WJEC Level 3 Certificate in Food Science and Nutrition

Section 6: Preparation and cooking techniques (LO6) 262 Ideas for filo pastry Spring rolls Baklava Chicken filo pie Vegetable and cheese spiral Salmon filo layers Filo tartlet canapés Stuffed filo purses /parcels Samosas Greek spanakopita Filo pastry Ingredients Dough: 120g plain flour 90ml warm water 3 tsp olive oil ¼ tsp salt 1 tsp white wine or cider vinegar Dusting mixture: 30g cornflour + 1 tbsp plain flour: sieved together Production method 1. Sieve the flour and salt into a bowl. 2. Make a well in the centre and add the olive oil, vinegar and water. 3. Mix to a dough with one hand and then knead on the worktop until smooth and stretchy (for at least 5 minutes). Use a little extra flour on the worktop to begin with if it is sticky. 4. Cover with a plastic bag or cling film and leave to rest at room temperature for 1 hour. 5. Knead again for a few minutes and divide into eight equal pieces. 6. Sprinkle the worktop with some of the dusting mixture. Working on four pieces of dough at a time, roll out each piece to a square (approx. 10cm × 10cm). 7. Sprinkle each square with more dusting mixture and stack the squares on top of each other. 8. Roll the stack of dough squares until it doubles in size. 9. Carefully separate the four filo pastry layers and apply some more dusting mixture to them . 10. Re-stack the layers and repeat the rolling until you have very thin layers. You should be able to read bold print through each layer. 11. Use the pastry straightaway or lay the stack of layers onto a piece of baking parchment (dusted). Add another piece on top and lightly roll them up (like a Swiss roll). Place the package into a plastic bag and refrigerate for up to 24 hours. Chapter 18: Recipes