Clare Latimer shows how easy it is to make perfect, light pastry treats

PETE the builder comes in every day for his lunch in our shop while renovating a house in Chalcot Road and he asked me a few weeks ago if I could write an article on using Filo pastry. So here it is.
I would never suggest making your own as it takes a long time and is quite an art. The bought fresh or frozen pastry is perfectly good especially with all the goodies you are going to add.
It is a great pastry to work with as the result is very impressive and you do not have to be a great cook to get it right. At this time of year, if the weather is hot and sunny, it is often good to replace other pastry recipes with Filo, as it is lighter and everyone likes the idea of crisp pastry leaves.
As long as you follow the guidelines you will be pleased with the outcome. Always prepare the filling or other ingredients before opening the pastry packet and then keep any pastry sheets that you are not using under a clean, damp tea towel.
You can use the left over bits of pastry for making little tartlet cases and keep them in a tin until ready to fill and serve with drinks.
Filo can be used in sweet or savoury dishes.

FILO PARCELS WITH CHEESE AND RED JELLY
I have left the title of this recipe vague so that you can use any cheese you like and also jelly. You could try mozzarella or ricotta with cranberry jelly and a few fresh herbs or chopped nuts. The world is your oyster.

INGREDIENTS
Serves Four
Eight sheets Filo pastry;
125g melted butter;
250g camembert, cut into four squares;
four desp redcurrant jelly;
One tbsp fresh chives, chopped;
25g pistachio nuts, chopped.

Method
Preheat the oven 200C 400F or gas 6. Place one sheet of pastry on a flat surface and brush with the melted butter. Lay over other sheet on the top of this one and brush with more butter.
Cut each pair into four strips. Divide the cheese, red jelly, chives and nuts placing an equal amount at the top end of the pastry strips. Form a triangle by folding the right-hand corner across to the opposite side. Then fold across from the left to the right and continue until pastry is used up and a triangle parcel is complete. Place on a buttered baking tray, brush again with the butter and cook in the oven for 10 to 15 minutes or until the pastry is golden brown. Serve warm as a supper dish or starter for a dinner party garnished with salad leaves.

BAKLAVA
Everyone knows about baklava (pictured) but not many people make them. They are simple – more a matter of organisation than culinary skills. Add other nuts if you wish.
It keeps for at least a week and is delicious either cut into squares and served at teatime or as a pudding dished up with a dollop of crème fraiche to cut through the sweetness.

INGREDIENTS
Serves Four
125g butter, melted;
One small packet Filo pastry;
300g walnuts;
50g white sugar;
One teasp ground cinnamon;
Half teasp freshly; ground nutmeg.

FOR THE SYRUP
225g white sugar;
One tbsp lemon juice;
Zest of one orange;
One stick cinnamon.

Method
Preheat the oven 180C 350F Gas 4. Using a shallow baking tray approx 12 inches by six inches brush the base with the butter. Then lay over one sheet of pastry to fit the tin and brush again with butter. Repeat until you have five layers of pastry. To make the filling, finely chop the walnuts and mix with the sugar and spices. Spread over one third of the mixture making three more layers and ending with five layers of pastry buttered as before. Cut through the top of the pastry diagonally one inch apart and then repeat the other way to give a trellis effect. Sprinkle the top with water and bake in the oven for 45 minutes or until golden brown.
To make the syrup, simmer all the ingredients together, stirring only to dissolve, for five minutes.
When the cake comes out of the oven, pour on the strained syrup evenly and then leave for 24 hours. Cut into pieces where marked and serve cold or warmed.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk