Filo Pastry Recipes

Miss_Cinnabon

Hubby has found some forgotton about filo pastry in the freezer:o and wants to make a pudding with it, have tried searching for some recipes but couldnt find any

he has also taken out some rhubarb, not sure what i can do with it really, normally use shortcrust for puddings

any ideas?

Owain_Moneysaver

You can probably use it for much the same things as shortcrust just in smaller versions, eg individual tarts and pies.

This site has 264 filo desserts

Ginger_Snap

Nigella does a lovely one with nectarines sliced onto a rectangle of filo pastry brushed with apricot jam, leaving a border around the edge with no filling so that this part rises and holds everything in. Then blueberries and sugar are added before it is baked in the oven. Very yummy indeed.

falady

I've seen Jamie Oliver (Think it was him) doing a fruit pie type thing with scrunched up sheets of filo pastry on the top instead of shortcrust. He brushed the sheets with lots of melted butter, scrunched them on top of the fruit and then put more melted butter on.

You could also make sweet samosas, so long as the rhubarb wasn't too sloppy.


HTH

Ali x

Pink.

Hi princess pixiedust,

As your thread has dropped down the board I've added it to the main thread on using up filo pastry which may give you some more ideas.

Pink

booter

I found some reduced Filo (bargain at 30p) in the supermarket a couple of months ago. It's been in the freezer since, but I'm planning an attempt at baklava.:) However, I struggle with puff pastry that I've frozen (from fresh) - it always comes out of the freezer a bit soggy:o and I'm dreading the same happening with the filo. I'm also not the most light-handed, and I don't want to end up with a complete mush or holey sheets, so has anyone got any tried and tested hints and tips on how to handle the filo, and how to get rid of the sogginess (if it turns out to be soggy!) All answers gratefully received (before I make a complete hash of it!):)

heavenleigh

Filo pastry in my experience seems to come out better from the freezer than short and puffed (oh my) i have a school friend who now lives in greece and sent me immaculate instructions for baclava for my daughters greek day at school..will hunt out the email for the recipe and will post it, will probably be in the morning though xxxx

booter

Thanks heavenleigh, that'd be great! It's just when I normally defrost pastry it's so sticky, I have to cover the worktop with loads of flour, and I don't think that's the idea with filo!

AlwaysHappy

I have some filo pastry in my fridge, seemed like a good idea when I added it to my basket but now I don't know what to do with it, and it cant be frozen. Any suggestions don't mind if its sweet or savoury. Many thanks!!

Chris25

I usually scrunch it up & top either savoury or sweet filling with it instead of shortcrust or puff.

But you can also make little parcels (think dim-sum) that can either be spritzed with frylight & cooked in the oven or deep fried. Things like stewed fruits (keep them more on the dry side), mincemeat, mashed dates with chopped nuts added work well.

For savoury you could try chopped meats with a little sauce & they can be cooked the same way. Duck & hoisin or chicken & sweetcorn or even cottage cheese & spring onion?

Once opened to use, you need to keep it moist - paint with melted butter when rolling or scrunching & immediately cover well any unused pastry.