Antoniou Fillo Pastry

Mini Fillo Chicken Pastilla

Fillo Chicken Pastilla

Ingredients

Makes 8 Pastilla's

2 tbsp olive oil

1 red onion, finely chopped

1 cloves garlic, finely chopped

1 tsp ground cinnamon

1/2 tsp ground cardamon

1 tsp ground turmeric

1 tsp ground ginger

4 skinless chicken thighs, sliced into thin strips

1 tbsp plain flour

250ml chicken stock

salt and pepper to season

1 tbsp honey

75g almond meal

100g dried apricots, chopped

2 tbsp fresh parsley, finely chopped

1 packet Antoniou Fillo Pastry

150g butter, melted

1 egg, lightly beaten

icing sugar for dusting

Method

Heat the olive oil in a large saucepan on medium heat, add the garlic and onion and cook for 5 mins. until translucent.  Add the cinnamon, cardamon, turmeric and ginger.  Stir for 1 min until aromatic, then add the chicken strips and flour.  

Stir well ensuring the chicken is coated and then add the chicken stock. Bring the mixture to a boil then lower the heat and allow the mixture to simmer for 45 mins.

Add the honey, almond meal, apricots and parsley. Stir and allow the mixture to cook for another 20 mins on a medium/high heat.  The mixture should be quite thick. Allow to cool completely before using.  

Note: You can make the mixture a day ahead and use the following day. The flavours are a lot more pronounced.

Preheat your oven to 180 deg C and line a tray with baking paper.

On a clean bench lay one sheet of fillo pastry with the longer edge facing you and brush liberally with melted butter. Repeat this process with 2 more sheets until you have a stack of 3 sheets.

Take a 25cm plate and place on top of the stack and cut around the plate to form a circle. Remove the plate and in the centre of the circle place a heaped tablespoon of the chicken mixture. Wrap the pastry up into a neat parcel around the filling, twisting slightly (resembling a small “money bag”).

Tuck the excess fillo from the top of the parcel back under the pastilla and brush well with beaten egg to hold it together. Brush liberally with butter and repeat with the remaining chicken mixture and fillo until you have 8 pastillas

Bake in the oven for 20 mins until golden brown and allow to cool for 10 mins. before dusting with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Leek and Feta Roulade

Ingredients

2 tbsp olive oil

4 large leeks, cleaned and thinly sliced

2 cloves garlic, finely chopped

50g pine nuts

Salt and pepper to season

200g feta cheese, crumbled

1 tbsp parsley, finely chopped

12 sheets Antoniou Fillo Pastry

Olive oil spray

1 egg lightly beaten

Sesame seeds for garnish

Method

Preheat your oven to 190 deg C and line a baking tray with baking paper.

Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.

Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .

Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.

Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry

Traditional Baklava

Ingredients

750g Antoniou Fillo Pastry (2 375g packets)                          

2 cups chopped almonds or walnuts

500g unsalted butter                     

1/2 cup sugar

cinnamon & cloves to taste

 

Syrup

2 cups water                     

2 cups sugar

1/2 cup honey                  

1 teaspoon lemon juice

a few pieces lemon rind                               

cinnamon stick

Method

Melt butter and lightly grease 25 x 43 cm baking tray.

With a knife, trim the fillo pastry to the size of baking tray and keep trimmings.

Lay one packet of pastry into the baking tray, brushing with butter after every second or third sheet of pastry.

In a bowl, combine chopped nuts, sugar, cinnamon, and cloves to taste. Sprinkle evenly over the fillo pastry in the baking tray and press down to compress. Sprinkle with a little water to help the nut mixture stick together.

Place the trimmed pieces of pastry from both packets in a food procesor until chopped and place on top of the nut mixture.

Take the second packet of fillo and lay straight into the tray, pressing down to compact.

With a sharp knife, cut into small diamond or square shapes, making sure to cut right through to the base.

Slowly pour the remaining butter over the baklava allowing it to seep through the incisions. Sprinkle with a little water to prevent it from burning immediately.

Bake in a moderate oven for 30mins until the baklava begins to puff up and brown. Lower to 160 deg C for a further 75 mins, then reduce to 140 deg C for a further 45mins.

For the syrup

While the baklavacooks, combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens and allow to cool.

Remove the baklava from the oven and pour the cold syrup over the hot baklava. Let the baklava stand and cool for around 30 minutes before serving.

For more variations of baklava, check out our Baklava recipe collection