Filo pastry

Filo pastry

Fillo/phyllo

By
From
Encyclopedia of Food and Cookery

A very light, thin and delicate pastry widely used in Middle Eastern cookery. Filo is available either fresh or frozen in 375 g packs from supermarkets, groceries, delicatessens and health food stores. You will find the pastry ready to use, separated into thin sheets. Despite its delicate texture, filo is one of the easiest pastries to cook with.

To use filo pastry: Filo dries very quickly and becomes brittle when exposed to the air. Spread a dry dish towel on your work surface, remove the filo sheets from their plastic pack and unfold onto the dish towel. Do not separate the sheets. Cover with another dry dish towel and cover that with a lightly dampened dish towel. Remove each sheet as you need it, making sure you keep the remainder covered. Brush each sheet lightly with melted butter (for sweet or savoury dishes) or oil (for savoury dishes) before using.

Filo pastries freeze well and are ideal for entertaining. They may be baked from the frozen state at the temperature given in the recipe, although they may need extra cooking time. A sprinkling of cold water on the top layer of the pastry will help make it crisp.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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