Lemon & Lime Fillo Pastry Pita

Ingredients

serves 8

syrup

2 cups caster sugar
2 cups water
juice of 1 lemon
1 tsp vanilla

pita

375g Antoniou Fillo pastry
1/3 cup caster sugar
¾ cup olive oil
5 eggs
1 cup Greek yoghurt
1 tsp vanilla
2 tsp baking powder
juice and zest of 2 limes and 1 lemon

Method

Preheat your oven to 180 deg C and grease and line a 20 x 30 cm baking dish and then set aside.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

In one large bowl, tear and shred the fillo into pieces till it resembles torn pieces of paper.

In another bowl, whisk the pita ingredients until the mixture is smooth and silky. Pour the batter over the torn fillo and using a flat spatula, mix thoroughly ensuring all the fillo is well incorporated into the batter. Pour into the greased baking dish, garnish with lemon/lime slices and bake for 25-30 mins until the mixture is set.

Using a sharp knife score the pie into serving sizes and pour over the cooled syrup. Allow to cool completely before serving.

Recipe, styling and photography by Souvlaki for the Soul

Baklava Apple Pies

Ingredients

makes 24

• 100 grams walnuts
• 50 grams pecans
• 50 grams pistachios
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• pinch salt
• 1 Granny Smith apple, peeled, cored and chopped into a fine dice
• 100 grams butter
• 1 tbs vanilla extract
• ¾ cup honey
• 6 sheets Antoniou Fillo thick pastry

Method

Preheat your oven to 180 deg C and line two oven trays with baking paper.

Place the walnuts, pecans, pistachios, cinnamon, cloves and salt in a food processor and pulse about 5-6 times (be careful to not over process this mixture. We still want a little texture).

Melt 50 grams of the butter in a heavy based pan. Once it melts add the chopped apples and cook them until they soften for approximately 2-3 minutes.

Add the nut mixture and vanilla to the apples and stir well. Add the honey and stir frequently. Once the honey begins to bubble remove from the heat and set aside.

Melt the remaining 50 grams of butter in a sauce pan and set aside.

Take one sheet of thick fillo, lay it out width wise on a clean bench and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).

To assemble the pies, brush each cut sheet of fillo with melted butter. Place one tbsp. of the apple and nut mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).

Continue with the remaining pastry and filling. Brush each pie with melted butter and bake on the top shelf of your oven for 15 mins or until golden.

Recipe, styling and photography by Souvlaki for the Soul

Nutella Ice Cream Fillo Sandwiches

Ingredients

Makes 8

• 1 x 395ml can condensed milk
• 125ml Nutella
• 450ml pure cream, whipped
• 8 sheets Antoniou Fillo Pastry
• 50g melted butter
• ¼ cup roasted hazelnuts, roughly chopped

Method

Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or over night

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

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet on top and brush with melted butter again. Repeat the process until all sheets are piled on top of each other.

Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. or until golden. Remove and set aside to cool.

Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two fillo discs and sprinkle the outside of the ice cream with the chopped hazelnuts.

Repeat for the remaining ice cream and fillo and serve immediately.

Any flavour or even ready made ice cream can be used for this recipe.

Recipe, styling and photography by Souvlaki for the Soul

Coconut & Mango Mille Feuille

Ingredients

serves 4

• 1 400ml can of coconut milk
• 3 egg yolks
• 50 grams caster sugar
• 15 grams corn flour
• 85 grams shredded coconut
• 50 grams melted butter
• 1/3 cup icing sugar
• 4 sheets Antoniou Thick fillo pastry
• 12 mango slices

Method

To make the custard

Add the coconut milk to a heavy bottomed sauce and heat on a medium heat until it comes to a simmer.

Meanwhile, whisk the yolks, corn flour and sugar (using a hand whisk) until well combined.

We need to temper the eggs, so take one ladleful of the warm coconut milk and add it to the egg mixture and continue to whisk ensuring everything is mixed well. Repeat with two more ladlefuls of coconut milk. Add this back to the pot with the coconut milk and continue to whisk on a medium heat for approx. 2-3 mins until the mixture becomes thick.

Once the custard has thickened, take it off the heat, pour it into a clean bowl, add 60 grams of the shredded coconut and mix well and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.

Preparing the pastry

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

Take one sheet of pastry, brush liberally with butter, sprinkle with icing sugar and a little shredded coconut. Top with another sheet of pastry. Continue layering with remaining pastry, butter, sugar and coconut (do not sprinkle sugar or coconut on the very top layer).

Cut pastry into 3 strips lenthways and then crossways to form a total of 12 rectangles. Place on oven tray and cook in the oven for 8-10 minutes or until golden brown. Set aside to cool.

Assembling the mille feuille

To assemble, place 1 pastry rectangle on a plate. Spread with ¼ cup of coconut custard and lay two mango slices on top of the custard. Layer another pastry rectangle on top, repeat with the coconut custard and mango and finish off with another pastry rectangle.

Dust liberally with icing sugar and repeat with the remaining ingredients to make a total of 4 mille feuille.

Serve immediately

Recipe, styling and photography by Souvlaki for the Soul

Dark Chocolate & Salted Caramel Tarts

Ingredients

makes 4

• 8 whole sheets of Antoniou Fillo pastry
• 50 grams melted butter

Caramel

• 1 cup sugar
• ¼ cup water
• ½ cup pouring cream (not “thickened” cream)
• ½ tsp sea salt

Chocolate ganache

• 1 cup pouring cream
• 225 grams good quality couverture dark chocolate, roughly chopped

Method

Preheat your oven to 180 deg C

Grease each tart tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.

Take the first four sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.

Allow to cool completely before filling with caramel and chocolate.

For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 mins or until caramel is firm.

For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.

Sprinkle each tart with a few sea salt flakes before serving.

Recipe, styling and photography by Souvlaki for the Soul

Bougatsa

Ingredients

• 750ml full cream milk
• 150g caster sugar
• 1 cinnamon stick
• 1 vanilla bean, split in the centre with the seeds scraped out
• 120g fine semolina
• 25g butter
• 150g melted butter (for brushing the fillo)
• 2 eggs, lightly beaten
• 15 sheets Antoniou Fillo Pastry
• icing sugar
• ground cinnamon

Instructions

Combine the milk, sugar, cinnamon, vanilla bean and seeds in a saucepan over a medium high heat.

Allow the mixture to come to a boil and then add the semolina whisking continuously until the mixture has thickened. Whisk in the 25g of butter, remove from the stovetop and set aside. Once the custard has cooled to room temperature, remove the vanilla bean and cinnamon stick and whisk in the beaten eggs. Set aside again.

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

Take one sheet of fillo and lay it out on a clean bench the longer side facing you. Brush with butter and repeat with the remainder 4 sheets until you have 5 brushed fillo sheets. Place 5 tablespoons of the custard into the centre of the fillo sheets. Even it out with a knife ensuring it measure 20cm x 15 cm.

Fold the longer edges of the fillo over the custard and brush with more butter. Fold over the shorter edges to meet in the middle to make a small package or “envelope” and brush with more butter. Lay the bougatsa seam side down in the baking tray and continue to brush with extra butter.

Repeat until you make 2 more bougatses with the remaining custard and fillo sheets.

Bake in the oven for 35-40 mins until golden. Allow to cool for 15 mins before cutting into even squares. Dust with icing sugar and ground cinnamon.

Recipe, styling and photography by Souvlaki for the Soul

Apple, Rhubarb & Strawberry Pie

Ingredients

• 25g butter
• 6 Granny Smith Apples, cored, peeled and sliced into even pieces
• 500g rhubarb, cleaned and cut into 3cm pieces
• juice of half a small lemon
• 100g brown sugar
• 1 tsp ground cinnamon
• 1 tsp good quality vanilla extract
• grated rind of 1 orange
• 250g strawberries, hulled and sliced in half
• 3 tbsp tapioca flour
• 16 sheets Antoniou Fillo Pastry
• 75g melted butter for brushing fillo sheets

Method

Melt the 25g of butter in a large pan and add the apples, rhubarb, lemon juice, sugar, cinnamon, vanilla and orange rind

Stir everything until combined and allow to cook for 5-6 mins until the fruit begins to soften. Remove from the heat and set aside and cool completely. Once cooled toss through the chopped strawberries and stir through the tapioca flour

Preheat your oven to 180 deg C and butter a 25cm round fluted tart tin

To make the base of the pie, butter the first 12 sheets and press into the tin to form a star shape, allowing the excess fillo to hang on the sides

Add the cooled apple and rhubarb strawberry mixture and proceed to fold in the overhanging fillo over the top

Brush the last 4 sheets of fillo with butter, fold each in half width wise and place on top of the pie. Tuck into the edges to form the top of the pie, brush with more melted butter and cook for 35-40 mins until golden.

Allow to cool in the tin for 10 mins before removing and allow to cool for a further 30 mins before slicing. Dust with icing sugar and serve with cinnamon yoghurt, cream or ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Baked Figs Wrapped in Fillo

Ingredients

serves 4

4 figs, rinsed and pat dry
4 sheets of Antoniou Fillo pastry
50 grams melted butter
ice cream to serve

Method

Preheat your oven to 200 deg C and line a baking tray with baking paper.

Take a sheet of fillo and lay it out on a clean work bench, the longer side facing you and brush liberally with melted butter.

Cut the fillo sheet in half and place one on top of the other. Place the fig in the centre of the fillo and wrap up into a neat parcel (resembling a small “money bag”). Brush the outside of the parcel with more melted butter.

Place on baking tray and cook for 10-15 mins or until golden.

Serve immediately with vanilla ice cream drizzled with caramel sauce.

Recipe, styling and photography by Souvlaki for the Soul

Passionfruit & Lime Custard Tarts

Ingredients

makes 4

for the pie cases

10 sheets Antoniou Fillo pastry
60 grams melted butter

for the custard

pulp of 2 passionfruit, strained seeds reserved
1 large lime, juiced
200 ml pouring cream
30 grams caster sugar
2 eggs
2 egg yolks

for the glaze

passionfruit seeds
3 tbsp water
3 tbsp caster sugar

Method

Preheat your oven to 180 deg C

Grease each pie tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 20 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.

Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.

Allow to cool completely before filling with passionfruit and lime custard.

To make the custard, combine the passionfruit and lime juice together and set aside. Heat the pouring cream until just boiling. In a separate bowl whisk the sugar and eggs and slowly pour in the warmed cream. Stir well and then add the juice. Allow to cool slightly.

Pour the custard into the pie cases and place on a baking tray and cook in the oven for 15 mins until the custard has set. Remove and allow to cool.

To make the glaze combine the seeds, sugar and water and cook on a medium heat until thick and syrupy. (approx. 5 mins). Top each custard tart with the glaze and allow to cool before serving.

Recipe, styling and photography by Souvlaki for the Soul

Fresh Berry and Lemon Mascarpone Tarts

Ingredients

serves 6

250g mascarpone cheese
½ cup Greek style yoghurt
1/3 cup store bought lemon curd or lemon butter (see tip)
1 teaspoon finely grated lemon rind
2 tablespoons pure icing sugar, sifted – plus extra for dusting
1/3 cup blanched almonds
2 tablespoons caster sugar
12 sheets Antoniou Fillo Pastry
150g melted butter
250g fresh berries (raspberries/ blueberries/blackberries)
mint sprigs, to garnish.

Method

Place mascarpone, yoghurt, lemon curd, lemon rind and icing sugar in a bowl and beat with a wooden spoon until combined. Cover and refrigerate.

Preheat oven to 180ºC. Spread almonds on an oven tray. Bake 5 minutes or until lightly toasted. Cool. Place in a food processor and process until finely chopped (do not over process or the nuts will become buttery). Add sugar and process until just combined. Place in a small bowl and set aside.

Grease six 11cm diameter loose base flan tins. Lay 1 sheet fillo on bench (cover remaining fillo with a tea towel). Brush fillo sheet with some of the melted butter. Sprinkle over 2 teaspoons of the almond mixture. Top with another sheet of pastry and brush with butter, then sprinkle with another 2 teaspoons almond mixture. Fold in halves crossways. Trim to form a square and brush with butter. Press pastry into a prepared flan tin and fold in edges, pleating to form a 1.5cm border. Brush border with butter. Repeat with remaining pastry, butter and almond mixture..

Place flan cases on a tray and line each with a square of baking paper. Fill with pastry weights or uncooked rice. Bake 10 minutes, then remove from oven and allow to stand for 15 minutes. Remove paper and weights. Bake for a further 5-10 minutes or until lightly golden. Cool 10 minutes in pan, then remove to a wire rack to cool completely..

Divide lemon mixture between tarts and top with berries. Garnish with mint sprigs.

Cook’s Tip: Fillo pastry cases can be prepared up to 6 hours in advance. Store in an airtight container. Fill cases just before serving. Lemon curd and lemon butter are sold in jars in the ‘spreads’ section of the supermarket

Greek Custard Slice

Ingredients

12 sheets Antoniou Fillo Pastry
75g butter, melted
custard
3 eggs
1/2 cup caster sugar
1 teaspoon vanilla extract
1/4 cup cornflour
1 cup cream
1 cup water

Syrup

2/3 cup sugar
2/3 cup water
2 tablespoons honey
2 tablespoons lemon juice
6 wide strips orange rind

To serve

Method

Make custard. Place eggs, sugar, vanilla and cornflour in a bowl; whisk until smooth. Gradually stir in cream and water. Pour into a medium saucepan and stir continuously over a medium-low heat for about 10 minutes or until very thick. Remove from heat and set aside.

Preheat oven to 180°C. Grease a 25cm x 18cm slice pan.

Place fillo sheets flat on a clean dry surface. Keep sheets covered with a lightly dampened tea towel to prevent pastry from drying out. Lay one sheet of pastry on a kitchen bench and brush with some of the butter; top with another sheet of fillo. Continue layering, brushing each sheet with butter, until 6 sheets have been used.

Carefully lift the stack of buttered fillo sheets and place into the prepared pan so that it overhangs over the edges. Press gently onto the sides of the pan. Pour the custard into the pastry lined pan.

Layer remaining fillo pastry sheets, brushing butter between each layer. Lay pastry stack on top of custard. Trim overhang at narrow ends, leaving about a 3cm overhang. Fold and tuck all the overhanging pastry into the sides of the pan to enclose the custard.

Brush with remaining butter. Score top of pastry into 6-8 squares. Bake 30-40 minutes or until pastry puffs and is golden brown.

Meanwhile, make syrup. Combine all syrup ingredients in a medium saucepan. Stir over a medium-low heat until sugar dissolves. Increase heat and boil gently, without stirring, for 10 minutes or until thick and syrupy. Strain and set aside.

Remove slice from oven and slowly pour syrup over the top. Sprinkle with pistachio nuts. Set aside to cool. Serve in slices. Accompany with orange slices, if desired.

2 tablespoons chopped
pistachio nuts
orange slices (optional)

Chocolate Fig and Walnut Scroll

Ingredients

250g dried figs
100g raisins, chopped
100g walnuts, chopped
100g good quality dark cooking chocolate, chopped
2 teaspoons cinnamon
1 teaspoon allspice
1/3 cup pure icing sugar, sifted
1½ tablespoons finely grated orange rind
½ cup honey
8 sheets Antoniou Fillo pastry
75g butter, melted

Method

Preheat oven to 200°C. Grease a 22cm spring form pan.

Remove stems from figs. Place figs in a heatproof bowl; cover with boiling water and stand 15 minutes. Drain and chop figs. Place in a bowl with raisins, walnuts, chocolate, cinnamon, allspice, icing sugar and orange rind. Stir to combine. Add honey and mix well.

Place fillo flat on a work surface. Keep covered with a tea towel to prevent fillo from drying out. Take 1 sheet of pastry and brush with melted butter. Top with another sheet and brush with butter. Place ¼ filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll against the inside of prepared pan. Repeat with remaining fillo and filling, to form a coil which fits snugly in the pan. Brush with butter.

Bake 30 minutes or until crisp and golden brown. Remove sides of pan. Serve warm drizzled with honey, then dusted with cocoa and icing sugar. Accompany with ice cream.

To serve
honey, cocoa powder & pure icing sugar
ice cream

Apricot and Almond Galette

Ingredients

serves 4-6

825g can apricot halves
2 tablespoons dry breadcrumbs
1/2 teaspoon cinnamon
3 tablespoons Demerara sugar
4 sheets Antoniou Fillo pastry
60g butter, melted
2 tablespoons marzipan, thinly sliced
2 tablespoons slivered almonds

Method

Preheat oven to 190°C.

Drain apricots and place cut side onto paper towel.

Grease a 20cm loose base quiche tin. Combine breadcrumbs and cinnamon with half the sugar. Cut pastry stack into two 22cm squares (total of 8 squares). Line quiche dish with pastry, brushing butter between each sheet and sprinkling 1 heaped tablespoon breadcrumb mixture between every second sheet. (rotate each sheet slightly so that the pastry covers the sides). Use scissors to trim away any excess pastry. Brush with butter.

Scatter marzipan over pastry. Top with drained apricots. Brush with butter. Place on an oven tray (to guard against leakage).

Bake 20 minutes. Remove from oven, sprinkle with remaining sugar and scatter with almonds. Bake for a further 20 minutes or until pastry is golden brown. Serve warm with yogurt, cream or ice-cream.

Apple Strudel

Ingredients

serves 6

1/2 cup caster sugar
1 teaspoon cinnamon
1/2 cup dry breadcrumbs
425g can pie apple
1/3 cup sultanas
1 teaspoon finely grated lemon zest
6 sheets Antoniou Fillo pastry
1/2 cup chopped walnuts
125g butter, melted
1 tablespoon caster sugar
extra icing sugar to serve

Method

Preheat oven to 200 degrees C.

Combine sugar and cinnamon. Mix half with breadcrumbs. Combine remaining sugar/cinnamon mixture with apple, sultanas and lemon zest.

Layer pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons breadcrumb mixture between every second layer. Combine remaining breadcrumb mixture with walnuts. Spread half of walnut mixture over bottom half of pastry stack. Pile apple mixture in a sausage shape along centre of walnut layer and sprinkle remaining walnut mixture over apple. Fold short pastry end over apple and roll up tightly. Place on a greased oven tray seam side down and brush with butter. Sprinkle with sugar. Cut 8cm long diagonal slashes through top of strudel at 4-5cm intervals.

Bake for 45-50 minutes or until golden brown. Dust with icing sugar just before serving. Serve warm with cream or ice-cream.

Pear and Rhubarb Tarts

Ingredients

serves 6

3 William pears (650g)
3/4 cup (plus 1 tablespoon extra) sugar
2 tablespoons lemon juice
3 strips lemon peel
1 cinnamon stick
1/2 cup hazelnuts
1/4cup dry breadcrumbs
1 teaspoon mixed spice
6 sheets Antoniou Fillo pastry
100 g butter, melted (plus extra for greasing)
5 stems of rhubarb cut into 4 cm lengths icing sugar
ice cream or custard, to serve

Method

Peel and core pears, then dice into 1 cm cubes. Place in a medium saucepan along with 1/2 cup sugar, lemon juice and peel. Stir over a medium heat until simmering. Add cinnamon stick; cover and simmer 5 minutes. Remove lid and simmer, stirring occasionally for a further 10 minutes or until pears are tender. Set aside to cool. When cool, drain excess liquid from pears. Remove peel and cinnamon stick.

Preheat oven to 180°C. Grease six 11cm diameter pie dishes with butter and set aside.

Spread hazelnuts on an oven tray. Roast for 8 minutes or until lightly toasted. Place in a tea towel and rub to remove skins. Cool, then place in a food processor along with 1/4 cup of the sugar, breadcrumbs and mixed spice. Process until hazelnuts are finely ground. Set aside.

Lay a sheet of fillo on a bench (cover remaining fillo with a tea towel to prevent drying out). Brush liberally with butter, then sprinkle with 1 tablespoon hazelnut mixture. Lay another sheet of fillo over the top, then brush liberally with butter. Cut in halves lengthways, then into thirds crossways, to form 6 squares. Stack 3 of the squares, placing them at a slight angle to each other to achieve a star shape. Repeat with remaining 3 squares to form another stack. Line 2 of the prepared pie dishes with the fillo stacks, allowing edges to overhang.

Working quickly, place 1 1/2 tablespoons of the remaining hazelnut mixture on the base of each tart.

Place 1/6th of the pears (about 1/4 cup) in each tart. Top each tart with a layer of rhubarb (about 5 pieces). Brush rhubarb lightly with water, then sprinkle 1/2 teaspoon sugar over the rhubarb of each tart. Fold overhanging pastry over filling. Brush pastry with butter. Repeat with remaining fillo pastry, butter, hazelnut mixture, pears and rhubarb to form 4 more tarts.

Place tarts on an oven tray. Bake 35 minutes or until golden. Dust with icing sugar and serve with ice cream or custard.

Cook’s Tip: Tarts can be made up to step 6 a few hours beforehand and kept refrigerated until ready to bake.

Cherry and Cream Cheese Strudel

Ingredients

serves 6-8

670g jar pitted Morello cherries
1 tablespoon cornflour
1/4 cup caster sugar
250g cream cheese, at room temperature
1/4 cup pure icing sugar, plus extra to serve
1 teaspoon vanilla extract
1 egg yolk
1/4 cup flaked almonds, toasted and chopped
1/4 cup firmly packed brown sugar
1/3 cup dry breadcrumbs
1/2 teaspoon cinnamon
8 sheets Antoniou Fillo pastry
90g butter, melted

Method

Drain cherries, reserving juice. Set cherries aside.

Place cornflour in a small bowl and blend with 1 tablespoon of reserved cherry liquid. Set aside.

Combine caster sugar and 1⁄4 cup reserved cherry liquid in a medium saucepan (discard remaining cherry liquid). Stir over a medium heat until sugar dissolves, then simmer 3 minutes. Add drained cherries and cornflour mixture to saucepan; stir gently over medium heat until simmering. Simmer, stirring, for 1 minute or until very thick. Spread onto a plate and set aside to cool.

Preheat oven to 200°C (fan-forced). Line a large oven tray with non-stick baking paper.

Place cream cheese, sifted icing sugar and vanilla in a medium bowl and beat with an electric mixer until smooth. Add egg yolk and continue beating until just combined.

Combine brown sugar, breadcrumbs and cinnamon in a small bowl.

Layer pastry sheets, brushing melted butter in between each layer and sprinkling 2 tablespoons breadcrumb mixture between every second layer. Brush the top layer with butter.

Spoon the cream cheese mixture along one long end of the fillo stack, leaving a 5cm border on 3 sides. Spoon cherry mixture over cream cheese filling.

Combine remaining breadcrumb mixture with almonds; sprinkle over filling. Fold in sides, then carefully roll into a log shape. Lift onto prepared tray, seam side down. Brush with remaining butter.

Bake at 200°C for 15 minutes. Reduce temperature to 180°C; bake for 10 minutes longer or until golden brown. Set aside to cool for at least 30 minutes before serving.

Cook’s Tip: Unbaked strudel can be prepared (up to end of step 9) several hours ahead and refrigerated until ready to bake.

Chocolate Fillo Stacks With Macerated Strawberries

Ingredients

serves 6

60g hazelnuts
5 tablespoons icing sugar, sifted (plus extra to serve)
6 sheets Antoniou Fillo pastry
50g butter, melted

Chocolate Ganache

200g good quality dark cooking chocolate, chopped
2/3 cup thickened cream
1/4 cup Frangelico liqueur

Macerated Strawberries

500g strawberries, hulled and sliced
1/4 cup pure icing sugar, sifted
mint leaves, to serve

Method

Make chocolate ganache. Place all ganache ingredients in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and refrigerate, stirring occasionally, until thick but spreadable (about 90 minutes). Remove from the refrigerator and set aside.

Make macerated strawberries. Place strawberries and icing sugar in a bowl; cover and set aside.

Make fillo layers. Preheat oven to 170ºC. Spread hazelnuts on an oven tray and bake 5 minutes, or until toasted. Place in a tea towel and rub to remove skins (do not be concerned if some skins remain). Cool hazelnuts and place in a food processor. Process until finely chopped (not ground). Set aside.

Brush a sheet of pastry with some melted butter; sprinkle with 1 tablespoon icing sugar. Top with another sheet of pastry. Brush with butter, sprinkle with another tablespoon of icing sugar, then sprinkle with half the hazelnuts. Continue layering pastry, buttering and sprinkling 1 tablespoon icing sugar between each layer and sprinkling remaining hazelnuts over 4th layer. Brush top of stack with remaining butter.

Use a large knife to trim edges. Cut fillo sheet lengthways into thirds. Cut each fillo strip into 6 even rectangles (you should have 18 rectangles; each measuring about 9cm x 7.5cm). Line 2 large baking trays with non-stick baking paper. Place fillo rectangles onto prepared trays and bake 10 minutes or until golden, swapping trays halfway through cooking time to ensure even browning. Allow to cool.

To assemble, place one-third of the fillo rectangles on serving plates. Spread each with a heaped tablespoon of ganache. Top each with another fillo rectangle and spread each with another heaped tablespoon of ganache. Top with remaining fillo rectangles and lightly dust with icing sugar. Serve immediately with macerated strawberries garnished with mint leaves.

Cook’s Tip: Chocolate ganache can be made up to a day in advance. Cover and store at room temperature. Fillo layers can be made up to 2 days in advance. Store in an airtight container.

Scrunchy Low Fat Apple Pie

Ingredients

serves 4-6

1/3 cup raw sugar
800g can sliced pie apple
1 teaspoon finely grated lemon rind
1 teaspoon mixed spice
1 tablespoon plain flour
5 sheets Antoniou Fillo Pastry
olive oil spray
2 teaspoons icing sugar
fat reduced custard or ice cream, to serve

Method

Preheat oven to 180°C . Reserve 2 teaspoons raw sugar. Combine remaining raw sugar, apple, lemon rind and mixed spice in a bowl. Sprinkle flour over mixture and stir to combine. Place mixture into a 23cm pie dish.

Stack fillo pastry sheets. Cut into halves lengthways, then crossways, to form 8 squares (this will form a total of 40 individual fillo squares). Take one fillo square from the top of a stack and and pinch centre to form a scrunched flower-like shape, then place onto apple filling. Repeat with remaining squares (start from the rim and work toward the centre). Spray pastry liberally with olive oil spray, then sprinkle with reserved raw sugar.

Bake on a low oven shelf for 20 minutes or until golden. Dust with icing sugar. Serve with fat reduced custard or ice cream.

Fig and Pistachio Pastry Slice

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Ingredients

1/3 cup pistachio kernels
4 sheets Antoniou Thick Fillo pastry
75g butter, melted
6 teaspoons caster sugar
1 cup Greek style natural yoghurt
8 fresh figs (350g), sliced

Syrup

1/2 cup caster sugar
1/2 cup water
1/3cup honey

Method

Preheat oven to 180°C. Spread pistachios onto a baking tray and bake 5 minutes or until toasted. Cool, then coarsely chop and set aside.

Combine all syrup ingredients in a medium saucepan. Stir over a medium heat until sugar dissolves. Increase heat and bring to the boil, then reduce heat and simmer, without stirring for 8 minutes or until slightly thickened. Set aside to cool.

Grease 2 large baking trays with some of the melted butter. Brush 1 pastry sheet with butter. Sprinkle with 2 teaspoons sugar. Top with another sheet of pastry. Continue layering with remaining pastry, butter and sugar (do not sprinkle sugar on top layer).

Cut pastry into halves lengthways, then cut crossways to form 12 rectangles (each measuring about 7cm x 14cm). Place on the greased trays and bake 6 minutes or until golden brown. Transfer to a surface lined with baking paper to cool.

To assemble, place 1 pastry rectangle on each plate. Spread each with 1 1/2 tablespoons of yoghurt. Top with about 6 fig slices. Repeat layering with pastry rectangles, yoghurt and figs, finishing with a pastry rectangle. Spoon some syrup over each stack, then top with pistachios.

Lemon Meringue Pies

Ingredients

makes 6

Filling

2/3 cup caster sugar
2½ tablespoons cornflour
½ cup lemon juice
½ cup water
1 teaspoon finely grated lemon rind
40g butter, cubed
2 egg yolks

Pastry cases

6 sheets Antoniou Fillo Pastry
50g butter, melted
1½ teaspoons sugar

Method

Make filling. Combine caster sugar and cornflour in a medium sized saucepan. Gradually stir in lemon juice and water, then add rind. Stir with a balloon whisk over a medium heat, until boiling. Beat the mixture more vigorously as the mixture starts to thicken. Simmer 1 minute, beating continuously. Remove from heat and beat in butter until melted, then add egg yolks and beat until combined. Pour mixture into a heatproof bowl and set aside to cool to room temperature.

Meanwhile, make pastry cases. Preheat oven to 180°C. Grease a 6–hole (200ml capacity) Texas muffin pan. Lay a sheet of fillo pastry onto a work bench (cover remaining pastry with a tea towel to prevent it from drying out). Brush fillo sheet with melted butter, then sprinkle evenly with ½ teaspoon sugar. Lay another sheet of pastry on top and brush with butter. Cut the pastry longways into 3, then cut crossways into 4, thus making 12 squares. Stack 3 of the squares. Repeat with remaining squares to form 4 stacks. Place one stack on top of another stack, at an angle to form a star shape. Repeat with remaining 2 stacks to form another star shape.

Press the 2 star shape fillo pastry stacks into 2 of the muffin holes. Repeat with remaining fillo pastry sheets, sugar and butter to form 4 more pastry cases. Bake 10 minutes or until lightly golden. Cool in pan for 3 minutes, then carefully remove and transfer to a wire rack to cool completely.

Make meringue. Place egg whites in a medium sized bowl. Beat with an electric mixer until peaks form. Gradually add caster sugar (about a tablespoon at a time), beating well between each addition. Continue beating until meringue is very thick and glossy.

Place pastry cases on an oven tray lined with non-stick baking paper. Fill the cases with lemon mixture and top with meringue, using a metal spoon to make peaks. Bake 5-10 minutes or until lightly browned. Cool.

Meringue

3 egg whites
½ cup caster sugar