How To Make A 'Frying Pan' From Filo Dough
|original photo by Bryce Attwell|
Makes 4 small pans:
1 ½ sticks unsalted butter, clarified
8 sheets filo pastry, and another 2 sheets cut in half horizontally
Brush one whole pastry sheet with melted butter and fold in two. Lay it in a small iron frying pan, mold to the shape of the pan, and trim off the excess. Butter a half sheet, roll it up to make a 'handle' and lay it partly in the pan but with 3 inches extending up the real pan handle.
To secure the 'handle', cover the 'pan' area with another sheet, folded. Trim this to shape and prick all over with a fork. Brush once more with butter. Bake, without removing from the real pan, in a hot oven for about 12 minutes, or until crisp and brown.
Detach the cooked 'pan' gently from the real pan, and make 3 more 'pans' in the same way.
Before filling and serving, reheat the pastry 'frying pans' in a warm oven for 3 minutes.
The Elegant Chef's Guide To Hors D'oeuvres and Appetizers
Photographs by Bryce Attwell
Published by Chartwell Books, Inc.