Caramel Filo Parcels
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These caramel filo parcels are one of my favorite treats to make when I want something that feels fancy but doesn't require much fussing around. The whole thing comes together in under an hour, which makes them perfect for unexpected guests or when you're craving something special without the stress. I love using walnuts in the filling because they're packed with omega 3 fatty acids that are genuinely good for your heart. Plus, filo pastry is so affordable and easy to work with once you get the hang of it, making this an impressive dessert that won't break the bank. The combination of crispy pastry layers with gooey caramel and warm cinnamon is absolutely irresistible, and honestly, they taste like you spent all day in the kitchen.
Ella x
Ingredients
- 250flour
- 100cold butter
- 20filo pastry sheets
- 200 gbrown sugar
- 100 ggranulated sugar
- 120 mlwater
- 2 eggeggs
- 120 gwalnuts
- 1 gsalt
- ½ gcinnamon
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the brown sugar, granulated sugar, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Avoid boiling the sugar mixture.
- 3
Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: Stir occasionally to prevent burning.
- 4
Remove the saucepan from the heat and stir in the eggs until well combined.
- 5
In a separate pan, toast the walnuts over medium heat, stirring frequently, until fragrant and lightly browned.
Tip: Keep an eye on the walnuts to avoid burning.
- 6
In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 7
Gradually add the filo pastry sheets to the bowl, layering them and brushing each sheet with a little water before adding the next.
Tip: Make sure to brush each sheet lightly to prevent the pastry from becoming too soggy.
- 8
Once all the filo pastry is used, divide the dough into 8 equal pieces. Roll each piece into a thin circle.
- 9
Place a spoonful of the caramel mixture onto the center of each filo circle, leaving a 1-inch border around the edges.
Tip: Don't overfill the pastry, as it will puff up during baking.
- 10
Fold the edges of the pastry up over the filling, pressing gently to seal. Brush the tops of the pastries with a little water and sprinkle with cinnamon.
Tip: Use a gentle touch to avoid tearing the pastry.
- 11
Bake the pastries for 15-20 minutes, or until golden brown.
Tip: Keep an eye on the pastries after 10 minutes to avoid overbrowning.
- 12
Remove the pastries from the oven and let cool for 5 minutes before serving.
Tip: Serve warm, dust with powdered sugar if desired.
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