PUT IT ON THE MENU: FILO PAS­TRY

Lighten up home­made pies and tarts with lay­ers of crisp, flaky filo pas­try.

Healthy Food Guide (Australia) - - CONTENTS -

Lighten up home­made pies and tarts with lay­ers of crisp, flaky filo pas­try that’s low in fat

The best thing about filo is that you don’t need to use as much as reg­u­lar pas­try, so you can make tra­di­tional pas­try dishes that are lower in kilo­joules. Un­like short­crust and puff pas­try which are made with but­ter, filo uses flour and wa­ter, so each tis­sue-like sheet has less than 1g of fat. It’s a great swap!

Scrunch the sheets into ruf­fles to make a sweet or savoury pie top­ping, or use squares to line a small tart tin or muf­fin tin, over­lap­ping the pieces at an­gles to make a se­cure pas­try case. Slice into strips to make spring rolls, fold into tri­an­gles for samosas or roll up to make a strudel.

Al­though filo pas­try is tra­di­tion­ally brushed with melted but­ter be­tween the lay­ers, a light spray of olive oil will give equally crisp and flaky re­sults when baked. Buy it ready-made (it’s an ef­fort to make!) and keep it in the fridge or freezer. The sheets dry out quickly, so when work­ing with them use just one at a time and keep the rest cov­ered with a clean, damp tea towel.

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