Roast Vegetable and Pesto Quiche

Ingredients

300g peeled sweet potato, cut into 2.5 cm pieces
1 red capsicum, seeded and cut into 2.5cm pieces
2 medium red onions, peeled, each cut into 8 wedges and separated
3 large unpeeled garlic cloves
2 tablespoons olive oil
1 tablespoon fresh rosemary leaves, finely chopped
salt and ground black pepper
6 sheets Antoniou Fillo Pastry
olive oil spray
2 tablespoon basil pesto
1/4 cup chopped parsley leaves
4 eggs
1/2 cup milk
1/2 cup light thickened cream
3/4 cup finely grated parmesan

Method

Preheat oven to 200 deg C. Grease a 22.5cm (base measurement) x 3.5cm deep loose bottom fluted flan tin.

Place sweet potato, capsicum, red onions, garlic and olive oil in a large baking dish. Toss to combine and roast 35 minutes or until tender, stirring occasionally. Squeeze garlic from their skins and mash with the back of a fork. Add garlic back to vegetables, along with rosemary, salt and pepper. Stir to combine and set aside to cool.

Meanwhile, cut pastry stack in half crosswise to form 2 rectangular stacks (21cm x 28cm). Lay one sheet on a bench top (keep the remaining pastry covered with a tea towel to prevent drying out). Spray the sheet with olive oil spray. Place another sheet of pastry on top, at a slight angle and spray with olive oil spray. Continue layering pastry sheets in this manner, to form a star shape.

Carefully place stacked pastry shape into prepared tin, pressing down gently to line base and sides. Scrunch overhanging pastry so it fits in tin. Line with non-stick baking paper and fill with pastry weights or dried beans. Bake 15 minutes, and then remove pastry weights and paper. Place flan on an oven tray. Reduce oven temperature to 180ºC.

Gently spread pesto over pastry base. Top with roasted vegetable mixture and parsley. Place eggs, milk, cream and ½ cup of the parmesan in a medium bowl and whisk until combined. Pour over vegetables. Sprinkle with remaining cheese. Bake 40 minutes or until set. Stand for 10 minutes before removing from tin

Mushroom Strudel

Ingredients

serves 4

1 tablespoon olive oil, plus extra for brushing
1 leek, pale part only, split lengthwise and sliced
200g Swiss brown mushrooms, sliced
200g button mushrooms, sliced
3 cloves garlic, crushed
1 tablespoon fresh thyme leaves
1/2 cup light thickened cream
1 and 1/2 teaspoons cornflour
1/2 cup fresh white breadcrumbs
salt & ground black pepper
8 sheets Antoniou Fillo pastry
1/4 cup dried breadcrumbs
1/4 cup finely grated parmesan
120g soft goats’ feta, crumbled
1 teaspoon sesame seeds
salad to serve

Method

Preheat oven to 190ºC. Line an oven tray with non-stick baking paper.

Heat oil in a large frying pan over a medium heat and cook leeks for 5 minutes or until softened, stirring occasionally. Add mushrooms, garlic and thyme and continue cooking for 10 minutes, stirring occasionally.

Blend cream and cornflour together and add to mushroom mixture. Stir until heated through. Remove from heat and stir in fresh breadcrumbs, salt and pepper. Cool.

Combine dried breadcrumbs and parmesan in a bowl and set aside. Place a sheet of pastry on a bench top (cover remaining sheets with a tea towel to prevent from drying out). Liberally brush pastry sheet with oil, then sprinkle with about 3 teaspoons of breadcrumb / parmesan mixture. Continue layering pastry sheets brushing with oil and sprinkling breadcrumb / parmesan mixture between the layers.

Pile mushroom mixture in a sausage shape along the long side of the pastry stack, leaving a 6cm border, along front and side edges. Sprinkle mixture with feta. Fold sides over filling, then roll up to enclose mixture.

Place on prepared tray, seam side down. Brush with oil and sprinkle with sesame seeds. Bake 20 minutes or until golden.

Moroccan Lamb Pie

Ingredients

serves 6

1/2 cup olive oil
1 kilo lamb shoulder or leg, diced
1 large onion, chopped
1 red capsicum, seeded and chopped
1 tablespoon crushed garlic
2 tablespoons Moroccan seasoning
2 carrots, chopped
2 tablespoons honey
1/2 cup chopped dried apricots
810g can crushed tomatoes
1/2 cup chopped coriander leaves
1/2 cup chopped mint
salt, to taste
7 sheets Antoniou Fillo pastry
1 egg yolk
2 tablespoons pinenuts

Method

Preheat oven to 190° C.

Heat 1 tablespoon oil in a large frypan. Cook lamb in batches until brown, adding more oil if necessary. Remove from pan. Add 2 teaspoons oil to pan and cook onion and capsicum until tender. Add garlic and Moroccan seasoning and cook, stirring for 1 minute.

Return meat to pan. Add carrots, honey, apricots and tomatoes. Simmer, stirring occasionally for 40 minutes, or until thick and lamb is tender. Add coriander, mint and salt to taste.

Layer the 7 pastry sheets, brushing oil between each sheet. Cut pastry stack to form 2 rectangles 20cm x 28cm (for the lid) and 25cm x 28cm (for the base). Brush a 20cm x 28cm pie dish with oil. Line dish with base stack. (it will cover base and long sides). Brush with oil. Spread lamb mixture evenly over base .Top with lid stack. Cut three small incisions for vents. Brush top with oil.

Bake 30 minutes. Remove from oven. Beat egg yolk with 1 teaspoon water and a pinch salt. Using a heatproof pastry brush, brush egg yolk mixture over top of pie and sprinkle with pinenuts. Continue cooking for 10-15 minutes or until pastry is golden brown.

Cook’s Tip: Moroccan seasoning is a blend of traditional spices and is available in most supermarkets and specialty food stores.

Bacon and Mushroom Quiche

Ingredients

9 sheets Antoniou Fillo pastry
olive oil spray

Filling

1 tablespoon olive oil
3 rashers rindless bacon, chopped
150g button mushrooms, sliced
1/2 cup sliced shallots
1 teaspoon chopped fresh rosemary, plus 12 extra sprigs
freshly ground black pepper
3/4 cup grated tasty cheese
3 eggs
1/2 cup milk
1/2 cup cream

Method

Preheat oven to 180°C. Grease a 12 hole muffin pan.

Place fillo pastry sheets on a flat clean surface and cover with a lightly dampened tea towel. Layer 3 fillo pastry sheets, spraying between each sheet with olive oil. Spray top with oil. Cut stack in half to form two 21cm x 28cm rectangles. Place one rectangle on top of the other. Cut stack into 4 squares. Gently press the squares into the prepared muffin pan to line 4 holes. Repeat with remaining fill pastry and olive oil to line remaining 8 holes. Set aside.

Make filling. Heat olive oil in a frying pan over a medium heat. Add bacon, mushrooms and shallots. Cook, stirring occasionally, for about 8 minutes or until cooked. Stir in chopped rosemary and pepper. Divide mixture between fillo lined muffin cases. Top evenly with cheese.

Whisk eggs, milk and cream together. Carefully pour equal amounts into each pastry case. Top each quiche with a sprig of rosemary. Bake 15 minutes or until golden.

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.

Chargrilled Lamb With Rosemary Scented Kataifi

Ingredients

serves 4

75g Antoniou Kataifi pastry
1/4 cup olive oil
2 teaspoons fresh rosemary leaves
2 lamb sirloins (backstraps), approx. 450g
1/2 teaspoon salt
150g baba ganoush (eggplant dip)
1 tablespoon harissa
1 tablespoon lemon juice
salad leaves, to serve

Method

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Place pastry in a medium size bowl. Loosen until strands are separated, light and fluffy. Drizzle with 2 tablespoons of the olive oil. Mix pastry with fingers until evenly coated with oil. Mix in rosemary. Divide pastry into 4 portions. Place 1 pastry portion on prepared tray and form into a 9cm disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Set aside.

Brush lamb with remaining oil and sprinkle with salt. Chargrill or barbeque for 3 minutes each side or to your liking. Place a pastry disc onto each plate, top with baba ganoush. Slice lamb thickly and place on top. Combine harissa and lemon juice and drizzle onto plates. Top lamb with salad leaves.

Kataifi Prawns with Honey Chilli Dipping Sauce

Ingredients

serves 6 as an entree

850g (about 18) large green prawns
100g Antoniou Kataifi pastry
1 tablespoon canola oil
1 tablespoon sesame oil
2 eggs, lightly beaten

Dipping Sauce

1/2 cup mild chilli sauce
1 tablespoon honey
1 tablespoon lime juice

Method

Preheat oven to 220°C. Line 2 oven trays with non-stick baking paper.

Peel and devein prawns, leaving tails intact. Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Combine oils and add to pastry; mix with fingers until pastry is evenly coated with oil. Place 1 tablespoon of pastry on a board and gently stretch to form a 15cm long strip. Hold a prawn by the tail and dip into egg; place at one end of the strip and roll pastry around prawn. Place on prepared tray. Continue with remaining prawns. Bake 12 minutes or until lightly golden. Serve with honey chilli dipping sauce.

To make sauce: combine all ingredients.

Cook’s Tip: No fuss entrée for 6 or serve as a savoury with drinks. Potato wedges and a salad transform this dish into a main meal for 4.

Kataifi Scallops with Cauliflower Puree and Black Olive Gremolata

Ingredients

Serves 4-6 as an entree

12 large Japanese scallops (without roe)
6 thin slices of prosciutto, halved lengthways
250g Antoniou Kataifi pastry
1/2 cup plain flour
1 egg, lightly beaten
oil for deep frying

Cauliflower puree

1 tablespoon olive oil
1 leek, pale part only, split lengthways, washed and sliced
300g cauliflower florets (1/2 small cauliflower)
1 large potato (300g) peeled and diced
1 cup salt reduced chicken stock
1/4 cup crème fraiche
2 teaspoons Dijon mustard
white pepper

Black olive gremolata

20g pitted black olives, finely chopped
2 teaspoons finely grated lemon zest
1 tablespoon finely chopped parsley

Method

Wrap each scallop in a piece of prosciutto and place on a tray.

Line another tray with baking paper. Place about ½ cup of kataifi pastry onto a bench and form into a rectangle about 16cm x 8cm. Coat a prosciutto wrapped scallop in flour, then dip into egg. Drain off excess egg, then place on end of the pastry rectangle and roll up to enclose. Place on prepared tray. Repeat with remaining scallops. Refrigerate until required.

Make gremolata. Combine all gremolata ingredients and set aside.

Make cauliflower puree. Heat oil in a heavy based saucepan. Add leek and cook over a low heat for 8 minutes or until soft, stirring occasionally; do not brown. Add cauliflower, potato and stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are very tender. Drain and return to saucepan. Add crème fraiche and mustard, season with pepper and puree using a stick blender. Cover and keep warm.

Heat oil. Place a kataifi scallop on a slotted spoon. Half submurge into hot oil for 10 seconds, then completely sumerge in oil. Repeat with remaining scallops. Do not crowd the pan – it is best to cook the scallops in 2 or 3 batches. The scallops will take about 2 minutes to cook. The pastry should be lightly golden brown. Drain on kitchen paper.

Serve kataifi scallops on cauliflower puree and sprinkle with gremolata.

Persian Feta Kataifi Pastries with Beetroot Relish

Ingredients

serves 4

250g can Persian feta
200g Antoniou Kataifi Pastry
2 cups baby salad leaves
¼ cup chopped walnuts, toasted

Beetroot relish

300g fresh beetroot, peeled and coarsely grated
1 small green apple, peeled and coarsely grated
1 small red onion, finely chopped
1 cup red wine vinegar
1 cup brown sugar, firmly packed
1 cinnamon stick
3 whole cloves
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon ground allspice

Method

1. Make beetroot relish. Combine all relish ingredients in a medium saucepan. Stir until boiling. Gently boil 30 minutes or until very thick, stirring occasionally. Cool to room temperature.

2. Preheat oven to 200°C (fan forced). Line 2 oven trays with baking paper.

3. Drain feta, reserving ¼ cup oil. Place kataifi pastry in a large bowl and use your fingers to separate the strands until light and fluffy. Add the reserved oil and mix until coated.

4. Place a heaped tablespoon of kataifi on a bench and form into a rectangle about 3cm x 6cm. Repeat to form 5 more kataifi rectangles. Place a piece of feta (about 1 heaped teaspoonful) onto the end of each piece of kataifi. Clean and dry your hands, then roll each piece of kataifi to encase the feta. Place prepared tray. Repeat with remaining kataifi and feta. Bake 10 minutes or until golden.

5. Serve Persian feta kataifi pastries with beetroot relish, baby salad leaves and toasted walnuts.

Cook’s Tip: Beetroot relish will keep up to 3 weeks in the refrigerator. Bring to room temperature before serving. Leftover relish is delicious with cold meats such as ham or turkey or served with grilled lamb or pork. Unbaked Persian feta pastries can be stored in the refrigerator for up to 2 days.

Smoked Salmon on Kataifi

Ingredients

makes 35

150g Antoniou Kataifi pastry
1/4 cup olive oil
200g crème fraiche (or thick sour cream)
150g smoked salmon
30g salmon roe (optional)
chopped chives, to garnish

Method

Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.

Place pastry in a large bowl and loosen until strands are separated, light and fluffy. Drizzle with olive oil. Mix pastry with fingers until evenly coated with oil.

Place 1 tablespoon pastry on prepared tray and form into a 5 cm flat disc, using your palm to flatten. Continue with remaining pastry. Bake 15 minutes or until lightly golden. Allow to cool.

Top with crème fraiche, smoked salmon and roe. Garnish with chives.

Cook’s Tip: Serve this easy to prepare, elegant savoury with Champagne or cocktails. Kataifi bases can be prepared a day ahead and stored in an airtight container.

Fig and Orange Kataifi Flan

Ingredients

serves 4

100g Antoniou Kataifi pastry
50g butter, melted
1/3 cup honey
2 tablespoons flaked almonds, toasted
150g mascarpone
1/4 cup pure icing sugar, sifted
1 tablespoon orange juice
2 teaspoons finely grated orange zest
6 medium fresh figs, quartered

Method

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until pastry is evenly coated. Place on prepared tray and form into a 20cm disc. Flatten pastry with your palm, leaving edges slightly raised. Bake for 20 minutes or until lightly golden. Allow to cool. Place on serving plate. Drizzle with 2 tablespoons honey and scatter with almonds.

Place mascarpone, icing sugar, orange juice and zest in a medium size bowl and mix with a spoon until combined. Spoon onto base of flan, then gently spread to leave a 1cm border. Top with figs and drizzle with remaining honey.

Cook’s Tip: Honey soaked Kataifi pastry makes an easy to prepare flan base. Pastry disc can be prepared a day ahead and stored in an airtight container. If you prefer, replace figs with apricots or peach slices.

Breakfast Kataifi Pastries with Spiced Fruit Compote

Ingredients

serves 6

150g fresh ricotta cheese
200g cream cheese, softened
1 egg yolk
1/4 cup sifted pure icing sugar, plus extra for dusting
1 vanilla bean, split and seeds scraped out
150g Antoniou Kataifi pastry
30g butter, melted

Fruit compote

400g mixed dried fruits (apricots, pears, apple, prunes)
1&1/4 cups caster sugar
3/4 cup fresh orange juice
1/2 cup water
3 wide strips of orange rind
1 cinnamon stick
3 whole cloves
2 whole star anise
3 cardamom pods

Method

Make fruit compote. Place dried fruit in a heatproof bowl. Cover with boiling water and set aside for 20 minutes, then drain and place back in bowl. Place sugar, orange juice and water and in a medium saucepan. Stir over a moderate heat until sugar dissolves. Add orange rind, cinnamon stick, cloves, star anise and cardamon pods. Gently boil for 10 minutes. Pour syrup over fruit. Set aside until cool, stirring occasionally.

Place ricotta, cream cheese, egg yolk , icing sugar and vanilla seeds in a bowl. Beat with an electric mixer just until creamy (do not overbeat). Cover and refrigerate.

Line 2 oven trays with baking paper. Place kataifi in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until kataifi is evenly coated. Place one-sixth of the buttered kataifi on a benchtop and spread out to a 15cm diameter circle. Pile one-sixth of the ricotta filling in the centre of the kataifi circle. Bring edges of pastry circle up and over the filling, so it is completely enclosed. Use an egg lifter to transfer to a prepared tray. Repeat with remaining kataifi and filling. Refrigerate for at least 1 hour.

Preheat oven to 200C. Bake pastries for 15 minutes or until golden, swapping trays halfway through cooking time. Place on serving plates and drizzle each pastry with some of the fruit syrup from the compote, then dust with icing sugar. Serve with spiced fruit compote.

Cook’s Tip: Compote can be prepared several days in advance. Pastries can be made up to step 4 up to a day advance and stored in the refrigerator.

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

Banana and Pecan Bon Bons

Ingredients

Makes 8 bon bons

2 bananas (approx 200g each)
2 tablespoons caster sugar
1/2 teaspoon cinnamon
1/3 cup pecan nuts
8 sheets thawed Antoniou wholemeal fillo pastry
100g butter

Caramel sauce
2/3 cup pouring cream
1/2 cup firmly packed brown sugar
40g butter, chopped
1 teaspoon vanilla extract

Method

1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper.

2. Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and 

all the pecans in the bowl of a food processor and process until the consistency of raw sugar. Peel bananas and cut 

each in half crosswise, then in half lengthwise.

3. Lay 1 pastry sheet on a bench top (cover remaining pastry with a tea towel). Brush pastry sheet with butter, then 

fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of 

the pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly 

twist edges. Place on prepared tray. 

4. Repeat with remaining fillo. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar. 

Bake 12-15 minutes or until lightly browned. Stand 10 minutes before serving.

5. Meanwhile, make caramel sauce: place all ingredients together in a medium saucepan. Stir over a low heat until 

sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving 

(sauce will thicken slightly on standing).

Pistachio Ice-cream Cake

Ingredients

serves 6

500ml quality vanilla ice cream
100g shelled unsalted pistachio nuts, crushed
100g Antoniou Kataifi pastry
50g butter, melted
2 tablespoons honey
extra honey, to serve
nectarine or peach slices, to serve

Method

Grease and line base and sides of an 18cm springform pan. Place ice cream in a large bowl and let stand at room temperature until softened. Add crushed pistachio nuts and mix to combine. Place in prepared pan; cover and freeze overnight.

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until pastry is evenly coated. Place half of the pastry on a prepared tray and form into an 18cm disc, using your palm to flatten. Repeat with remaining pastry. Bake 15 minutes or until lightly golden. Allow to cool. Use an egg lifter to help invert one disc onto a serving plate. Drizzle with honey.

Remove sides of springform pan, then use the egg lifter to help lift ice cream and place on top of disc. Place other disc on top of ice cream. Serve immediately, drizzled with extra honey and accompanied by fruit slices.

Cook’s Tip: Easily made the day before. It takes only a few minutes to assemble. Pastry discs can also be made a day ahead and stored in an airtight container. Slice fruit just before serving to prevent discolouring.

Tropical Fruits with Malibu Cream

Ingredients

serves 6

3 sheets Antoniou Fillo pastry
30g butter, melted
75g honey roasted macadamia nuts, crushed
300ml thickened cream
1/4 cup pure icing sugar, sifted
2 tablespoons Malibu liqueur
1 medium mango, pureed chopped tropical fruits, to serve

Method

Preheat oven to 180ºC. Line an oven tray with baking paper. Cut stacked fillo pastry sheets in half. Place a sheet of fillo on lined tray, brush with butter; sprinkle with a heaped tablespoon of crushed nuts and top with another sheet of fillo. Continue layering remaining fillo, butter and nuts.

Bake 15 minutes or until golden brown. Allow to cool, then break into pieces.

Combine cream, icing sugar and Malibu; beat until thick. Lightly swirl in mango puree. Divide between 6 bowls. Serve with tropical fruits and pieces of nut flavoured fillo.