Dessert · Season 18

Filo Cigars

Name: Filo Cigars
Yield: 8
Ingredients: 200g plain flour; 1/8 tsp salt; 2 tbsp olive oil; 100g warm water; 1 tsp vinegar; 1L vegetable oil, for deep frying; 400ml coconut milk; 60g egg yolk; 70g sugar; 30g corn flour; 2 pandan leaves, thinly sliced; 20ml coconut milk; 100ml thickened cream; 1 tsp vanilla paste; 300g Coconut & Pandan Crème Pâtissière; 30g butter, softened; 1 cup water; 1 cup caster sugar; 20g fresh ginger, sliced; 3 pandan leaves; ½ cup shredded coconut, toasted

Petro Papathomas

Contestant · 30 Jun 2026

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Serves

Components

Ingredients

Season

Ingredients

Filo Pastry

200gplain flour

1/8 tspsalt

2 tbspolive oil

100gwarm water

1 tspvinegar

1Lvegetable oil, for deep frying

Coconut & Pandan Crème Pâtissière

400mlcoconut milk

60gegg yolk

70gsugar

30gcorn flour

Coconut & Pandan Crème Diplomat

2pandan leaves, thinly sliced

20mlcoconut milk

100mlthickened cream

1 tspvanilla paste

300gCoconut & Pandan Crème Pâtissière

30gbutter, softened

Pandan & Ginger Syrup

1 cupwater

1 cupcaster sugar

20gfresh ginger, sliced

3pandan leaves

Garnish

½ cupshredded coconut, toasted

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PandanCoconutFilo PastryGingerDessert

Recipe by Petro Papathomas, Season 18. Originally published by Network 10 on 30 Jun 2026.

Original on 10 Play ↗