Scarlett WCustard and Pineapple Filo-Pastry
October 28th 2008 06:00
Custard and Pineapple Filo-Pastry
About filo-pastry
Filo- / fillo- / or phyllo-pastry is paper-thin sheets of raw, unleavened flour dough used for making pastries in Greek and Middle Eastern Cookery. Filo-pastry is made with flour, water, and a small amount of oil. It is almost used in multiple layers separated by melted butter. When these are baked, they become crispy and the result resembles puff pastry, though the method is very different, and they are generally not substituted for one another.
Machines for producing filo pastry were perfected in 1971. Nowadays filo is produced mostly by machine. Filo for domestic use is widely available from supermarkets, fresh or frozen.
Filo pastry is actually the healthiest option when it comes to pastry. Filo uses the least fat compared with other pastries. Working with filo can be a little tricky as it is apt to dry out and become brittle so always cover pieces nto being worked under a damp, clean tea-towel. Cutting the pastry is easy with a sharp pair of kitchen scissors but it doesn’t matter if pastry does rip or tear as this is quite usual to its appearance. Before cooking brush pastry very lightly with oil, but use sparingly or you will be adding calories.
INGREDIENTS
100 gm filo-pastry
50 gm custard
50gm pineapple
50gm raisins
1 egg
1. Preheat oven to 180ºC. Grease baking tray.
2. Melt custard in warm water.
3. Cut filo-pastry into half. Spread custard in the middle.
4. Add pineapple and raisins.
5. Roll up filo-pastry.
6. Bake for 20 minutes or until golden.
**From “Next Magazine”, “Wikipedia, the free encyclopedia” and “Food For Though”**
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