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