Making filo pastry from scratch is time-consuming and difficult, requiring considerable skill with a rolling pin to achieve the necessary thinness, according to chef Ravinder Bhogal. However, quality ready-made versions are readily available and make preparation of savoury filo dishes straightforward, Bhogal noted.
Bhogal praised the pastry's versatility, describing it as suitable for both sweet and savoury applications. The chef learned to make filo by hand during a trip to Athens but found the process laborious. For those using frozen filo, it should be fully defrosted before use, Bhogal advised.
Keeping unused filo covered with a damp cloth is essential to prevent it from drying out and cracking, the chef said.
