Sentences with phrase «make filo»

She says her health has improved, and after learning how to make filo pastry at the centre with the director and children she decided to make her own from scratch at home.

Meanwhile, make the filo tart shells.

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.

Not exact matches

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside.

This step - by - step cooking tutorial will teach you how to make bourekas using filo (phyllo) dough.

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.

Place on a baking sheet, top with a second buttered layer of filo, then repeat with another two filo sheets, brushing as you go, to make a stack of four layers.

They are generally made with either puff pastry or filo (phyllo) dough, and served as appetizers, alongside a meal, or as a portable snack.

I've made something similar with crescent rolls, but I'm liking your filo version even better!

They can just as easily be made using filo dough — click here to learn how.

Some people like making bourekas with puff pastry (store bought or homemade), while others swear by filo (phyllo) dough.

The main ingredient you will need to make a Greek pie are leeks (prasa), which are a favourite ingredient in all types of Greek recipes and especially when baked with cheese wrapped in phyllo (filo) dough, until nicely softened and sweetened, mingling with the melted cheese.

Make each packet by laying 1 sheet of filo on work surface and brush with melted butter, (Keep remaining filo covered with plastic wrap and a damp towel over the plastic to prevent drying out).

The filo was brushed with butter and the chicken was topped with a mixture of mayonnaise, sun - dried tomatoes, basil, prosciutto, garlic and parmesan, and then the filo was wrapped around to make a neat packet.

You can use commercially produced filo dough if you are intimidated by making your own.

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.

No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging from flaky filo pastries to elegant cream cakes.

This recipe for filo dough, a paper - thin pastry often used for delicate foods such as Baklava and Spanakopita, is a snap to make.

Layers of filo pastry soaked in egg mixture then baked to golden perfection make this simple egg pie.

It just so happened that I had leftover filo (fillo or phyllo — I'm still confused) pastry after baking baklava cheesecake when my dad asked if I knew how to make an egg pie.

To make a long story short, this recipe uses half a box of filo sheets and if you don't know what to do with another half... well, just whip up that baklava cheesecake fusion, or make galaktoboureko — Greek milk pie.

So I tried to follow in her footsteps and I made chicken marinated in soy sauce, vinegar and onions; Kelaquen (a ground chicken, lemon and coconut mixture); «red» rice made with Achiote seeds; and Lumpia (ground beef and mixed veges wrapped and fried in filo dough).

Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon; push off the pastry and wrap in a circular position, so it looks a bit like a large donut with a hole.

For an additional gourmet treat and for something entirely different: Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon.

For all I know, low - fat puff pastry is just as bad for you as butter - slathered filo, but since I won't have made it — I am a store - bought pastry girl — I can pretend it's a health food.