He consulted his list — he is a compulsive list-maker — and announced that dessert was next, whereupon he opened two packages of phyllo pastry, melted a good third of a pound of butter, brushed some onto a baking tray, and began layering the tray with sheets of buttered phyllo.
Brush a sheet of filo pastry with melted butter, then press the second sheet on top.
3 To prepare to choux pastry batter, melt the butter in the water over a medium heat and heat until simmering.
The best appetizers were the warm puff pastry with melting goat cheese ($7) and the lush cream of cauliflower soup special ($8) with a bacon-wrapped sea scallop and button mushrooms.
10 large sheets of fresh filo pastry 30g melted butter 70g pecan nuts, roughly chopped 80g caster sugar 500g fresh cherries, stoned 2tbsp cherry jam 30g brioche breadcrumbs Preheat the oven to 200C.
Spinach and feta pie 2 tbsp olive oil 1 bunch spring onions, sliced thinly 1kg spinach, blanched and drained 3-4 tbsp fresh dill, chopped 225g feta, broken up 1 500g packet filo pastry 100g melted butter 1 egg, beaten Preheat the oven to 180C/350F/gas mark 4. Heat the oil in a pan, gently fry the onions, then add the spinach and dill.
The result is a honey-soaked crisp pastry, with melting, delicately lemon-flavored cheese.
Drink freshly squeezed orange juice and dip churros (fried dough pastries) in melted chocolate.
And at dinner, there was a terrific extra: piping hot Gruyère gougere — choux pastry balls that melted in the mouth.
Continue layering the pastry with the melted butter brushed over alternate sheets until you have used up all the pastry.
