How to Work with Filo Pastry
Many beginning chefs are intimidated by working with filo pastry. It is very delicate and breaks easily, but if you are planning a party that involves recipes using filo pastry, the tips in this article will help you be a filo expert! Does this Spark an idea?
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Things You'll Need
- 1 package filo pastry
- 1 dampened kitchen towel
- 2 (2-foot) long segment of parchment paper
- 1 stick of butter, melted
- 1 pastry brush
Instructions
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1
Thaw filo overnight in the refrigerator. There are no shortcuts to this process. If you let this thaw in the microwave or on the counter, the filo may turn to mush.
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2
Melt butter in microwave or in a saucepan. Pour butter into a small bowl and set aside.
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3
Lay parchment on countertop. Unroll the filo very gently and lay flat onto the parchment paper.
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4
Lay another parchment piece over top of the exposed filo.
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5
Place damp kitchen towel on top of the parchment paper. This will prevent the filo from drying out while you are working with it.
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6
Take one sheet out of the parchment paper stack. Lay filo sheet onto your countertop.
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7
Brush the filo sheet with a thin layer of melted butter. The first sheet may have some tears or rips in it. You can toss those away and start with a fresh sheet.
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8
As you paint the butter onto the filo sheet, be sure to re-cover the unused filo sheets.
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9
Pull another filo sheet and lay it on top of the first filo sheet. Butter this new filo sheet with a thin layer of butter.
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10
Repeat again with one more filo sheet. At this point, once you have three to four buttered filo sheets stack together, you can either slice the sheets together to stuff with the stuffing of your choice, or line an oven-proof bowl to create a baked filo cup.
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11
Wrap the unused filo sheets in plastic wrap and put back into the freezer or refrigerator for use on another project.
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