Repeat with the other half of the pastry. Take one filo sheet and brush it with olive oil and add filling along the length of its base. Roll this up to form a sausage shape about 5cm wide making ...

When the pastry is baked, its liquid evaporates and causes all those layers to puff up. Phyllo dough, on the other hand, has ...

There’s not even any rolling involved ... You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the plastic wrapping or cover it with a damp cloth ...

2. 2. Take two sheets of filo pastry and brush it with olive oil. 3. 3. Sprinkle breadcrumbs. 4. 4. Now put the filling and roll the pastry loosely into a log. 5. 5. Then wrap it around itself in the ...

Spoon 3 tablespoons of the thickened sauce mixture onto the filo pastry. Roll the pastry into a long sausage containing the sauce. Repeat until all the layers of filo are filled and rolled ...

Place a square of filo on the work surface ... Starting from the same corner, roll the pastry over twice, working away from you. Now fold in the right-hand flap and roll again; fold in the ...

Spoon mixture into prepared tin, press well and smooth the surface. Cut roll of filo pastry into 2cm-thick sections, then place sliced filo into a bowl and toss to separate. Drizzle with ¼ cup ...