Ingredients
For the Fillo Pastry layers
8 sheets Antoniou Fillo Pastry
100g unsalted butter, melted
3 tablespoons icing sugar
For the cream
600ml thickened (whipping) cream
½ cup icing sugar, sifted
1 teaspoon vanilla bean paste
To decorate
75ml Passionfruit pulp (fresh or in syrup)
2 large Mangos, peeled and thinly sliced
2 tablespoons toasted coconut flakes
Method
Before you begin this Fillo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
To make the Fillo Patsry layers
Preheat your oven to 180 degrees Celsius, fan forced.
Lay one sheet of Fillo Pastry onto your bench. Brush with butter and dust with a generous layer of sifted icing sugar. Repeat with seven more sheets of pastry, stacking them on top of each other. Brush the top layer of pastry with butter but do not sprinkle sugar onto it.
Cut the pastry into thirds, parallel to the shortest side of the pastry. Transfer each piece of pastry to a greased baking tray and poke holes all over it using a hole. Bake for 12 minutes or until the pastry turns a deep golden colour. Remove from the oven and allow to cool completely.
To make the cream
Place the cream, sugar and vanilla bean paste in the bowl of a mixer. Beat until stiff peaks form. Refrigerate until needed. This element can be made up to 24 hours ahead and stored in an airtight container.
To decorate
Place one layer of pastry onto your serving plate. Spread one third of the cream mixture evenly over the pastry and drizzle with one third of the passionfruit pulp. Repeat with the remaining two layers of pastry, cream and passionfruit. Top the cake with mangos and toasted coconut. Refrigerate. Once assembled, the cake is best consumed within 4-6 hours. After that, the pastry will start to soften.
NOTE: The pastry layers can be made up to one day ahead. Cover with cling wrap or store them in an airtight container out of the fridge.
The cream mixture can be made up to 24 hours ahead and stored in an airtight container in the fridge.