Cherry Filo Pastry Tart -- easy recipe | The Worktop (2024)

FAQs

How many layers of filo pastry should I use? ›

Alternate the phyllo sheets to cover the entire pan, brushing each sheet of phyllo with butter as you go. This should take approximately 6 to 8 sheets of phyllo. Place the filling into the phyllo lined pan and fold the overhanging phyllo dough over the filling.

Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities.

Due to the big differences in thickness, their ingredients, and how they're made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Puff pastry is a light and flaky pastry that is perfect for pies, pastries and tarts. Shortcrust pastry is a thicker pastry with a crumblier texture that makes a great base for pies, quiches, and tarts with wet fillings.

To get that flaky effect, you need to brush some sort of fat between each layer of dough. Usually I use unsalted butter, which gives the finished product a beautiful golden color. For those who don't want to use dairy, you can substitute extra-virgin olive oil for the butter.

The pastry is very thin and doesn't necessarily need fat to be brushed onto both sides. In the Om Ali recipe the filo is put on to the baking sheet butter side down so that the pastry doesn't stick to the baking sheet as it cooks.

Filo pastry is basically an unleavened dough which can be used to wrap or top a filling. It has a satisfying bite, is made up of many. All layers should be brushed with butter before baking – a little trick that will make all the difference.

If you don't want to use butter, you still need to brush the pastry with another form of fat to help your pastry cook properly. Here are some alternatives: Olive oil – a popular choice for savoury pies and pastries. Cooking spray – lightly spray each layer with cooking spray for a lower fat alternative.

Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.

There are several brands of phyllo dough available, and the best one for you will depend on your specific needs and preferences. One of the most popular brands of phyllo dough is Athens Foods. Athens Foods is known for its high-quality phyllo dough that is easy to work with and produces flaky, crispy pastries.

Which is healthier puff pastry or filo pastry? ›

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

A very common mistake is to leave it defrost at room temperature as this will make the outer layers gummy; when working with phyllo dough, it should be defrosted, but still cold.

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

This helps maintain its layers and structure during baking. Use Parchment Paper: Place the puff pastry on parchment paper before baking. This prevents direct contact with the baking sheet and helps in reducing the moisture that could make the bottom soggy.

The magic of phyllo sheets comes in the layering. You'll brush oil or melted butter between each layer of phyllo. I'm using olive oil for this spinach pie. Oil the dish, add a sheet of phyllo, brush with oil, top with another phyllo sheet and repeat.

Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls. One package contains dozens of paper-thin sheets of phyllo. Most preparations use 5 or more of these sheets stacked together.

Yes, but you might want to use an eggwash or water to make sure the two layers stick together. Yep, there are recipes that call for exactly that.

Phyllo sheets are generally sold in one-pound packages. Phyllo is sold in different thicknesses and shapes. Phyllo for pastries is very thin, used for delicate pastries like baklava, and rolled pastries. Each one-pound box contains approximately 24 sheets.