Athens Pastries and Frozen Foods: Shapes

Spanakopita Appetizers - serving suggestions

HOME	RECIPES AND VIDEOS	STORAGE THAWING & HANDLING FAQS	ABOUT ATHENS	WHERE TO BUY
FOODSERVICE	PRODUCTS & NUTRITIONALS	ATHENS & FILLO IN THE NEWS	PRESSROOM	CONTACT US

Cones and Tubes Diagram

CONES AND TUBES DIRECTIONS
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Melt 2 tablespoons butter. Layer 4 fillo sheets, brushing each with melted butter.
3. Grease cone (lady-lock forms) or tube.
4. Cut layered fillo to fit cone or tube shape. (see steps 4)
5. A. Wrap fillo around cone, and brush with butter. (see steps 5A)
B. Wrap fillo around tube, and brush with butter. (see steps 5B)
6. Place at least 1" apart on ungreased cookie sheet or baking pan and bake in preheated 350ºF oven for 8 to 10 minutes or until golden brown.
7. Remove from oven and carefully remove from form after 2 to 3 minutes. Cool completely and add desired fillings.

TIPS
1. You can make the shapes yourself from aluminum foil. Be careful not to wrap fillo too tightly around the shape; foil is not smooth and will make removal difficult.
2. You can make an impressive dessert with fillo pencils. Brush with butter and layer 2 sheets. Cut layered fillo into small strips. Roll fillo around itself. Brush with butter, and sprinkle with sugar and/or cocoa, if desired. Place on ungreased cookie sheet. Bake in preheated 350ºF oven about 8 minutes or until golden brown. Dip ends in chocolate sauce or serve with fresh fruit and whipped cream.

Back to Shapes and Uses

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.

Products & Nutritionals

Athens & Fillo in the News