Recipes

Recipe created by @letsmakestuff_au

Step 1

Bring your Fillo pastry to room temperature prior to making this recipe and brush a Rose Gold Mini Pizza Pan 17.5cm with melted butter. In a small bowl combine the almonds, walnuts and cinnamon and set aside.

Step 2

Unroll your Fillo pastry and lay a dry clean tea towel over the pastry to keep it from drying out. Brush one sheet of pastry with butter and fold it in half lengthways then place it in your Mini Pizza Pan, repeat with another sheet, ensuring you cover the base and sides of the pan. Fold over, overlap and set aside.

Step 3

Brush another sheet of Fillo pastry with butter and fold it in half lengthways. Spread a tablespoon of the nut mixture along one edge and fold over a couple of times to enclose and then using your fingers, fold the rest of the pastry up into a concertina design. Coil the pastry into a loose spiral and place it in the centre of the pastry-lined Pizza Pan. Repeat with remaining pastry rolling it around the centre spiral as you go, until the pan is full. Ensure the spiral is loose to allow room for the custard filling.

Step 4

In a bowl whisk together the cream, sugar and honey until well combined. Add the eggs and vanilla bean paste and whisk well. Slowly pour the custard over the pastry ensuring it gets into all the pockets. Sprinkle any remaining nut mixture over the top of the custard.

Step 5

Cover with alfoil and cook in an air fryer at 180°C for 15 mins then remove the alfoil and cook for a further 3-4 minutes until the pastry is golden. Remove from air fryer, drizzle with a little extra honey, dust with icing sugar and serve warm.