Ingredients
Makes 12
12 sheets Antoniou Fillo Pastry
300g thickened cream
100g caster sugar
3 eggs
1/2 teaspoon vanilla bean paste
150g unsalted butter, melted and clarified
8 strawberries, chopped
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. You will need a non stick 12 hole cupcake tin. If your cupcake tin is not non stick, line the holes with cupcake patties.
Combine thickened cream, sugar, eggs and vanilla into a mixing jug and whisk until well combined. Set aside.
Lay one sheet of Fillo pastry onto your workspace, with the short side of the Fillo Pastry facing you. Brush with butter and grab the two bottom corners and fold upwards in half. Using your fingers, fold the Pastry in a concertina design then spiral it into a rosette. Transfer to a greased cupcake tin. Repeat with the remaining Fillo Pastry.
Brush the Fillo Pastry with the remaining melted butter & bake for approximately 15 minutes or until lightly golden. Remove from the oven and pour the custard over the baked Fillo Pastry. Scatter chopped strawberries on top. Transfer the tray back into the oven & bake for approximately 30 minutes or until golden.
Remove the crinkle cakes from the oven and allow them to cool for 10 minutes. Run a blunt knife around each cake to loosen it from the tin then use a large spoon to scoop up and out of the mould.
Recipe, photography and video by Mary Politis from Mary’s Kouzina.
Video Music: iksonmusic - Early Hours
Watch how to make Strawberry and Vanilla Fillo Crinkle Cakes