How to make Fillo Pastry cake layers
Watch this video to learn how to make Fillo Pastry cake layers
Lay one sheet of Filo Pastry on a clean bench with the short side facing you. Brush with melted butter. Sprinkle some rapadura sugar liberally over the Pastry.
Repeat this step with 3 more sheets of Filo Pastry to create a neat stack, brushing with butter and sprinkling with sugar between each layer.
Place a final sheet of Filo Pastry on top of the stack (but do not butter it).
Place an 18cm round cake tin base or plate onto the Fillo Pastry and use it as a template to cut two round circles.
Ensure you use a sharp knife so that you can cut all the way through the Fillo Pastry stack.
Cut the surrounding Fillo Pastry into rough triangular or rectangular shapes, these will be used to create Pastry shards.
Brush the top of the cut Fillo Pastry gently with butter, sprinkle with rapadura sugar and transfer the round cut outs and shards to large baking trays.
Place in the pre-heated oven (200 degrees Celsius) and cook for 10 minutes. The Pastry should be a dark golden colour when it is ready.
Repeat this process with the remaining sheets of Fillo Pastry to create 4 more round shapes and lots of shards.
Allow the circles and shards to cool completely before placing between layers of cake.
