Brush the tray with oil all over the inside of the holes, then line each hole with a filo square. Brush sparingly with oil and repeat until you have three layers in each hole, finishing with a light brush of oil all over
Roll and fold an additional time (without adding any more fat). The rise is great for most things – sausage rolls, pies, tarts, with some good, visible lamination
I don’t know about you folks but I always get amazingly confused by trying to understand written recipe instructions about folding pastry or bread dough a particular way
Why not fry your onions in cumin andcorianderfor a more curry like vibe or spice up your life with a bit of chili powder or maybe even cayenne pepper if your brave
While I was assembling the top of my chicken filo pie the other day and wondering what else I could make with the rest of the pastry I had a flash of inspiration and just knew that prosciutto would layer perfectly with it, whenever I think of something completely new to make I have a quick google image to see if it’s been done before, and as an aside, this is what I got when I imaged googled filo pizza, lol
Sometimes I don’t want a thick pastry crust so this option gives the best of both worlds – you still have pastry, but you use far less of it and it’s not so heavy
place the dough in this ans cover with a damp tea towel and leave it to rest for two hours. I have been messing about with this recipe for a long time, trying different methods to getting the correct thinness as there is no way to roll it to a transparent thickness not unless you are a machine
Now this is my version where I have used Filo Pastry just to give the tarts a different texture, but if you want to go original just replace the readymade Filo Pastry with readymade Puff Pastry
Spray a lidded deep based oven proof pan with frylight and saute the onionswith some seasoning. Filo is light, much quicker to workwithand gives a great crispy crunch
To make these Caramel Apple Turnovers withFilo Pastry, cut the filo pastry into strips and fold the filo pastry into a triangle the same way you would fold a note or a flag
Apples with nice fat Rum soaked sultanas encased in crispy filo pastry is not only yummy but looks good andmore to the point it's nice and easy to make too
) I was pleased with how well it had baked despite being left overnight, the filo was beautifully golden, layered nicely and there was a good proportion of fruit
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