Ingredients
Makes 40 scrunchies
10 sheets Antoniou Fillo Pastry
150g walnuts (or other nuts)
2 teaspoon ground cinnamon
175g unsalted butter, melted
Honey, for drizzling
Ice cream, to serve
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Process the walnuts until they’re a fine consistency (or chop finely). Mix the walnuts and cinnamon together until well combined.
Place one sheet of Fillo Pastry onto your bench and brush with butter. Sprinkle a tablespoon of the nut mixture evenly over the sheet of pastry. Cut the pastry into four even pieces. Bring in opposite sides of each piece of pastry to form flat scrunchies. Transfer to a greased baking tray. Repeat with remaining nuts and pastry.
Bake for 15 minutes or until deep golden in colour. Remove from the oven and immediately drizzle with honey. Allow to cool completely. Serve with ice cream, as an option, or enjoy on their own.
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