I am guilty of some pretty serious gluttony.
I recently stumbled across the Sydney Food Diary and Sean's recipe for Filo Wrapped Mars Bar. Intrigued, I simply had to replicate the experiment in my own kitchen.
It turned out nicely: the Mars Bar melts just enough to go all gooey and soft. A very indulgent and cheeky little dessert.
I'm pretty keen to try other candy bars now, for instance a flat pastry base with slices of Fry's Turkish Delight in an open tart. Hmmm!
Filo Baked Mars Bar
Recipe by Sean. Makes 1.
Four sheets of thawed filo pastry
Vanilla dusting sugar
1. Preheat oven to 200'C.
2. First lay down one layer of filo and brush it with melted butter and dust with cinnamon. Layer all sheets on top of each other after brushing each with melted butter, honey and cinnamon.
3. Place the Mars bar at one end of the sheet and roll the filo into a parcel. Trim the ends to fit.
4. Brush the entire outside of the parcel with butter. Sprinkle with sesame seeds.
5. Bake until golden and crispy. Dust with vanilla dusting sugar and a touch of cinnamon.
1. Used maple syrup instead of honey.
2. Didn't dust with sugar or sesame seeds.
Tags: morsels and musings food blog food and drink australia recipes mars bar snack crispy dessert chocolate filo filo pastry