Comments on: Food Monday ~ Pear & Hazelnut Tart

By: Grannymar

Grannymar — Tue, 02 Feb 2010 04:15:14 +0000

Nancy - Glad to solve the puzzle for you.

Kay - I love the light crispness.

By: Kay Dennison

Kay Dennison — Tue, 02 Feb 2010 01:52:09 +0000

I love using phyllo dough. It always dresses up a dish and adds an extra yum.

By: Nancy

Nancy — Mon, 01 Feb 2010 21:37:08 +0000

Thanks for the explanation, GM. Now I know what Filo is…

By: Grannymar

Grannymar — Mon, 01 Feb 2010 20:37:18 +0000

Nancy - This pastry is known as Phyllo, filo, or fillo and greek in origin. It is paper-thin sheets of raw, unleavened flour dough used for making pastries in Greece and the middle east. I usually cheat and buy it ready made, either fresh or from the frozen section of the supermarket.

By: Nancy

Nancy — Mon, 01 Feb 2010 20:28:58 +0000

Yes, GM, but what is Filo ? We poor outcasts over here don’t know this stuff. Help us out,please…..

Vinegar we understand. Filo, not so much !

By: Grannymar

Grannymar — Mon, 01 Feb 2010 20:05:14 +0000

Nancy - It might be something to do with the fact that Filo is the only pastry that agrees with me.

Magpie - I will swap the my hazel nuts for your pecans and macadamias!

Baino - But you don’t have to eat all of it!

By: Baino

Baino — Mon, 01 Feb 2010 20:00:05 +0000

I just gained the 3k I lost reading this!

By: Magpie11

Magpie11 — Mon, 01 Feb 2010 18:08:06 +0000

I reckon it’s a cheaty way to get a puff pastry effect…

I love hazel nuts but never did get on with pecans (or macadamias either.)
Hazelnut butter is a great substitute for peanut butter…

By: Nancy

Nancy — Mon, 01 Feb 2010 14:00:34 +0000

Grannymar,

WHAT?? FILO PASTRY TO LINE FLAN TIN??

What are you talking about?

Where did you get this recipe, from Maxine?