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STEP3A STEP 3 STEP 4 STEPS STEP a STEP I
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STEP3B
DIRECTIONS
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ST£PI STEP3C
1. Follow general directions below for handling Athens and Apollo fillo dough.
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STEPS
2. Layer 4 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp. butter or oil.
3. A. For small triangles, cut layered fillo into 8 strips. About I” from bottom of each strip, place 1/2
to 2 teaspoons of cooled filling.
B. For medium triangles, cut layered fillo into 4 strips. About I” from bottom of each strip, place:
to 2 Tbsp. of cooled filling.
C. For large triangles, cut layered fillo in half lengthwise. About I” from bottom of each strip, plac
1/4 cup of cooled filling.
4. Fold one comer of fillo diagonally across to opposite edge to fo nn a triangle.
5. Continue to fold triangle onto itself. Brush outside with butter.
6. Lay triangles seam side down, at least I” apart, on ungreased cookie sheet or baking pan.
7. Bake small and medium triangles in preheated 350°F oven about 15-20 minutes or until golden
brown.
8. Bake large triangles at 350°F for 25-30 minutes.
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GENERAL FJ.L.LO :oouG:H HANDLING DIRE(:TIONS
thens Pastries and Frozen Foods: Triangles
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surfa ce.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid
drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.