I can’t say that filo is my favorite dough to work with. Everything seems too complicated… unless you start, already knowing what to do. Still, some filo baked goods are worth the effort and time spent.
The key rules for working with the filo are: fully defrost the dough and prevent it from drying – otherwise the dough will break and crumble easily.
These small cute packets filled with mushrooms or caramelized apples look quite impressive on a holiday table. They are perfect for a busy holiday season – the packets can be prepared in advance (a day or two) and kept in a tightly closed container in a refrigerator.
Serve them as an attractive and delicious hors d’oeuvre or dessert.
I brushed some broken and unused filo leftovers with olive oil, arranged them on a baking sheet, baked and dusted with powdered sugar – what a lovely abstract looking dessert!
24 packets (12 sweet and 12 savory)
- 8 sheets filo number 4 or 4 sheets thicker dough
- Olive oil
- Powdered sugar
For mushroom filling:
- 12 oz baby bella / cremini mushrooms (or white bottom)
- 5-6 oz onion
- Ground black pepper
- Olive oil (about 1-2 tablespoons)
For apple filling:
- 2 medium apples
- 2-3 tbsp brown sugar
- A pinch of cinnamon (optional)
- 2 tsp olive oil
Thaw the filo according to the package instructions. Unused sheets can be frozen again.
For the packets:
Line a baking sheet with parchment paper.
Prepare two dump towels, a bowl with oil and a pastry brush.
Cut each filo sheet in half lengthwise, then crosswise into three rectangles – you should have six 5-6 inch filo sheets. Keep the sheets between dump towels.
Place one filo sheet on a dry work surface and brush it lightly and evenly with olive oil. Place another filo sheet on top of the first one, brush with olive oil, then put 1 tbsp of the filling in the center. Draw up the edges of the filo rectangle (or square) and pinch them above the filling. Transfer the packet onto the baking sheet. Repeat with the remaining dough.
Preheat the oven to 360-375 F (185-190 C).
Bake the filo packets until golden brown, 10-12 minutes.
Dust cooled apple filled packets with powdered sugar.
For the mushroom filling:
Mince the onion or use a food processor. Mince the mushrooms or use the food processor.
In a pan heat the olive oil, add onions and cook for 5 minutes. Add the mushrooms, salt, and pepper, increase the heat and cook about 3-5 minutes.
For the apple filling:
Mince the apples.
In a frying pan heat the oil, add the apples, sprinkle them with sugar and cook over medium-high heat until golden brown. If desired, add cinnamon.
Cook with pleasure!