroll generously with honey. Allow them to cool completely.
Dip each scroll into melted chocolate and then in coconut, pistachio nuts or sprinkles.
Watch how to make Fillo Scroll Dippers