Filo Pastry
Extremely thin sheets of dough that become light and crispy when baked.
What it offers and why to use it
Extremely thin sheets of dough that become light and crispy when baked. Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
Extremely thin sheets of dough that become light and crispy when baked.
From shopping to cooking
Choose
Choose a well-sealed pack with a recent best-before date and contents that are dry, clean and free from insects, damp or rancid odours.
Store
Keep tightly closed in a cool, dry, dark cupboard. Once cooked or opened where applicable, refrigerate and use promptly.
Prepare
Measure accurately and prepare according to its texture: soak, boil, toast, bake or warm as appropriate before combining with sauces and vegetables.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, tomato, vegetables, pulses, herbs, spices and savoury sauces.
How to substitute it
Use a product with a similar texture and cooking behaviour, checking liquid requirements and cooking time before substituting.
Recipes with filo pastry
Potato pea samosas with coriander sauce
Vegetarian
Melting cheese croquettes in filo pastry
Medium Includes 4 h 30 min chilling
Beef cheek strudel with walnuts, apple and raisins
Medium Includes 2 h chilling
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