How to make Fillo Pastry flowers

1. Lay the stack of Filo Pastry sheets on a clean bench.

2. Use a 9cm round cookie cutter or other round disc as a template to cut round Pastry shapes.

3. Cut around the cookie cutter with a sharp knife all the way through the Fillo Pastry stack.

4. Alternatively, use the cookie cutter to make an imprint of the round shape on the Pastry and then use the point of a sharp knife to cut the circles out.

5. Place a clean tea towel over the circles while you make the flowers to ensure the Filo Pastry doesn’t dry out.

6. Take three round Pastry circles into your hand, laying them one on top of the other. Using your fingers, pinch the back centre of the Pastry so that all the layers have gathered together.

7. Press firmly to create a flower. Place the flower in a mini sized cupcake tin. Repeat with remaining Filo Pastry.

8. Bake in the oven for 10 minutes or until golden brown.

9. Allow the flowers to cool completely in the tin before removing them.

10. Store in an airtight container in a cool dry place until you are ready to use them (these can be made up to 3 days in advance).