Frozen Fillo Pastry - Antoniou

375 grams

Fillo pastry is an uncooked wheat flour-based pastry. Nothing compares to the light-as-air crispiness of traditional Fillo Pastry - the art of creating paper-thin, deliciously flaky ready to bake Fillo.

The word Fillo is Greek for ‘leaf’, though it also has origins in the Middle East and other parts of Southern Europe.

Unlike puff pastry, which relies on fat content to ‘layer’ when it is cooked, Fillo Pastry is traditionally made without any shortening or fat – making it a healthy and delicious alternative. Depending on your recipe, you can choose what type and amount of butter or oil are used – to achieve the layering effect by using a number of sheets.

Delivery:

Delivered frozen in pastry sheets.

Defrosting:

Allow Fillo to thaw completely to room temperature in its packaging, before using - for a minimum of 4 hours.

How to Prepare Filo Pastry:

After thawing, have all other ingredients for your pastry dessert or dishes prepared before you take your Fillo Pastry out of the plastic bag and begin working with it. You can also make filo pastry cups as a base.

Recipe Suggestion:

Fruit Mince Fillo Pies
*recipe from antonioufillo.com.au

Makes 18

Ingredients

2 Granny Smith apples, peeled, cored and grated coarsely
120 g sultanas
120 g raisins
100 g currants
100 g mixed peel
2 tsp mixed spice
1/4 tsp ground ginger
1/4 tsp ground cloves
125 ml brandy
zest and juice of 1 orange
zest and juice of 1 lemon
100 g brown sugar
50 g butter grated
9 sheets of Antoniou Fillo Pastry
100 g butter, extra, melted

Directions

For this Fillo Pastry recipe, take your Fillo Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.

Preparing Fruit Mince
Combine the apples, dried fruit, spices, brandy, zest and juice in a medium sized saucepan over a medium heat. Allow the mixture to come to a boil, reduce the temperature to low and cook for 10-15 mins until the liquid has evaporated. Set aside to cool completely before using.

Stir the brown sugar and grated butter through the cooled fruit mixture and combine well. Have your Fillo sheets ready and get ready to construct the pies.

Preparing Fillo Pastry
Place one sheet of Fillo on a clean bench with the longer edge facing you and cut in half. Brush each half with melted butter and fold in half again. Drizzle extra butter and place in muffin tin hole. Fold the excess Fillo from the sides into the muffin tin to form a sturdy, thick pie shell.

Fill each pie shell with 2 tablespoons of the fruit mixture. Repeat for the remaining muffin tin holes.

Bake in a preheated 180 deg C oven for 20-25 mins until golden brown. Allow to cool in muffin tin for 10 mins before removing and serving warm.

For an extra festive finished product, dust with icing sugar (optional).

Fruit Mince Fillo Pies Recipe

Wheat flour (wheat flour, thiamine, and folic acid), water, maize starch, salt, canola oil, anticaking agent (341), preservative (potassium sorbate 202).

Allergen advice: contains gluten