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Filo Pastry
Filo Pastry is tissue thin sheets of pastry which need to be brushed with oil or melted butter before cooking. Used in many ways to wrap or roll fillings which can be either sweet or savoury. Originally from Turkey, it is thought to have been introduced to Hungary in the 16th century where its use translated from baklava and borek to the making of strudel.
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Making a cartouche
A cartouche is a circle of baking paper placed on top of a dish to prevent it forming a skin or drying out. To make a cartouche take a square of baking paper slightly larger than your pan, fold in half and in half again, keep folding the same way so that one corner remains the centre point of the paper. When you have folded it over a few times cut off the edge to form a circle.
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Praline
A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
