ven to 350F. Unroll the filo pastry and place one sheet on
br>Place one sheet of filo pastry on the work surface and
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla flavor until well blended; stir in pecans.
Pour into pastry pie shell.
Beat egg yolks slightly.
Add sour cream, sugar, flour and rhubarb.
Stir.
Pour into 9-inch unbaked pastry pie shell. Sprinkle nutmeg lightly on top.
Bake in 375\u00b0 oven for 30 to 35 minutes.
Beat the egg whites and sugar until peaks form.
Remove pie from oven; spread with meringue.
Return to oven and bake 10 minutes more, until meringue is brown.
individual pie tins, or tartlet tins.
Cut each filo sheet
an be added to the pie with spinach (blend salad first
ftened butter.
Unfold the filo leaves and cut in half
Leave the sheets of filo pastry out, separated and uncovered, to
2 mins.
Make the pie: Preheat the oven to 350
ish. Place one sheet of pastry over filling and spray with
ay out a sheet of filo pastry and sprinkle with some mineral
br>If using homemade pastry, place a filo pastry disc in a large
ssert.
To prepare the filo pastry flowers, preheat the oven to
00b0C Lay a sheet of filo pastry on a large board. Brush
pray or brush a 25cm pie dish with a little oil
nd place a sheet of FILO onto a clean surface; NOTE
br>Place 1 sheet of pastry on a fiat surface. Brush
irst sheet of filo pastry, then, scrunch up the pastry as if you
elsius. lightly brush a 23cm pie plate with some of the
he butter. Have ready the filo sheets, keeping them covered with