Mini Fillo Apple Pies

Ingredients

makes 6 pies

4 granny smith apples, peeled, cored and chopped into 1 cm cubes

25 g butter

1/3 cup brown sugar

2 tbsp maple syrup

1 tsp ground cinnamon

1 tsp vanilla paste

1 tbsp corn flour or arrowroot powder

150 g butter, melted

12 sheets Antoniou Fillo Pastry

flaked almonds and brown sugar to garnish 

Method

In a medium saucepan, combine the apples, butter, sugar, maple syrup, cinnamon, vanilla, and corn flour.  

Allow the mixture to cook for 5 mins on a medium heat until the apples have softened and the mixture has thickened. Set aside and allow to cool completely.

To make the pies, take one sheet of fillo and place on a clean bench, the longer edge facing you.  

Brush with melted butter and repeat with one more piece of fillo stacked on top. Brush the second piece of fillo with butter as well.

Place your fingertips in the centre of the fillo and pinch it softly (see image above).  Use your other hand, twist the edges around your fingers in a circular motion to create a cup for the apple pie filling (this motion will create a rose effect on the top of the pie).

Place 2 tablespoons of the apple pie mixture into the “cup”, then fold the edges of the fillo back over the mixture to cover. Turn the pie upside down and place in a well buttered muffin tin to reveal the twirled top.  

Brush liberally with butter and garnish with a little brown sugar and a few flaked almonds.   Repeat with the remaining fillo and pie mixture until you have 6 pies.

Cook in a pre heated 180 deg C oven for 20-22 mins until golden brown.  Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Eton Mess

Ingredients

375g Kataifi Pastry

100g Butter, melted

Whipped cream

Macerated strawberries

250g strawberries, hulled & halved

1-2 tbsp caster sugar

Juice of half a lemon or lime

Method

Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet).  Loosen the kataifi strands with your fingers to separate. 

Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.

Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.

Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.

Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated.  Cover and place in the fridge for a minimum of 30mins.  The longer you leave the strawberries to soak, the softer and more of a liquid they become. 

To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb.  Repeat until the glass is full.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Fruit Cups

Ingredients

Makes 5 cups

375 g packet Antoniou Kataifi pastry

150 g butter, melted

Fresh fruit, roughly chopped

3 cups yoghurt, cream or ice cream

Garnish options

Melted dark chocolate

Grated chocolate

Nuts

Lime zest

Biscuit, crumbled

Method

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

Pour the melted butter through the kataifi and mix with your hands until well combined.

Using a 7cm cookie cutter as your mould, place 25 grams of the kataifi in the mould and press down to form a disc.*

Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Prepare your fruit cups by placing a kataifi disc on the bottom of the glass. Add cream or yoghurt, followed by fruit & garnish. Repeat this method until the cup is full (approx. 3 discs). 

*Note: Measure your serving glasses to ensure you use the right size cookie cutter for a perfect fit.

Recipe, styling and photography by Souvlaki for the Soul

Sesame Fillo Scrolls

Ingredients

For the syrup

175 g caster sugar

250 ml water

1/2 lemon - zest and juice

For the filling

250 g toasted sesame seeds

100 g ground walnuts

100 g breadcrumbs

75 g brown sugar

200 ml tahini

1 tsp sesame oil

1 tsp ground cinnamon

1/2 tsp ground cloves

15 sheets Antoniou Fillo Pastry

200 g melted dairy-free margarine

Method

Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens. Set aside and allow to cool.

Preheat your oven to 170 deg C.

In a large bowl combine the ingredients for the filling, ensuring it is mixed well and the mixture resembles a grainy “sand like” texture.

Take one sheet of fillo and lay it on the bench with the longer edge facing you. Drizzle with the melted margarine and with a good handful of the sesame mixture, sprinkle it over the fillo ensuring it is distributed evenly.

Repeat with three more layers of fillo, the sesame mixture and then finish with a fourth sheet of fillo.

With the longer edge still facing you, roll the layered sheets away from you to carefully form a long roll.

Use a sharp knife and cut the roll into 3 cm pieces (you should get approx. 15 pieces form each roll). Arrange the cut pieces into a 28 cm baking dish ensuring they are packed tightly. Repeat with the remaining fillo and sesame mixture to make 3 more rolls.

Bake in the oven for 45 mins until golden brown. Remove from the oven, pour the cooled syrup over the pie immediately and allow to cool.

Serve with coffee.

Recipe, styling and photography by Souvlaki for the Soul

Chocolate Kataifi Jam Sandwiches

Ingredients

375g Antoniou Kataifi pastry

100g butter melted

250g raspberry jam

800g dark chocolate melts

1 tbsp vegetable oil

Method

Preheat your oven to 200oC and line a large tray with baking paper.

Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your guide place 20 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 18 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Melt the chocolate in the microwave until completely smooth and add the vegetable oil. Stir well and set aside.

To make the sandwiches, add a heaped tablespoon of raspberry jam to one disc and spread evenly. Top with another disc and dip in the melted chocolate ensuring it is evenly covered. Place on a tray lined with baking paper and repeat with the remainder of the ingredients until you have 9 sandwiches.

Serve topped with fresh raspberries.

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

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)

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).