Rosewater Cheesecake with Pistachio Praline

Ingredients

serves 8

60 grams butter
150 grams Antoniou kataifi pastry
3 eggs
½ cup caster sugar
500 grams cream cheese, softened
3 tbsp rose water
1 tbsp pomegranate molasses
50 grams whole pistachios, shelled
1 cup caster sugar
¼ cup water
15 grams crushed pistachios

Method

Preheat your oven to 180 deg C and brush a 20cm spring form baking tin with a little butter.

Place the butter in a large pan over a medium heat and whilst that is melting, place the kataifi pastry in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.

Add the kataifi shreds to the melted butter and toss to combine for one minute. Press this mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.

Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes).

Add the cheese, rose water and pomegranate molasses and continue to beat until the mixture is smooth and creamy (about 2 minutes).

Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it’s cooked through).

Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.

Refrigerate cheesecake for few hours before serving with the pistachio praline.

To make the praline take 50 grams of the pistachios and lay on a baking sheet. Combine the sugar and water in a small saucepan. Stir over low heat until the sugar completely dissolves. Bring to the boil. Once the mixture has boiled and becomes golden, remove and set aside until the bubbles have subsided.

Pour the toffee over the pistachios and set aside for ten minutes to set. Break into pieces.

Decorate cheesecake with pistachio praline, cut figs and crushed pistachios.

Recipe, styling and photography by Souvlaki for the Soul

Provencal Summer Vegetable Pie

Ingredients

serves 6-8

4 capsicums, cleaned and cut into quarters
1 large eggplant, cut into 1 cm discs
3 large zucchini cut into even strips lengthways (4 strips for each zucchini)
3 large red onions, peeled and cut into thick, round slices slices
2 tomatoes cut into round slices
6 sheets of Antonious Thick Fillo pastry
olive oil
olive oil spray
3 tbsp good quality basil pesto

Method

Preheat your oven to 180 deg C.

Drizzle a little olive oil over the capsicum quarters and place in a baking tray and cook until roasted (approx 40 mins).

Whilst the capsicums are roasting, spray a little olive oil on each side of the eggplant slices and cook in a grill pan on a high heat. Cook on each side for 2 mins, plate them and set aside.

Repeat this procedure for both the zucchini and the onions. The zucchini will need approx.. 3 mins each side and the onions 2 mins. Be sure that the vegies do not over cook and become too soft.

Spray a non stick 20cm springform tin with a little olive oil and set aside.

Prepare the pastry by spraying each piece with olive oil and place one fillo sheet on top of another to form a star shape. Press into springform tin, allowing the excess fillo to hang on the sides.

Begin layering the pie by spreading one tablespoon of pesto on the base and then laying the roasted capsicum slices to fit neatly. Repeat with the eggplant slices and then spread one more tablespoon of pesto. Follow with the onions as your next layer, then the chargrilled zucchini finishing with the freshly, cut tomatoes on top. Add the final layer of pesto and proceed to fold in the overhanging fillo to form the pie.

Brush the top with a little extra olive oil and cook in the oven for 40 mins or until golden.

Allow to cool in the tin for 5 mins before removing and then let it rest for at least half an hour. Remove the base of the tin and serve warm with fresh salad.

This can be enjoyed at room temperature the next day also.

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.

Roast Vegetable and Feta Wraps

Ingredients

serves 4

350g peeled and seeded butternut pumpkin, cut into 2cm pieces
1 red capsicum, quartered, veins and seeds removed
olive oil spray
2 teaspoons olive oil
1 large onion, chopped
2 cloves garlic
2 teaspoons fresh thyme leaves
1 teaspoon sugar
ground black pepper
8 sheets Antoniou Fillo pastry
120g goats’ feta cheese, crumbled
1/3 cup coarsely chopped walnuts
1 teaspoon poppy seeds
salad leaves, to serve

Method

Preheat oven to 220° C. Line a roasting pan with baking paper.

Place pumpkin and capsicum in prepared pan and spray with olive oil spray. Roast 25 minutes or until soft.

Meanwhile, heat oil in a frypan over a medium heat. Add onion and cook for 8 minutes or until softened, stirring occasionally. Add garlic, thyme and sugar; stir for 1 minute longer. Place into a medium sized bowl. Season with pepper.

Cut capsicum into 2 cm pieces. Lightly crush pumpkin with a fork. Add capsicum and pumpkin to onion; mix lightly to combine. Set aside for 15 minutes to cool. Reduce oven temperature to 190°C.

Place fillo flat on a work surface. Keep covered with a lightly dampened tea towel to prevent fillo from drying out. Spray 1 sheet of pastry with oil. Top with another sheet of pastry; spray with oil, then fold in half, short edge to short edge. Spray with oil, then spoon 1⁄4 vegetable mixture along one long side of the pastry about 3cm from the edge and leaving a 3cm border on either side. Top vegetable mixture with 1⁄4 of the crumbled feta and 1⁄4 of the walnuts. Fold long edge over filling, then fold in side edges. Roll pastry to enclose filling. Place, seam side down, on a large oven tray lined with baking paper. Repeat with remaining fillo, vegetable mixture, feta and walnuts. Spray wraps with olive oil spray and sprinkle with poppy seeds. Bake 25 minutes or until pastry is golden and crisp.

Serve with salad leaves.

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.

Smoked Trout Tartlets

Ingredients

makes 12

olive oil spray
3 sheets Antoniou Fillo pastry
125g thinly sliced smoked trout
1/4 cup sour cream
3 teaspoons bottled horseradish
1 teaspoon lemon juice
1 tablespoon chopped fresh dill

To garnish
thinly sliced Lebanese cucumber
dill sprigs

Method

Preheat oven to 180 degC. Use olive oil spray to lightly grease a 12 – hole mini muffin pan.

Layer fillo sheets, spraying each with olive oil spray. Cut into 24 squares (each approx. 7cm square). Place one square on top of another, at an angle, to create a star. Repeat with remaining squares. Line a 12-hole mini muffin pan with the squares. Bake 8 minutes or until lightly golden. Cool.

Finely chop 50g of the trout and combine with sour cream, horseradish, lemon juice and dill.

Divide mixture between cups. Cut remaining trout into 12 pieces and place onto cups. Garnish with cucumber slices and dill sprigs.

Salmon Baked in Fillo Pastry

Ingredients

serves 2

8 sheets Antoniou Fillo pastry
2 Atlantic salmon fillets, skin and bones removed (about 750g)
2 tablespoons sun dried tomato pesto
75g butter
100g baby spinach leaves
1/2 teaspoon poppy seeds

Method

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

Halve the salmon fillets lengthwise to make 4 narrow fillets. Spread 2 teaspoons pesto over the top of each fillet. Set aside.

Place fillo sheets on a flat clean surface and cover with a lightly dampened tea towel. Lay one fillo sheet on a bench; brush with butter then top with another fillo sheet and brush with more butter.

Lay 1/4 of the spinach along one narrow end of the stack, leaving a 4cm border each side. Place a salmon fillet on top of the spinach. Fold sides of pastry over the salmon and brush edges with butter. Roll salmon and fillo up to form a parcel. Brush with butter. Place on prepared tray.

Repeat with remaining ingredients. Sprinkle fillo parcels with poppy seeds. Bake 25 minutes or until pastry is golden brown. Serve with vegetables or salad.

Salmon and Asparagus Quiche

Ingredients

serves 6

6 sheets Antoniou Fillo pastry
100g butter, melted
415g can red salmon, drained and flaked
1/2 cup thinly sliced shallots
1 cup grated cheddar cheese
3 eggs
1/2 cup cream
3/4 cup milk
1/4 teaspoon salt
1/2 teaspoon Tabasco Sauce
410g can asparagus spears, drained
rocket leaves, to serve

Method

Preheat oven to 190°C.

Grease a 25cm loose base quiche tin. Cut pastry pile in half to form two rectangular stacks 22cm x 28cm; cut each rectangle into 2 triangular stacks. Line quiche tin with pastry triangles, brushing butter between each sheet. Place pastry lined tin on an oven tray (to guard against leakage). Fit a piece of foil, shiny side down, into the tin, on top of the pastry. Add pastry weights or dried beans and bake 15 minutes. Remove foil and weights. Reduce oven temperature to 180°C.

Spread salmon, shallots and cheese over pastry base. Place eggs, cream, milk, salt and Tobasco Sauce in a bowl and whisk to combine. Pour into prepared tin. Top with asparagus. Bake for 40 minutes or until filling is firm and pastry is golden brown. Let stand 5 minutes before removing from tin. Serve garnished with rocket leaves.

Roast Tomato and Onion Tart

Ingredients

serves 4-6

3 tablespoons finely grated Parmesan cheese
2 tablespoons dried breadcrumbs
4 sheets Antoniou Fillo pastry
olive oil spray
2 teaspoons olive oil
2 onions, finely sliced
3 teaspoons crushed garlic
salt and black pepper, to taste
2 tablespoons sugar
350g ripe tomatoes, sliced
12 black olives
fresh basil leaves, to serve

Method

Preheat oven to 180°C.

Combine cheese and breadcrumbs. Cut pastry stack into two 22cm x 28cm rectangles. Layer pastry sheets on an oiled oven tray, spraying oil between each sheet and sprinkling 1 heaped tablespoon of cheese mixture between every second sheet. Spray top of tart with oil and fold edges over to form a1cm border. Spray border with oil.

Heat 2 teaspoons olive oil and fry onions over a moderate heat, stirring occasionally, until softened and lightly golden. Add garlic, salt, pepper and sugar. Cook, stirring for 2 minutes. Spread over pastry base. Top with sliced tomatoes and olives. Spray tart with oil.

Bake for 30 minutes or until pastry is golden brown. Serve hot or cold, scattered with basil leaves.

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.