Butterscotch Filo Parcels

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   Thaw the filo pastry sheets according to package instructions.

   Tip: Handle filo pastry gently to avoid wrinkles.

3. 3

   In a medium saucepan, combine the butter, granulated sugar, and light brown soft sugar. Place over medium heat and cook, stirring occasionally, until the sugar dissolves.

   Tip: Don't burn the sugar mixture!

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

   Tip: Stir constantly to prevent scorching.

5. 5

   Remove from heat and stir in the large eggs until well combined.

   Tip: Temper the eggs to prevent scrambling.

6. 6

   In a large bowl, whisk together the flour, salt, cinnamon, and nutmeg.

   Tip: Sift the dry ingredients to ensure even distribution.

7. 7

   Add the flour mixture to the saucepan and stir until just combined.

   Tip: Don't overmix!

8. 8

   Add the melted butter and stir until the mixture forms a smooth, thick paste.

   Tip: If too thick, add a little water.

9. 9

   Pour the butterscotch mixture into the center of each filo pastry sheet, leaving a 1-inch border around the edges.

   Tip: Use a piping bag or spoon to create a smooth filling.

10. 10

    Brush the edges of the pastry with a little water and fold the pastry over the filling to seal.

    Tip: Press the edges to seal and prevent filling from escaping.

11. 11

    Place the parcels on a baking sheet lined with parchment paper, seam-side down.

    Tip: Leave about 1 inch of space between each parcel.

12. 12

    Bake for 20-25 minutes, or until golden brown.

    Tip: Rotate the baking sheet halfway through baking to ensure even browning.

13. 13

    Remove from the oven and let cool for 5 minutes before serving.

    Tip: Serve warm, dust with powdered sugar if desired.