Coconut & Strawberry Filo Tarts

6
Servings
15m
Prep Time
12-15m
Cook Time
27m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (262.5 g)
  • Calories 1312
  • Total Fat - 92.3 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 17.9 mg
  • Sodium - 522 mg
  • Total Carbohydrate - 106.9 g
  • Dietary Fiber - 5.4 g
  • Sugars - 12.3 g
  • Protein - 16.1 g
  • Calcium - 28.3 mg
  • Iron - 5.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Line a large baking tray with non-stick baking paper.

Step 3

Place the coconut, honey and vanilla in a small bowl and mix to combine.

Step 4

Brush each sheet of pastry with butter and layer in a stack and then cut the stack into 6 equal rectangles.

Step 5

Divide the coconut mixture between the pastry rectangles, spreading to leave a 1cm border and then top each tart with strawberry slices, overlapping them slightly.

Step 6

Fold the edges of the pastry in and brush with butter and sprinkle with the Demerara sugar and place on the tray and bake for 12 minutes or until golden and the pastry is crisp.

Step 7

Allow to cool slightly on the tray and dust the tarts with icing sugar to serve.

Tips & Variations


No special items needed.

Related