Sentences with word «filo»
The word "filo" typically refers to a type of pastry or dough used in cooking. It is very thin and flaky, often used in dishes such as baklava or spanakopita. Full definition
Lay 1 sheet of filo pastry on a cutting board.
figandhoney.co
NOTE: For a healthier version, you may spray each layer of filo dough with butter flavored PAM instead of using real butter.
Layer another sheet of filo pastry on top and brush with butter.
I understand working with filo sheets can be tricky, glad that you liked it!
The «cigar» or «sigara» is a traditional Turkish pastry shape, usually made with filo dough, cheese and herbs.
The Turkish baklava, a nut and honey pastry in filo dough, was different from the Greek version because it used pistachios instead of pine nuts, but just as tasty.
I haven't used filo dough in forever!
Lay the second stack of filo on top.
Serve as finger food (cut each sheet of filo into 4 equal strips for smaller triangles and only fill with 1 tablespoon of mixture) or serve larger triangles with salad as a meal.
Use a pastry brush to paint a thin layer of melted butter or oil onto the surface of the double layer filo rectangle.
Place a heaping tablespoon of the kale - ricotta filling near the bottom of one filo strip.
With a delicious budget filling and a satisfying crunch this easy to make filo pastry recipe is just what you need as a lower fat healthier alternative to traditional pastry.
Remove filo from packaging and cut sheets so that you have 18 squares the size of the baking dish (a little smaller than 8 ″ x 8 ″ so it fits well).
(Keep the remaining filo covered with a damp — not wet — towel as you work to prevent it from drying out and becoming brittle.)
I can not agree more — leeks + feta is absolutely delish (in filo pie too for instance...)
Boasting a central location and a range of inventive takes on traditional dishes — such as haggis in filo parcels — this eatery fuses highland charm with modern cuisine.
Cut filo to fit pan.
It doesn't have to be exact, but try to get as close to that 4 × 14 measurement as possible, with two layers of filo for each boureka.
I've been intimidated by filo pastry too — but after reading this post I think I will give it a try, Jas.
Use up leftover cooked potatoes and turkey in these spiced filo pastry parcels, then serve with tangy mango chutney
Small filo sheets often come cut in size 8 × 14, which makes things easy — all you would need to do for this size sheet is fold it in half lengthwise, which would cut the width in half (to 4 inches) while keeping the same length (14 inches), creating a natural double layer.
Let them bake for 20 - 25 minutes till filo turns golden brown and the bourekas are cooked through.
Cut the whole stack of thawed filo lengthwise into quarters.
Cut the whole stack of thawed filo lengthwise into quarters.
This authentic filo recipe is a bit more work than the Easy Filo Dough also featured, but the paper thin pastry that results is incredibly light, buttery, and flaky.
I use filo crust in different shapes but your rosette tops are fabulous.
16 ounces softened cream cheese 1/2 pound Greek feta cheese 1 egg, well beaten 3 tablespoons melted, unsalted butter 1 pound filo leaves melted butter for brushing on dough and finished turnovers
This gluten - free version of a Greek filo pastry pie is incredibly tasty, both cold and warm.
My friend who is fearless in the kitchen like nobody I know, and is a whiz in anything related to cooking — from making her own filo dough sheets, to whipping up the most amazing eclairs — is definitely one to be trusted in such manners.
I wouldn't want to use filo pasty either... it's quite a challenge to work with: -LRB-.
A stunning dish as ever and an education for me — phyllo not filo!
Filed Under: Lunch time ideas Tagged With: celiac disease, coeliac disease, gluten free filo pastry, gluten free kids, gluten free lunchboxes, gluten free on a shoestring, gluten free phyllo pastry, gluten free spanakopita, Gluten free spinach and feta bites
It looks so good, especially with that buttery, crispy filo exterior.
Well, at least until dinner time, when I washed down a couple of spinach and cheese filo triangles with two glasses of cheap wine.
Puff pastry bourekas are softer and thicker, while filo bourekas are lighter, crisper, and more delicate.
I just rolled them into rolls and pinched the sides as filo sheets are so delicate.
Top buttered filo sheet with another sheet and brush lightly with butter.
Keep the unused filo sheets under the damp towel as you work to keep them from drying out.
It's kind of an awkward thing to explain, because filo sheets come in many sizes.
Working quickly, brush a piece of filo all over with melted butter.
Allow the pappa to rest at least 20 - 30 minutes and serve, topped with un filo d'olio and (if you're a pepperhead like me) freshly ground pepper.
Filo factory makes a whole wheat filo dough, but it has soy oil in it.
As for special treats, basboussa (semolina cake), konafa (shredded filo like dessert), qataif (filled pancakes), etc. are all delicious.
I decided to turn the typical butter-fest baklava into a healthy version — dehydrated filo squares with a raw middle — YUM (I swear it was yummy)!
Chickpea and sweet potato filo parcels are the ultimate quick healthy meal!
It might work to omit the butter packet, and roll it thin then brush the layers with melted butter as you would with normal filo.
Baklava uses filo rather than puff pastry.