Filo pastry, a thinner pastry then puff pastry. It's most commonly used in Middle-Eastern recipes such as baklava. I've also seen other western recipes using filo pastry such as in pies.
If you enjoy making crafts, these mini almond and raspberry bites with a crunch from the filo are your new snack to make.
Damp cloth
Keeping a damp cloth is very important in this recipe. Because filo pastry dries out very quickly and we won't using all the sheets at the same time, be sure to cover the ones you aren't using straight away with a damp cloth.
Filo pastry
I used Theo's Filo pastry 250g and it's vegan! I used 7 sheets in total from this package.
Filo pastry sheet 'A'
For sheet 'A', I use 3 and 3/4 sheets of filo pastry. Divide each sheet into 4 equal rectangles.
Then spread melted butter
Filo pastry sheet 'B'
I used about 1 pastry to cut out 'petals' in semi circle shapes. I'd recommend using a pizza cutter to cut these shapes and making the curves operated well with this gadget!
I attached 4 petals for each 'A' sheet along with the almond and sugar mixture. Then folded in half and rolled.
Filo pastry sheet 'C'
I used 2 sheets for making the bottom part of the rolls. These are attached to the bottom half of each roll from sheet 'A'. Halve each rectangle.
More a more detailed action, watch my youtube video on this recipe below!
Total time: 2 hours
Makes 15 filo rolls
Ingredients:
7 filo pastry sheets
6 tbsp almond flour
2 tbsp white sugar
3 tbsp almond roughly chopped (about 35 almonds)
100ml water
1 1/2 tbsp white sugar
1 cup butter
Freeze dried raspberry pieces (optional)
Method:
Finely chop almonds. Mix the almond flour, chopped almonds and the 2 tbsp white sugar evenly in a bowl. Melt butter in a saucepan or microwave.
Take 6 filo pastry sheets out and laid them flat on a surface. Cover the ones that aren't using straight away with a damp cloth as the filo pastry dries out quickly.
For 3 and 3/4 filo pastry sheets, divide each sheet into 4 equal rectangles vertically. We will call each of these rectangles as the 'A' sheet.
Use the remaining sheets for cutting out semi circle shapes. Using a pizza cutter cut out semi circle shapes. We will call each of these 'B' sheet. Refer to pictures above for a detailed description.
For 2 filo pastry sheets, divide each sheet into 8 equal rectangles vertically. We will call each of these rectangles as the 'C' sheet.
Take one 'A' sheet and spread a thin layer of butter on top. Then spread a thin layer of the almond and sugar mixture on top of the butter. Spread a thin layer of butter on one side of a semi circle shaped sheet 'B' and stick half of it on the top long side of 'A' with the semi circle curve facing the top. For each 'A' sheet, use 4 'B' sheets. Fold the sheet in half by taking the longer side of the rectangle to the other, making sure each side is stuck together. Brush another thin layer of butter along one side of the sheet and roll the short side of 'A' to the other short side until you have a roll. Refer to pictures above for a detailed description.
Take one 'B' sheet and spread a thin layer of butter. Fold in half with the long side facing the other long side. Spread another thin layer of butter on one side. Combine the 'B' sheet on to the bottom half of an 'A' sheet and continue to roll into a roll.
Repeat steps 6 and 7 until you have 15 rolls. Remember to cover the rolls that have been rolled with a damp cloth so that they do not dry out.
Preheat the oven at 180C. Brush a bit of butter on top of all the ready rolled rolls. Bake the rolls for 20 minutes in the oven.
While the rolls are baking, simmer 100ml water and 1 1/2 tbsp white sugar in a saucepan for 5 minutes.
Once the rolls are done baking, spread the water and white sugar mixture on top of the rolls. Sprinkle freeze dried raspberry pieces on top as a garnish!
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