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HOW TO MAKE FILLO ROLLS
1. Follow general directions
below for handling Athens and Apollo fillo dough.
2. Melt 2 tablespoons butter. Layer 5 fillo sheets, brushing each with melted butter.
3. A. For small rolls or strudels, cut width of layered fillo into 4 strips. (see step 3A)
B. For medium rolls or strudels, cut width of layered fillo in half. (see step 3B)
C. For large rolls or strudels, roll entire fillo sheet. (see step 3C)
4. For small and medium rolls, place cooled filling at one end of fillo strip, leaving 1" from end and " from each side free of any filling. For large rolls, leave 1" from each side free of any filling.
5. Fold fillo up over the filling to form a roll. (see step 5)
6. Fold side edges in to enclose the sides. (see step 6)
7. Roll up to the end of fillo strip. (see step 7)
8. Brush outside with butter.
9. Bake small and medium rolls seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 350ºF oven for 10 to 15 minutes or until golden brown. Bake large rolls for 25 to 30 minutes.
HOW TO MAKE STRUDEL ROLLSS
1. Place cheesecloth on a dry counter, then place waxed paper on the cheesecloth. Unfold fillo sheets and set desired amount on waxed paper. Brush with butter and spread bread crumbs or chopped nuts on eachsheet as it is placed on the waxed paper. (Bread crumbs and chopped nuts add more body to strudel rolls and result in a nicer finished appearance.)
2. Spread filling across the entire length in a 3" strip. Put the filling on the lower third of the leaves (closest to you) for easier rolling. Filling should not touch the edges. Tuck or fold the edges at the ends to finish the strudel.
3. When you have completed rolling the strudel, gently remove the cloth and wax paper and place roll seam side down on ungreased baking sheet.
4. Strudel can be frozen before it is baked. When ready to use, defrost it 30 minutes before baking. Increase the baking time slightly longer than the recipe suggests.
5. If you are planning to slice roll after baking. Electric knives work wonderfully when slicing through fillo products, even when they aren't scored before baking.
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| GENERAL FILLO DOUGH HANDLING DIRECTIONS |
| 1. |
Allow fillo dough to thaw in refrigerator
overnight. Bring to room temperature before using. |
| 2. |
Carefully unroll fillo sheets onto
a smooth, dry surface. |
| 3. |
Cover fillo completely with plastic
wrap, then a damp towel. |
| 4. |
Keep fillo covered until needed.
Do not leave uncovered for more than one minute to avoid drying out.
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| 5. |
Microwave butter until melted. This
will give you a lighter and flakier pastry. |
| 6. |
Brush each layer of fillo with melted butter, margarine
or oil.
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| 7. |
To prevent edges from cracking,
brush edges first and then work into center. |
| 8. |
Be sure to brush the last layer
of fillo with melted butter. |
| 9. |
Fillings should be chilled and not
excessively moist. |
| 10. |
Fillo may be rolled and refrozen
to store when not in use. |
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