Antoniou Fillo Pastry Frozen 375g
Unlike puff pastry, which relies on fat content to ‘layer’ when it is cooked, Fillo Pastry is traditionally made without any shortening or fat – making it a healthy and delicious alternative. Depending on your recipe, you can choose what type and amount of butter or oil is used – to achieve the layering effect by using a number of sheets. Antoniou’s fresh, frozen, and thick-style Fillo Pastry is available in a range of pack sizes for restaurants, caterers and other food service requirements. Home cooks will find it at their local supermarket, and at delicatessens and greengrocers around Australia. Find inspiration for your next sweet or savoury Fillo Pastry creation in our recipe library. Think beyond baklava and spinach pie – there’s potential for new fillings in every shape and size imaginable. Did you know? The word Fillo is Greek for ‘leaf’, though it also has origins in the Middle East and other parts of Southern Europe. PASTRY HANDLING TIPS THAW TO ROOM TEMPERATURE Allow Fillo Pastry to thaw completely to room temperature in its packaging, before using (min. 2 hours for chilled Fillo Pastry and min. 4 hours for frozen Fillo Pastry). PREPARATION IS KEY Have all other ingredients prepared before you take your Fillo Pastry out of the plastic bag and begin working with it UNUSED FILLO PASTRY Any leftover Fillo Pastry should be rolled up and sealed tightly back in its plastic bag, in the fridge. FILLO PASTRY COOKING TIPS 1. How to roll Fillo Pastry parcels Brush one sheet of Fillo Pastry liberally with butter Lay another sheet on top & brush with butter Spoon filling onto the base of the Fillo sheet (approx. 5cm from the edge) Fold in both sides of the Fillo (long edges) in towards the centre Then fold up from the bottom to start forming the parcel Before completely closing the parcel, brush a little butter & seal to close Brush the closed parcel with butter & place on a baking tray 2. How to make Fillo Pastry spring rolls e your stack of Fillo Pastry and cut in half. Take one corner of the half sheet and fold to form a triangle shape. With the longer edge of the Fillo facing you place a prawn to the right side of the Fillo Pastry so the tail is sticking out. Begin to fold the side edge over the prawn, tucking in the pointy end of the triangle to form a tight fitting “spring roll” shape. Just before you seal the prawns - dab a little corn flour glue to seal the Fillo. Repeat with the remaining prawns and Fillo Pastry and set aside.
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