Jeni Wright, Eric Treuille, Le Cordon Bleu

Layering Filo

Appears in

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.

Layer half the filo sheets in buttered dish, brushing melted butter over each layer. Add filling; continue layering.
For a rich, gooey result, make sure top layer of filo is thoroughly drenched in melted butter before baking.
Before baking, score top layers in a diamond pattern with a sharp knife to make filo easy to serve.

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Using Filo & Strudel

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