11 ways with phyllo pastry

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11 ways with phyllo pastry

Buttery, light and crispy. These tissue-thin sheets of unleavened dough are great for sweet and savoury dishes. Never used phyllo before? Don’t stress, we’ve got some great tips (and recipes) for you.

Phyllo pastry can be tricky to work with, so follow these tips to make your life easier.

  • Defrost frozen phyllo in the fridge, the sheets will thaw more evenly and prevent them from drying out and becoming brittle or too moist and gummy.
  • Once you open the pastry, work quickly. Prep all your ingredients first, (you might want to read “What is mise en place and why you should use it your kitchen”).
  • Open and unroll the sheets, then lay them on a flat, dry surface and immediately cover with a clean, damp tea towel. This is will keep the pastry moist. Keep it covered when not in use.
  • Use a soft-bristle brush to coat the sheets with melted butter or oil, it’s best to start at the edges and work towards the centre – this prevents the edges from cracking.
  • If you have leftover phyllo, it’s safe to refreeze. Roll up, cover with clingwrap and freeze – it’ll keep for another 2 weeks.

Cremezola and poached plum sheetRoast vegetable tartphyllo cheese strips

Discover more sweet and savoury pie recipes here.

What is your favourite way to use phyllo pastry? Tell us in the comments below.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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