Filo Envelopes
Step One
Unfold thawed filo sheets and cut into three even strips down their length as shown.
Step Two
Then make a cut across the centre to achieve 6 even strips.
Step Three
Restack all strips and gently brush the top one with melted butter.
Step Four
Place a teaspoonful of filling at one end of the top strip approx. 1.5cm from end.
Step Five
Fold over the end pastry to sit on top of the filling.
Step Six
Fold in sides of pastry so you have a narrower strip with the filling at one end.
Step Seven
Fold the filling end of the strip gently down the pastry.
Step Eight
Just before you get to the end, fold in each corner to give a point.
Step Nine
Finally fold the point up onto the parcel or envelope, brush again before baking.
