Ingredients
Serves 6
4 sheets Antoniou Fillo Pastry
1 cup natural sweetener
4 eggs
1 tsp orange blossom
1 tbsp cornflour
2 tbsp all-purpose flour
4 cups oat milk
1 tsp vanilla essence
1 cup butter, melted
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge to allow it to come up to room temperature, still in its packaging.
Preheat the oven to 180°C.
In a large bowl whisk sugar, eggs, orange blossom and flour, ensuring the sugar and flour have dissolved.
Pour the milk and vanilla into a saucepan and gently warm. Ladle 1/3 of the warmed milk into the flour mixture and stir. Add the flour mixture into the saucepan with the remaining warm milk. Whisk very quickly, until the mixture has thickened and is smooth and creamy. This should take 5-10 minutes. Set aside to cool.
On a clean surface, layer 4 Fillo Pastry sheets, brushing some melted butter between each layer.
Cut this stack into four rectangles by cutting lengthways down the middle and then across ways. Place 1 large tablespoon of custard mix on each rectangle. Fold in the sides of the rectangle to cover the custard and then roll up from the bottom to form a parcel. Repeat with the remaining pastry.
Layer a second stack of 4 Filo Pastry sheets as above and follow the process to make another 4 parcels. Brush the top of each tart with butter and place on a baking tray.
Bake for 20-30 minutes or until golden.
Recipe by Rosie Mansfield for Good Chef Bad Chef.