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WORKING WITH PHYLLO / FILO PASTRY FOOD TIPS BY TALLYRAND

 

When working with phylo pastry care must be taken, as it has a tendency to dry out very quickly and become fragile.

  • Open and remove the pastry from the packaging carefully and retain.

  • Do not work in direct sunlight.

  • Do not remove from the packet until just before required and ensure you have all your other ingredients, your pastry brush, etc ready.

  • Place a damp tea towel over the bulk of it as you work.

  • Any remainder you have, is best chilled and used up as soon as you can. When finished place unused filo pastry back in the original packaging and also wrap in clingfilm to keep out the air (which can and will dry it out) and store in the fridge.

  • It can be frozen but does not give the best results once defrosted.

  • To use up the excess, use it as you would most other pastries - due to the pastry's required short cooking time, ensure you put in ingredients that quickly heat up or cook.

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  • It can be used for the likes of:
      • Jam or savoury tarts.

      • Pre-cooked moulds ready for cold fillings to be placed in: layer as per my recipe for Prawn and Cream Cheese Mille Feuille, cut small squares out, brush the outside of oven proof moulds with oil, invert, place the pastry over the top and bake until golden brown.

      • These moulds can also be done by oiling small cake, Yorkshire pudding or muffin moulds and lining with the pastry.

      • The moulds are delicate and should be stored in an air tight container until required.

      • Fill them with the likes of tinned salmon or tuna, prawns, etc bound with mayonnaise, smoked salmon and marscapone, chopped ham and scrambled egg, delicately cut baby vegetables, even ice cream and drench it with icing sugar or just whatever takes your fancy.

      • Or use up the remainder to make that great sweet dessert Baklava.

RELATED RECIPE

Tallyrand
Food and Cooking Tips
from professional
Chef Tallyrand

 

Born and raised in Plymouth, Tallyrand started his initial training as a chef at Plymouth College of Further Education. It was here that he was to learn his love, his passion for food and the culinary arts. From here he headed to Germany to complete his apprenticeship as Commis de Gardemanger.

Germany gave him his first taste of cooking for the rich and famous, as half way through his first year, along with the Sous Chef and a Chef de Partie, he was whisked off to Cologne to help prepare meals for a political conference, where amongst other dignitaries they cooked for Mr Brehznev, the then powerful Russian leader. This was to prove to be just one of the many celebrities he was to cook for or get to know over the years . . .

If you would like to find out more why not visit Tallyrand's own web site www.tallyrand.info (link in main menu)

Email Hub-UK : info@hub-uk.com