Ways To Cook With Filo Pastry
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Mimi Morley, HelloFresh
“Filo pastry is a crisp, paper-thin pastry that works well for both sweet and savoury dishes. It’s important to remember that it dries out fast, though, so keep any pastry you’re not using completely covered. My tip is to use cling film or a damp cloth to retain the moisture while you’re preparing other parts of the dish before you use your pastry. I always encourage people to get creative with this kind of pastry. As well as using melted butter, you can also use oil spray as a substitute to bind the filo sheets together and gently brush or spray each sheet generously to make it easy to shape. Give the outer layer a bit more attention to ensure that it cooks with crispness and a deep golden colour. You can also increase the stability of your dish by layering the pastry sheets for extra thickness.”
Cesar Fernandez, Miele GB
“The number one tip for working with filo pastry is to use it as quickly as possible. For the best results, use either melted butter or olive oil to brush the pastry, layering several sheets of pastry if you are making a pie. Filo is ideal if you want to make healthier samosas or spring rolls, as they don't need to be deep fried and can instead be oven baked. If you're making a strudel and want to keep the pastry as crisp as possible, make sure you combine the apples with a couple of tablespoons of breadcrumbs, which will soak up any excessive moisture. One of my favourite ways to use filo is to make a braised short rib parcel served with some grilled bavette steak, mushroom purée and braised carrots. It’s delicious at this time of year.”
Halit Deniz, Rüya
“When using filo pastry, you have to layer it up to add more crunch. So, my best tip is to keep the remaining pastry under a clean wet cloth while you’re layering. Practise if you are using a different brand to usual, as it really can make a difference. Filo pastry is super fun to cook with, as you can get so creative with the fillings – I like to opt for a cheese mix or a meat base, but it works just as well with a variety of vegetables.”
Inspired? Here Are Four Recipes To Try…
Blackberry, Brie & Thyme Filo Miniature Tarts
Pineapple & Chilli Tart Tatin
Apricot Greek Milk Pie
Pea, Asparagus & Artichoke Tart
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