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).
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
- - 97% Fat-Free
- - Low Cholesterol
- - Ideal for Vegans
- - All Natural
- - No preservatives
- - No additives
| Average Nutritional Values (Fillo dough) | Per 100 g |
| Calories | 299 | * |
| Total Fat | 6 g | 8% |
| Saturated Fat | 1.5 g | 8% |
| Cholesterol | 0 mg | 0% |
| Total Carbohydrates | 53 g | 19% |
| Dietary Fiber | 1.9 g | 7% |
| Sugars | 0.2 g | |
| Protein | 7.1 g | 14% |
| Sodium | 483 mg | 21% |
| Iron | 18% |
| Calcium | 1% |
| Potassium | 2% |
*Percent values are based on a 2000-calorie diet.
Storage:
Store below -18°C.
Any leftover Fillo Pastry should be rolled up and sealed tightly back in its plastic bag, in the fridge.
Shelf life:
Best Before Date – 12 months from date of manufacture
