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PHYLLO CRUMBLES  Ingredients
6 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed Preheat the oven to three hundred twenty five degrees. Lay 1 sheet of fillo on a parchment lined baking sheet. Spray lightly with cooking spray. Repeat to form a six-sheet stack of fillo.
Bake the layered fillo for about 15 minutes or until fully browned and crisp throughout.
Let the fillo cool completely. Break the fillo into large crumbles.
Fillo crumbles can be used in a number of dishes from parfaits like you see here, to casserole toppings and even a garnish for a salad.
Serve immediately.
Tips:
Lightly zest a lemon, or sprinkle cheese or breadcrumbs over the entire sheet of fillo between each layer for added flavor depending on whether the recipe is savory or sweet.
Sprinkle the top layer of fillo with sweet or savory toppings like breadcrumbs and cheese or powdered sugar on cinnamon.
Yield: 2-3 cups depending on size of crumbles
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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