ree setting because the unoiled filo becomes brittle once exposed to
Arrange 6 sheets of the filo dough in the bottom of
ith 6 sheets of filo, brushing each filo sheet with butter.
nd set aside.
Unwrap filo and cover with waxed paper
br>Brush a sheet of filo with melted butter, fold lengthwise
artlet tins.
Cut each filo sheet into six equal squares
Preheat oven to 400\u00b0F. Lightly grease and line 2 baking trays.
Combine cheese, parsley, onions, egg and garlic. Season. Set aside.
Layer every 2 filo sheets together, lightly coating each sheet with oil. Cut each stack into 4 strips, lengthwise.
Place 1 tbsp cheese mixture in 1 corner of each strip. For each strip, fold filo dough over to cover filling and continue to fold into a triangle shape. Arrange on prepared trays and lightly coat with oil. Bake for 15-20 mins, until golden brown and crisp.
00b0F. Layer 3 sheets of filo dough together. Add arugula, 1
large bowl.
Stack filo sheets on a flat surface
Caramelize sugar in a saucepan. Carefully add lemon juice and stir to combine. Add apple slices and raisins. Cook for 4 mins. Set aside to cool.
Preheat oven to 400\u00b0F. Place filo dough on 2 baking sheets. Brush with melted butter. Bake for 5 mins, until golden brown. Set aside and let cool.
Serve ice cream between 2 sheets of filo dough and 2 slices of apple. Decorate with raisins and almonds then sprinkle with powdered sugar.
br>Stack 4 sheets of filo dough together, brushing each layer
ven to 350F. Unroll the filo pastry and place one sheet
exas muffin pan.
Stack filo dough together, brushing each sheet
Beat eggs and sugar well; add farina slowly.
Put milk in large saucepan and bring to boil.
Add egg mixture slowly to milk; stir constantly until mixture boils.
Add vanilla and boil until mixture thickens.
Remove from heat and cool.
Stir occasionally so crust will not form.
Butter 18 x 12-inch pan. Place first sheet of filo in pan and brush with melted butter.
mall saucepan.
Lay the filo sheets out on the work
br>Place one sheet of filo pastry on the work surface
o taste.
Layer 2 filo sheets, brushing each with melted
br>Layer 3 sheets of filo dough together, brushing each layer
arcel, stack 2 sheets of filo dough on a flat work
ven to 425F. Unroll the filo dough and brush top sheet