|
DIRECTIONS
1. Follow general directions below for handling Athens and Apollo fillo
dough.
2. Melt 2 tablespoons butter. Layer 4 fillo sheets, brushing each with melted butter.
3. A. For small triangles, cut layered fillo into 8 strips. About 1" from bottom of each strip, place 1/2 to 2 teaspoons of cooled filling. (see step 3A)
B. For medium triangles, cut layered fillo into 4 strips. About 1" from bottom of each strip, place 1 to 2 tablespoons of cooled filling. (see step 3B)
C. For large triangles, cut layered fillo in half lengthwise. About 1" from bottom of each strip, place 1/4 cup of cooled filling. (see step 3C)
4. Fold one corner of fillo diagonally across to opposite edge to form a triangle. (see steps 4 and 5)
5. Continue to fold triangle onto itself. Brush outside with butter.
6. Lay triangles seam side down, at least 1" apart, on ungreased cookie sheet or baking pan.
7. Bake small and medium triangles in preheated 350�F oven for about 15 to 20 minutes or until golden brown. Bake large triangles at 350ºF for 25 to 30 minutes.
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. |
|
