FACEBOOK
TWITTER
HANDLING TIPS 
ANTONIOU FILLO & KATAIFI PASTRY
IMPORTANT! The most important point when using fillo pastry, either fresh or frozen, is that it is allowed to thaw completely before you open the plastic bag in which it is sealed. If you try to unroll the pastry flat whist it still has any "chill" left in it, will make the pastry brittle and prone to cracking and breaking. The pastry when allowed to thaw COMPLETELY should be soft and pliable.
How long it takes to thaw is very dependent on the room temperature at the time. Obviously in colder weather to thaw the product completely will take longer. As a guide, the refrigerated pastry should be thawed for a minimum of 2 hours before using, whilst with the frozen a minimum of 4 hours is suggested.
IMPORTANT! Where a recipe asks for the fillo pastry to be "buttered", please note that any substitute can be used. Butter, margarine, oil, food sprays and even egg whites can be used. In essence you decide the type and the amount of fat (shortening) to be used. Please note however that fillo pastry does need a minimum amount of butter or a substitute, for it to be baked successfully. Too little will not allow the pastry to cook and colour correctly.
BASIC SHAPES
TRIANGLES
For baking Cut strips approximately 12cm (5 inches) wide. Brush lightly with butter and fold strip in half lengthwise. Brush top with butter, place filling on end of strip and fold into triangles as illustrated. Place finished triangles on a lightly greased baking sheet and brush top lightly with butter.
For frying Cut strips approximately 6cm (2.5 inches) wide. Place filling on end of strip and fold up into a triangle. Brush end of strip lightly with water, complete fold and place fold side down on a cloth. Keep pastries covered with a dry cloth as they are prepared. As pastries for frying do not have the protection of butter, the pastry can dry out and flake.
ROLLS
For baking Cut strips approximately 25cm (10 inches) wide (or halve the sheet). Brush lightly with butter and fold strip in half lengthwise. Brush top with butter, place filling on end of strip 2cm (0.75 of an inch) in from base and sides. Fold base of pastry over filling and fold in sides. Roll up to end of strip (see illustration). Place join side down on a lightly greased baking sheet. Brush top lightly with butter.
For frying Cut strips approximately 12cm (5 inches) wide. Place filling as for baking rolls. When sides are folded over filling, press folds along length of strip and brush them lightly with water. Roll up and lightly brush final flap with water to seal roll. Place join side down on a cloth-covered tray and cover with a dry cloth.
Using less fat When preparing pastries for baking, instead of buttering the entire width of the strip, lightly butter only half the width, then fold over. There is no way you can save on the fat if frying pastries, so avoid this method if you are counting calories.
