Cherry Filo Pastry Tart -- easy recipe | The Worktop (2024)

FAQs

How many layers of filo pastry should I use? ›

Alternate the phyllo sheets to cover the entire pan, brushing each sheet of phyllo with butter as you go. This should take approximately 6 to 8 sheets of phyllo. Place the filling into the phyllo lined pan and fold the overhanging phyllo dough over the filling.

It's important that you don't let your filo pastry dry out! This can happen in just a couple minutes, and your filo will crack and become unusable.

Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color. For those who don't want to use dairy, you can substitute extra-virgin olive oil for the butter.

The pastry is very thin and doesn't necessarily need fat to be brushed onto both sides. In the Om Ali recipe the filo is put on to the baking sheet butter side down so that the pastry doesn't stick to the baking sheet as it cooks.

Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

Pastries are done when they are baked to a nice golden brown, unless they contain chocolate, coffee, or something else that makes it difficult to tell. They should be crisp on the bottom, not soft or soggy.

Dip a pastry brush into the olive oil and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo. Cover with a second sheet of phyllo and drizzle with olive oil. Add your choice of filling and cover with the remaining sheets of phyllo dough, following the same process as before.

CLASSIC RECIPES using fillo usually calls for brushing dough with melted butter. This keeps the thin leaves separate – prevents “clumping” – so they will bake into flaky layers. USE OLIVE OIL – For healthier results, brush on a light olive or vegetable oil instead of butter.

Can you use olive oil spray instead of butter on filo pastry? ›

As well as using melted butter, you can also use oil spray as a substitute to bind the filo sheets together and gently brush or spray each sheet generously to make it easy to shape. Give the outer layer a bit more attention to ensure that it cooks with crispness and a deep golden colour.

If you were to use any other flour, like all-purpose flour, the thin dough would be more prone to ripping or simply not keeping its shape. Furthermore, bread flour gives phyllo dough its signature crunch once baked. It is possible to use all-purpose flour for phyllo, but the crunch will be less prominent.

One sheet has under 50 calories and one gram of fat. But if you slather it with butter or oil, obviously the calorie and fat counts can soar. Brushing it with egg white, instead, is a simple way to make the dough flaky without using the added fat. If you have never worked with phyllo before, don't be intimidated.

Bring phyllo dough to room temperature prior to use (about 2 hours). Phyllo must be completely thawed and at room temperature for best results. Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.

The magic of phyllo sheets comes in the layering. You'll brush oil or melted butter between each layer of phyllo. I'm using olive oil for this spinach pie. Oil the dish, add a sheet of phyllo, brush with oil, top with another phyllo sheet and repeat.

Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls. One package contains dozens of paper-thin sheets of phyllo. Most preparations use 5 or more of these sheets stacked together.

For a crisp, layered puff pastry base, I layer two sheets together and bake with another baking sheet on top to weight the pastry and keep it flat for half the cooking time.

Phyllo sheets are generally sold in one-pound packages. Phyllo is sold in different thicknesses and shapes. Phyllo for pastries is very thin, used for delicate pastries like baklava, and rolled pastries. Each one-pound box contains approximately 24 sheets.