NOTES ON WORKING WITH fabulous PHYLO PASTRY

NOTES ON WORKING WITH fabulous PHYLO PASTRY
1) If the pastry was frozen, thaw in the fridge for at least 24 hours before attempting to unroll it. If still slightly frozen the pastry will break if you try to unroll it. Do not remove the pastry from the box when thawing it in the fridge.
2) Always keep the unused phylo pastry covered with a damp cloth as it dries out very quickly and it will then be impossible to work with. Thawed pastry can be frozen again, but must be very well covered.
3) Any filling, savoury or sweet is suitable to use with phylo pastry. Just make sure the filling is quite dry and not too saucy or watery. A too saucy filling will cause the pastry to burst open and the filling will run out.
4) Phylo pastry can be sprinkled with nuts, sesame seeds or parmesan cheese between and on top of the layers for extra texture and good presentation.
5) Phylo pastry should be golden brown and crisp when done – this takes anything from 10 – 25 minutes on 200°C, depending on your oven.
6) Stick to the Woolworths, Pieman’s and Pick ‘n Pay Choice brands. Spar sometimes has an imported brand which is a good second choice. If you don’t see it in the frozen food (pastry) fridge, ask the shop manager to get it for you. Remember to check the sell by date!

Golden rules:

• Brush all sheets (one at a time) with a thin layer of melted butter.
• Handle the pastry carefully, but remember that it is not a train smash if it tears or breaks! It will make no difference once it is folded or rolled up and baked.
• Cover up unused pastry to prevent drying out.
• When rolling it up (like a spring roll) or creating a parcel, always do so loosely.
• Phylo pastry is very versatile, enjoy it. Be creative, roll it, fold it, make parcels, triangles or little money bags and have fun!
• Your confidence will increase when you work with phylo pastry more regularly; and like with any baking technique, practice makes perfect!

Louise Groenewald Learn to Cook with Louise