filo pastry


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filo pastry

Made from paper-thin sheets of pastry dough. Used in Greek cooking.
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filo pastry

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4 slices of prosciutto Filo pastry Melted butter Sesame seeds
1 tablespoon olive oil 1 onion, peeled and chopped 1 clove of garlic, peeled and crushed 200g (7oz) chestnut mushrooms, wiped and roughly chopped 100g (4oz) canned peeled chestnutssalt and freshly ground black pepper 4 sheets filo pastry 15g (1/2oz) butter, melted 150g (5oz) Red Leicester cheese, grated 300g jar red pimentos, drained and trimmed 1 teaspoon sesame seeds
HEALTH chiefs in the county have sparked a row by saying Cornish pasties should be made with lowcalorie filo pastry.
Throw in the do this Add could 1 tsp English mustard 4 tbsp creme fraiche 1 chicken stock cube 2 handfuls of spinach leaves 3 tbsp grated cheddar 3 sheets of filo pastry 1 tbsp butter
For the baklava: 2 x 270g packs filo pastry 300g butter 300g walnuts 125g ground almonds 75g unsalted pistachios, shelled For the syrup: The grated zest and juice of 3 oranges The grated zest and juice of 2 lemons 1 tsp ground cardamom 300g unrefined golden caster sugar 1 tbsp orange-blossom water A pinch of Maldon salt Extras: A cake tin or tray about 25cm square, with high sides.
Flaky puff pastry means sausage rolls are a perilous option for dieters, so swap it out for crispy filo pastry instead
A Mars wrapped in filo pastry was on the menu in the Scottish Parliament canteen.
Cut a pastry sheet in half and lay one piece across 5 Small bunch of finely chopped fresh parsley Salt and freshly ground black pepper 4 large filo pastry sheets 4 beef fillet steaks, visible fat removed the other to make a cross or star shape (depending on the shape of your sheets).
THE GREAT BRITISH BAKE OFF BBC1 8pm It's Patisserie Week and the semi-finalists have to make two different types of baklava, the sweet treat made with filo pastry. Expert Mary Berry (left) will help judge the results.
INGREDIENTS: 30g/1oz butter; 1 apple; 5 dates; 2tbsp maple syrup; 1 sheet ready-made filo pastry; 1 egg; icing sugar.
This dish brings all this together - the filo pastry representing the island, crab from Cornwall, scallops diver-caught from Scotland and spices from the colonies.