Carolié de Koster’s long awaited cook book dedicated to filo pastry, the most versatile pastry dough, is hot off the press!!! The book consists of 220 pages of easy to follow text, supported by eye catching pictures, covering Authentic, Classic and Trendy recipes to entice the tastebuds! Savoury and sweet creations for healthy snacks and meals as well as irresistible desserts are found between the covers of this Filo Pastry cook book!
Excerpt from the book …
From countries all over the world, you are invited to learn much more about and share in the delight of a unique pastry that covers creations from Authentic to Trendy! One of the most pleasing baking activities is to experience the results forthcoming when sweet or savoury food is enfolded and baked or served in this feather light pastry. Enter the exciting world of this remarkable pastry – which means “leaf” – and discover just how diverse it can be. First mentioned in the late 15th century, this pastry was used to make Baklava, with 40 layers of tissue thin pastry “leaves”, filled with nuts and spices and soaked in a sweet syrup, 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 and now may be the right time to start! Despite being light, thin and delicate, once you know the rules as set out the HINTS AND TIPS, shared below, as well as in the recipes, filo pastry becomes really easy to work with and obtain impressive results! The advantages when food is enfolded in filo / phyllo pastry that adds far less fat and carbohydrates, yet delivers a crisp and delicious crust, has tremendous health benefits!
Click here to get a sneak peak at the cook book!
Filo Fanfare will be a great addition to your own recipe book collection or as gifts for loved ones, clients, colleagues, etc.
Filo Fanfare Cookbook recipe index:
(scroll down for pictures of some of the recipes included in the the cook book)
Chapter 1 – Classic Creations
1. Baklava – Nut and syrup layered pastries 14
2. Pastilla – Filo and custard layered cake 18
3. Apfel strudel – Spicy apple and nut roll 21
4. M’hanncha – Almond marzipan serpent cake 25
5. Galaktoboureko – Semolina custard rolls in syrup 28
6. Baklava glazed cheesecake 31
7. Date, nut and chocolate cigars 34
8. Spanakopita triangles – Greek spinach and feta pies 38
9. Fig and feta kataifi clusters 41
11. Spanakopita spiral – Greek spinach and feta coil 44
Chapter 2 – Wrapped
1. Malaysian-style curried beef triangles 49
2. Thai-style red curry chicken triangles & variations 54
3. Cornish-style triangles 60
4. South African-style venison triangles 64
5. Fish, broccoli and feta envelopes 69
6. Roast vegetable parcels 72
7. Reuben pies 75
8. Seafood Bundles with creamy herb sauce 78
9. Chicken and mushroom bundles 81 10. Pear bundles with chocolate glaze 85
Chapter 3 – Rolled
1. Spring rolls 89
2. Prawn and kataifi rolls 95
3. Moroccan lamb, mint and feta cigars 98
Spanish-style chicken and vegetable cigars 102
4. Ricotta and pumpkin rolls with almonds 104
5. Italian-style polenta and cheese roll 107
6. Chai spiced pumpkin strudel 109
7. Almond and mixed nut marzipan kataifi spiral 112
8. Pear, walnut and white chocolate spiral cake 115
9. Apple strudel rolls 118
10. Apple and cranberry crackers 121
11. Hazelnut chocolate pears in kataifi 123
Chapter 4 – Filled
1. Greek-style tartlet trio 126
2. Italian-style breakfast tarts 131
3. Belgian-style shrimp, avocado and olive baskets 134
French-style Nicoise salad baskets 137
4. Indonesian chicken salad in pastry cases 139
5. Mediterranean-style salmon, ricotta & vegetable pie 145
6. French-style cheese and mushroom quiche 147
7. Almond and sponge cake tarts 150
Pear and chocolate almond tarts 153
8. Lemon meringue tarts 155
9. Portuguese custard tarts – Pastéis de nata 159
10. South African-style milk tart 162
11. American-style mixed nut pie 166
12. French-style strawberry and custard pie 169
Chapter 5 – Layered
1. Fruit and yoghurt breakfast stacks 173
2. Benedict-style eggs in filo 176
3. New Zealand bacon and egg pie 179
4. Mediterranean-style seafood pie & Fattoush salad 183
5. Hamburger “de-light”
6. Italian-style pizza “de-light” 187
7. Mediterranean-style beef medallion and veg stack 193
8. Flaked filo savoury pies 196
Chicken & vegetable / Seafood / Butter chicken filling 198
9. Flaked filo, feta, thyme, honey pie – Patsavouropita 202
10. French-style floating island dessert stack – “Ile de flotante” filo stack 205
11. Classic custard slices 209
12. Filo Fanfare custard squares 212
Carolié created a Fans Of Filo/Phyllo Pastry group on Facebook. Click here to visit the page. Be sure to join the group for information on where the Filo Fanfare cookbook can the purchased. Also to see updates of new recipes, etc.
Photo credit: Adri De Koster
