Points to remember

  • Melt the butter.
  • Unroll the filo pastry pack. Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel.
  • Brush each sheet with melted butter and layer up according to the recipe. Layering several sheets of pastry will make your finished dish sturdier.
  • Use for making samosas, parcels, streusels and lining tart tins.
  • Try this technique with our favourite filo pastry recipes.
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TIPS
USING FILO PASTRY

Filo dries out quickly - keep any pastry you're not using completely covered.

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