Guest guest Posted April 16, 2001 Report Share Posted April 16, 2001 * Exported from MasterCook * Filo Covers Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 246 Serving Size : 1 Preparation Time :0:00 Categories : Pies And Pastry Vce:Stews & Stir-Fries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Allow frozen filo dough to thaw in the refrigerator for 6 to 8 hours. Remove and carefully unfold it. Using the unfilled baking dish as a guide, cut out 8 pieces of filo pastry and cover them with plastic wrap and a barely damp towel. Rewrap the unused portion of filo and return it to the refrigerator. Brush each of the cut sheets lightly with melted butter, olive oil, or a combination of the two. Stack them on top of each other as you go. You can add flavor and texture by scattering finely chopped toasted nuts between the layers. Score the top into decorative squares or diamonds with a sharp knife or designate portions by cutting completely through the dough. The finished top can be refrigerated until you're ready to use it. Preheat the oven the 375F. Put the room-temperature cooked stew in the dish, set the filo lid on top, and bake until the filling is hot and the fib is golden, 35 to 40 minutes. A filo cover would be good with Braised Artichokes with Leeks and Peas, or the Corn and Mushroom Ragout with Sage and Roasted Garlic (see separate recipes). - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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