| It is very easy to make, using Greek filo pastry from the supermarket and whatever apples you can find. |
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| My other half gave top marks to her hot smoked haddock tartlet, made with light filo pastry and served up with asparagus and a poached egg. |
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| Lay 3 sheets of filo pastry flat on a tea towel, brushing between each sheet with melted butter. |
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| A favorite kind of sweet is layers of a thin pastry called filo, filled with nuts or creams, similar to baklava. |
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| Make sure that your work surface is perfectly dry or else the filo will stick and turn into mush. |
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| Salmon baked in tarragon and cray fish tails with basil in filo pastry do not sit on the stomach in the same way as most festive fare. |
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| Place three or four layers of filo pastry in an oven proof tray, brush them with unsalted butter. |
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| Line a tart tin with 3-4 sheets of filo pastry, well brushed with melted butter. |
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| The signature dish consists of filo pastry stuffed with haggis sitting on a sweet plum sauce. |
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| These light and crisp bite-sized parcels of mozzarella and pesto can be made with Chinese spring-roll pastry or filo. |
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| Baklava, that sweet, messy pastry made of filo dough, nuts and honey is a treat in both countries. |
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| Some are made with extremely thin layers of filo pastry and have different shapes. |
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| The flaky filo crust gave way to sloppy mouthfuls of meat and dark gravy beneath. |
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| Lightly brush the sheet of filo dough with olive oil, then sprinkle with roughly a tablespoon of breadcrumbs. |
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| Crisp filo pastry stogged full of deliciously sweet figs, encased in a lovely almond batter. |
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| To serve as filo parcels, cut a sheet of filo in half lengthways and brush one half with butter. |
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| Take three squares of the filo pastry and place the first one down on a surface, then brush with clarified butter. |
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| If good shortcrust had been used instead of filo, the same ingredients could have shone. |
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| Different pastries perform different functions, but whether it is puff, shortcrust or filo, first impressions count. |
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| Cover the filo pastry in the tin with half of the poppy seed filling and pour cream topping and fatty topping over it. |
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| Coat all the filo pastry dough with liquid fat before working, and stretch into a large circle. |
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| Spread half of the cream cheese filling over the second layer of filo pastry and pour on a small quantity of the toppings. |
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| Unless you're a pastry demon with the patience of a saint, I'd recommend using ready-made filo. |
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| In other words, exactly what you expect of filo pastry parcels. |
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| The duck livers with orange sauce were tender and tasty and the crispy whirl of filo pastry, melting goat's cheese and caramelised onion was memorable. |
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| The beet, apple and Oka salad was served in a light, flaky filo cup. |
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| Both were excellent, although they did made me work for mine, with the prawns coming unpeeled on top of the filo pastry basket the dish was served in. |
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| St Augustine's pupils won with a cheesy mushroom filo tartlet, wok tossed lime and chilli chicken on ginger and garlic noodles and a passion fruit and strawberry trifle. |
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| Cut a slice of cheese and one of bacon into squares of 4 cm and put them alternatively on two filo pastry sheets. |
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| Lay out sheets of filo pastry and brush lightly with some melted butter. |
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| Among the dessert offerings were such treats as lemon posset with whipped cream and shortbread fingers, and summer pudding with whipped cream in a filo pastry basket. |
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| The other layers of pastry that are placed on top are filo pastry. |
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| The top layer of filo pastry is not detached from the last filling. |
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| The recipe was right because if you 'flick' water on top of filo it helps it puff up and crisp. |
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| Lay the filo pastry sheets on top of each other and cut into three equal strips to give 24 strips in all. |
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| Lay out a single sheet of the filo pastry and brush with melted butter, then place another sheet of filo on top and brush again. |
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| Plenty, when it's the Bake Off semi-final and the judges expect you to make your own filo pastry from scratch. |
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| A special mention to the baked hoisin vegetable puff, which was a delightful melange of crispy filo pastry and the soft veggie filling. |
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| Similarly the textural notes spanned the spectrum and played off each other: the crunch of the filo tube, the soft airy bits of sweetbreads, the vapour of the foam. |
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| I love the texture of cooked filo, but I hate working with it, because I inevitably end up with a pile of torn, scrunched up and dried out pastry scraps. |
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| Place the prepared dough of one loaf in a prepared greased tin with the short pastry so that the edges of the filo pastry overlap the edges of the tin. |
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| Divide the filo pastry into 10 parts, and keep one spare if possible. |
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| The individual fillings must be well separated by layers of filo pastry. |
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| Spread the next layer of filo pastry over the poppy seed filling. |
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| Place the third layer of filo pastry in the tin, spoon half of the walnut filling onto it and pour on the same quantities of the toppings as for the poppy seed filling. |
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| For starters, two chose the exquisite filo pastry parcels with prawn and salmon. |
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| It is topped by a layer of filo pastry and a topping. |
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| A Strudels are almost always made with filo pastry give the required crisp finish. |
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| Grease a 15x20cm rectangular ovenproof dish and layer the filo pastry sheets over the bottom of the dish. |
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| Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. |
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| Neatly spoon the apple mixture along one long edge of the pastry and roll up the filo enclosing the filling, tucking the ends underneath and neatening the shape. |
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| Without tipping the excess fat out of the pan, fry the filo cheese parcels in the lardon pan for four minutes on each side, or until they turn golden. |
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| Place the filo pastry on a baking sheet and bake until golden and crispy. |
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| Chinese spring rolls, or anything savoury in golden filo pastry. |
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| In order to have a successful final product you need to have plenty of layers of crisp filo pastry enclosing a centre of sliceable caramelised apple. |
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