antonioufillopastry antonioufillopastry

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Antoniou Fillo Pastry  The Fillo & Kataifi pastry specialists since 1960. Proudly Australian made. Visit our website for recipes, handling tips & more.

The versatility of our kataifi pastry is proven day after day. How amazing is this Kataifi Cake with mascarpone and berries created by the talented team at @keposstreetkitchen Do yourselves a favour and pop in for a taste, we know we will be going for a visit. 🎂

@chefmattmoran has taken the hearty winter pie to new heights with his Chicken and Egg Pastia. It’s bursting with Moroccan spices, nuts, herbs and encased in crispy fillo pastry of course. Get the recipe in the May issue of @deliciousaus magazine. 📸 @nigelloughphoto

Today marks the beginning of Ramadan, a very special time of reflection and celebration in the Islamic calendar for many of our customers. It also means an abundance of beautiful pastries as far as the eye can see – baklava, bourma, kunafa, nammoora, znood…the list goes on. 😍 This classic Egyptian Konafa cake is an absolute beauty by the super talented @mattersofthebelly 📸

A very happy Mother’s Day to everyone celebrating. Today we’re sharing a special recipe from the mother of fillo pastry. Founder Marina Antoniou (Mum & Yiayia/Grandmother to us) makes a mean baklava, unforgettable in fact. Get the recipe via the temporary link in our bio. Enjoy!

Sweet or savoury? Spoil your mum this Mother’s Day with a bit of both! This fillo wrapped wheel of Brie with fig jam is an absolute winner in our eyes. 🧀😍 Temporary recipe link in our bio.

Lamb neck Kataifi sausage rolls with sesame mayo @sezarmelbourne YES PLEASE!!! 👏🏽

Fillo Fact #8 | The beautiful Australian flour that we use to produce our Fillo and Kataifi Pastry comes all the way from the Manildra Flour Mill, located in Central West NSW. @manildra deliver us their premium quality flour by road, to our doorstep, in their magnificent trucks.

Not a day goes by where we don’t see something new and exciting being done with our fillo pastry. Our customers & the foodie world continues to push boundaries with flavour combinations and techniques that never cease to amaze us. This Greek-Japanese fusion apple pie by @bakergirlofficial is a perfect example of that. Crunchy filo pastry filled with apple-miso filling, topped with black sesame seeds, and generously drizzled with sake-yuzu syrup. 🙌🏽😍 📸 @bakergirlofficial

DIY Kataifi Fruit Cups | Get your guests involved with creating their own versions of these delicious textured desserts. We like to set up a little buffet of fruits, yoghurt, ice cream, cream, nuts, crumbled biscuit, coconut and grated chocolate. Let your imagination run wild the flavour combinations. Enjoy!

A deliciously fresh kataifi dessert in the making. Stay tuned for the recipe later this week. Newsletter subscribers will see this recipe in their inbox tomorrow. 📧

Spring form pan Baklava | We’re loving this take on baklava by the very talented @chewtown She has cleverly used a spring form pan instead of a traditional rectangle tray. Just look at those gorgeous layers in all their crispy glory! 🙌🏽 📸 @chewtown

“As we entered the factory floor, with a haze of flour in the air, and a sea of scattered flour beneath our feet, we almost felt at one with the process.” We welcomed @sydneyfoodsisters to our factory last month and what a delight it was to meet Effi and Caterina. Effi and her family are long time customers of ours, so it was extra special to hear her take on the SFS visit to Antoniou HQ. Read the full (beautifully written) story via the temporary link in our profile. 📸 credit: @sydneyfoodsisters 👏🏽

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