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PHYLLO CONES  Ingredients
8 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
1 1/3 cup savory or sweet filling Preheat the oven to three hundred twenty five degrees. Lay one sheet of fillo on the work surface. Spray lightly with cooking spray. Lay a second sheet of fillo on top of the other and spray again. Fold fillo in half horizontally to form a long rectangle with four layers.
Bring up the bottom corner of the fillo and roll to the end of the fillo to form a pointed cone. Place the cone seam side-down on a parchment lined baking sheet.
Insert a small metal ramekin or heat proof shot glass into the open end of the cone to help support it. Repeat to create four cones.
Bake for about 8 minutes or until lightly browned and crisp. Cool to room temperature. Pipe or spoon in one-third cup of savory or sweet filling. Serve immediately.
Yield: 4 cones
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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