The torta pasqualina is a traditional Easter savory pie characterized by many layers of crispy pastry and a filling with ...

Halibut and sautéed oysters mushrooms, wrapped and baked in flaky a phyllo pastry to keep the fish moist, are served with a ...

3. Remove from the heat and leave to cool. 4. Layer 4 pieces of pastry, each brushed with a little of the remaining butter. Cut the filo pastry into 4 large squares, about 10cm x 10cm in size.

You now have one thicker piece for the base and 3 thin pieces of pastry for the top. Lightly oil each piece. Place the thicker filo pastry sheet at the bottom of the baking dish, so that the ...

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the ...

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

40 gms of filo pastry cut into 4 rectangular pieces (store bought) 5 gms honey 5 gms butter For the pastry cream: 250 gms cream 250 gms milk 100 gms sugar 1. Turn on the oven and preheat it to 180°C.

1. Crisp the Kataifi Pastry: Heat a pan over medium heat and add 20g butter. Once melted, add the kataifi pastry, stirring ...