Today we see fillo pastry incorporated into meals across many cultures and paired with every flavour combination imaginable. This versatility also extends to how the pastry is used and shaped in a dish, giving the cook, chef or foodie the creative flexibility to use fillo pastry as they wish – being limited only by their imagination.
The most popular trend we’re seeing at the moment is the cigar shape, perfect for a bite size canapé at a cocktail party. See how we made our Baked Fetta Cigars.
The tart case
Are you craving something sweet without the calories? Try using fillo pastry for the tart case and blind bake for 15 minutes before adding the filling. Take a look at these Dark chocolate and salted caramel tarts for inspiration, and then let your imagination run wild with other sweet or savoury fillings.
Sweet or savoury, layer upon layer of fillo pastry cut into small discs with a cookie cutter creates the perfect crunchy layer in a savoury stack. For a twist on the usual cookie and ice cream sandwich, replace the cookies with two fillo discs. Try our delicious version – Nutella ice cream fillo sandwiches.
For more recipe inspiration and handling tips, visit www.antonioufillo.com.au