NutritionSortLoading...
Loading...

375g Antoniou Fillo Pastry

200g unsalted butter, melted

100g unsalted butter

160g fine semolina

100g caster sugar

1 ribbon of lemon rind

1 litre milk

1 teaspoon vanilla bean paste

1 egg

400g caster sugar (for syrup)

450ml water (for syrup)

1 ribbon of lemon rind (for syrup)

1 cinnamon stick (for syrup)

Icing sugar (to serve without syrup)

Ground cinnamon (to serve without syrup)

Select allAdd

1. Take the Filo Pastry out of the fridge to bring it up to room temperature in its packaging.

2. Preheat your oven to 180 degrees Celsius, fan forced. Brush a baking tray with butter.

3. Add the custard ingredients to a saucepan and place over medium to high heat. Whisk continuously until it reaches a thick consistency.

4. Remove the custard from the heat, add the whole egg, and whisk it into the custard quickly. Remove the lemon rind and set aside to cool.

5. Place a sheet of Fillo Pastry onto your work surface with the longer side facing you. Pinch the centre of the sheet and twist it clockwise three times to create a spiral.

6. Using an ice cream scoop (or spoon), add a heaped spoonful of custard to the centre of the spiral.

7. Brush the pastry carefully with butter and fold it over the custard, adding more butter each time you fold the pastry over to secure it.

8. Lift the parcel and place it seam side down onto your tray. Brush each parcel generously with the remaining butter.

9. Bake for 40 minutes or until golden and crispy all over.

10. If serving with syrup, combine the water, sugar, lemon rind, and cinnamon stick in a small pot. Boil for approximately 20 minutes, or until it has thickened slightly. Set aside to cool. Drizzle the syrup over the parcels before serving.

11. If not serving with syrup, allow the parcels to cool slightly then dust generously with icing sugar and ground cinnamon.

vid method