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.
USING FILO PASTRY
Filo dries out quickly – keep any pastry you’re not using completely covered.