Athens Pastries and Frozen Foods: Cups, Pie and Tart Shells

Cups, Pie and Tart Shells

Cups, Pie and Tart Shells Diagram

DIRECTIONS
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Lightly grease pie, tart, tartlet or muffin pan.
A. For small tartlets, layer 6 fillo sheets, brushing with 3 Tbsp. melted butter or oil.
B. For a large tart or pie, layer 10 fillo sheets, brushing with 5 Tbsp. melted butter or oil.
3. If shell is for dessert item, lightly sprinkle each layer with sugar after buttering.
4. Cut circles from fillo using cutters slightly larger than pan or muffin diameter in which you are baking, so fillo circle is large enough to go completely up the sides.
5. Carefully push fillo into greased pan, pressing carefully and firmly against bottom and sides.
6. A. Bake empty shells in preheated 350°F oven about 8-10 minutes or until golden brown. Cool 5 minutes. Remove and fill.

TIPS
1. For an attractive variation, cut squares instead of circles. When you push them into pan, leave points sticking up.
2. Finely chopped or ground nuts between buttered and sugared fillo layers add wonderful flavor.
3. Ovenproof bowls can be used to bake fillo for various sized tart shells. For example, if you need a 5" diameter shell, cut circle 5-1/2" diameter and press into 5" bowl. Bake as instructed above

Back to Shapes and Uses

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.
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.
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.