Everyone
deserves a well-earned break now and then and if you’re
the type of person who would like to combine a trip abroad
with a delicious cooking experience, this is the prize for
you!
When
working with phylo pastry care must be taken, as it
has a tendency to dry out very quickly and become fragile.
Open
and remove the pastry from the packaging carefully
and retain
Do
not work in direct sunlight
Do
not remove from the packet until just before required
and ensure you have all your other ingredients, your
pastry brush etc ready
Place
a damp tea towel over the bulk of it as you work
Any
remainder you have, is best chilled and used up as
soon as you can; place back in the original packaging
and also wrap in clingfilm to keep out the air, (which
can and will dry it out) and store in the chiller
It
can be frozen but does not yield the best results
once defrosted
To
use up the excess, use it as you would most other
pastries - due to the pastry's required short cooking
time, ensure you put in ingredients that quickly heat
up or cook.
It
can be used for the likes of:
Jam
or savoury tarts
Pre-cooked
moulds ready for cold fillings to be placed in:
layer as per my recipe <click
here> cut small squares out, brush the
outside of oven proof moulds with oil, invert,
place the pastry over the top and bake until golden
brown
These
moulds can also be done by oiling small cake /
Yorkshire pudding / muffin moulds and lining with
the pastry
The
moulds are delicate and should be stored in an
air tight container until required
Fill
them with the likes of tinned salmon or tuna,
prawns, etc bound with mayonnaise, smoked salmon
and marscapone, chopped ham and scrambled egg,
delicately cut / baby vegetables, even ice cream
and drench it with icing sugar or just whatever
takes your fancy
If
you want to use up the remainder to make that
great sweet treat, baklava <click
here>
When
working with phylo pastry care must be taken, as it
has a tendency to dry out very quickly and become fragile.
