Baker's Tips
The key to working with filo pastry is to work quickly so it doesn’t dry out and become brittle and tricky to work with. Covering the pastry sheet with a dry and then a slightly damp tea towel will always help keep them moist and pliable.
This recipe is from Anneka's SBS Food online column,
Bakeproof: Bosnian Baking.
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Photography by Alan Benson.