Wrap yourself up in a chickpea and beetroot tart, or ricotta, lemon thyme and clementine pastries I think of filo pastry as edible wrapping paper. Something in which to hide fragile fillings, such as feta cheese and thyme leaves, ricotta and lemon zest or pistachios and honey. A crust so fine it will shatter into thousands of pieces when tapped with a pastry fork, the layers of pastry held together with butter, almond paste or rosewater-scented syrup. Filo’s point is its crispness. As you crunch through the crackling crust, it is something to hear as much as to taste. As you crunch through the crackling crust, it is something to hear as much as to taste Continue reading...