Filo pastry dries out very quickly, so if you are using it for anything, you need to use it all. Having made a rather yummy quiche, I needed to make something else tout de suite.
I layered it 3 sheets at a time and cut into rectangles, then put in the oven for 2 mins (first lot I put in for 5 minutes and the result was somewhat carcinogenic).
I chopped some apple and oranges, caramelised them with golden caster sugar and brandy, then layered with the baked sheets of filo with yoghurt in a millefeuille kind of way. Was yummy, refreshing rather than overpoweringly unhealthy-feeling like traditional millefeuille. Best bit is that I did it on Saturday, plated it up into the fridge and we had on Sunday evening and it was yummy.
It looks posh and the filling could be any fruit really, whatever you have in your fruit bowl that needs using up. It would be particularly good with bananas and rum.
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