Jeni Wright, Eric Treuille, Le Cordon Bleu

Layering Filo

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
In the Middle East, filo pastry is often baked in layers with a tasty filling in between. The technique is easy, as long as you keep the filo covered with a damp cloth because it dries out very quickly. Here a baklava is made with 450 g filo, 100 g melted butter and a filling of chopped nuts, sugar and cinnamon. Bake at 170°C, 1¼ hours. Coat with a honey syrup while warm.
  1. Layer half the filo sheets in buttered dish, brushing melted butter over each layer. Add filling; continue layering.

  2. For a rich, gooey result, make sure top layer of filo is thoroughly drenched in melted butter before baking.

  3. Before baking, score top layers in a diamond pattern with a sharp knife to make filo easy to serve.