9.16.2008

filo cups!

I like working with filo. It tends to take a lot of time to make something out of it, but whatever you make ends up in such a cute little package, or crisps nicely when you bite into it - it's worth it. I recently had 4 sheets of filo in my freezer. 4 is not enough to make a pastry of substance. What, then, could I make?

Remember my french toast cups? I have since decided that anything you can bake in a muffin tin is 1000x more fun to eat than something you can't. AND SO:
I was so relieved when these came out of the oven (and then out of the muffin tins!), because I wasn't sure it would work. I've seen them in restaurants, but I always suspect that restaurants use magic in making pastries. You know, like in that scene from Sleeping Beauty, where the fairy godmothers break out their wands to make a birthday cake?

Filo Cups

4 filo sheets
canola/veggie oil for brushing

Preheat the over to 350. Lightly brush the insides of a muffin tin with oil.

Lay one filo sheet on a piece of parchment paper. Lightly brush the top layer with oil, then put another sheet on. Oil that one. New sheet. You get the idea. Oil the top of the 4th sheet, then carefully cut the pile into 12 squares. Place each square into a muffin cup. The edges are floppy, but there's probably a prettier way to arrange them than I did above.

Bake 10 minutes, until lightly browned. Remove from oven; allow to cool completely before pulling out the cups.

I turned one into a cute little salad cup for lunch:
It reminded me of a cuter, healthier version of those big deep-fried tortilla things some restaurants use for edible salad bowls.

But the other 11 went on to become dessert! Fruit fillings are pretty standard for filo cups, but I had just found a recipe for Vegan Lemon Curd, so I made that!
This is it right off the stove. It's pretty viscous-y; it solidifies a bit further after it's chilled a while. I used arrowroot instead of cornstarch, but it turned out great. So I poured that into the filo cups, added a bunch of chopped strawberries, and voila:
Fruit cups fit for a dinner party!

Warning: Filo cups do not store well; they get stale, or, once filled, they get soggy and lose that fun crispyness. So 1.) make them the day you want to eat them and 2.) once you've made them, EAT THEM ALL.*

*-Enlist friends.

3 comments:

VeggieGirl said... Best Blogger Tips

So elegant-looking!!! I'm too afraid to work with filo, so I'm quite impressed with your skills!!

theidleloaf said... Best Blogger Tips

Sounds great!

tofufreak said... Best Blogger Tips

OOOH!! i agree; anything baked in muffin tins are 1000% better!

your lemon curd tartlets look super yummy!