Filo Pastry Amuse-Bouche
Have fun giving your creation a name and please describe your recipe.
Mini Cheesecake in Filo Pastry
Tell us about your pastry dough and final texture after baking. Are you happy with it?
Actually, I loathe to work with ready-to-use filo pastry – so, so, so brittle and difficult to make anything other than a square. I wanted a round shape so I went with puff pastry. I used high gluten flour to able to make more (and stronger!) layers than usual – just like filo pastry – but I left it overnight and the layers were completely rested and lost the filo-like layers look. At least you can SEE the layers at finished result! Whew!
Detail how you added a Wisconsin twist to your flavors or presentation.
Cheesecake. ‘Nuff said.
How did you do?