Filo Fanfare

By Carolie de Koster

Enter the exciting world of filo pastry and discover just how diverse this authentic pastry can be. Filo pastry is first mentioned in the late 15th century when Baklava, made with 40 layers of tissue-thin pastry, filled with nuts and spices and soaked in a sweet syrup, was served to commemorate the 40 days of Lent. If you have not yet worked with this pastry, now readily available in almost all countries of the world, you are missing out on a great culinary experience. One of the most pleasing baking activities is to share in the creations that will be forthcoming when sweet or savoury food is enfolded and baked or served in this feather-light pastry. Despite being light, thin and delicate, once you know the rules as set out and illustrated in this book, filo pastry becomes remarkably easy to work with to obtain impressive results.

• Language: English
• Publisher: Austin Macauley Publishers
• Release date: Oct 31, 2022
• ISBN: 9781528925501

Carolie de Koster

Carolie’s culinary career has spanned several decades. After qualifying as a dietician, she started a cookery school, did recipe development for food companies, wrote articles and worked as a food stylist for magazine columns, provided hospitality training for students and also became the author of many cookery books. Carolie’s objective has always been to deliver wholesome, tasty and attractive food within the framework of available funds, supplies and time, while sharing knowledge to build confidence and increase skills and efficiency for those preparing, serving or selling food. Adventurous cooks everywhere welcome the opportunity to learn how to wrap food with healthful properties in filo pastry, as it never fails to fascinate and please..