Ingredients
Makes 8 mini galettes
16 sheets Antoniou Fillo Pastry
500g strawberries, sliced
250g cream cheese, at room temperature
1/2 cup icing sugar, sifted
1 tsp vanilla bean paste
1 egg, yolk and white separated
100g unsalted butter, melted and clarified
3 teaspoons raw sugar
Thyme, optional
Icing sugar, for dusting
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.
Mix the cream cheese with a spatula until smooth. Add the icing sugar, vanilla bean and egg yolk and mix together until well combined. Refrigerate.
Lay one sheet of Fillo Pastry on your bench, brush with melted butter. Lay another sheet on top and brush with butter. Cut the sheet into 4 even pieces. To form the galette base, place one small rectangular piece in front of you, place another one on top crossways, then the other two diagonally, to form a circular shape.
Spread one eighth of the cream cheese mixture in the centre of the pastry. Add the strawberries over the cream cheese. Fold in the pastry edges, along the outside of the strawberries. Whisk the egg white lightly and brush the pastry edge with it. Sprinkle with raw sugar.
Transfer to a lined baking tray. Repeat with remaining pastry, strawberries and cheesecake filling. Bake for 25 minutes or until golden. Dust with icing sugar. Sprinkle with fresh thyme.
Watch how to make these Mini Strawberry Cheesecake Fillo Galettes