Skip to main content

Almond Filo Pastry


These crispy crisps are very suitable for snacking and can be addictive too.  It's simple and easy to prepare but you must work quickly when preparing this pastry as the Filo sheets dry up very quickly, more so in our hot weather.  These are light and refreshing and should they lose their crispiness later, just pop them into the oven toaster to reheat.


Recipe for Almond Filo Pastry

Ingredients
  • 5 sheets of Filo pastry
  • 1 egg white
  • 30 gm melted butter or oil (I used butter)
  • 40 gm sugar
  • 30 to 40 gm almond flakes
Method
  1. Place the Filo sheets on a board, cut into half.  (Cover the sheets with parchment paper and place a damp cloth on top to prevent the sheets from drying).
  2. Beat the egg white with a ball whisk till foamy and broken down, add in the melted butter, mix well.
  3. Place a sheet of pastry on the board, brush with the egg white butter mixture, sprinkle the sugar on top generously.
  4. Then place another sheet of pastry on top of the first and repeat the process till you have 5 sheets of pastry, all brushed with egg white mixture and sprinkled with sugar.
  5. Cut the sheets into equal sizes, about 1.1/2 inches x 2 inches, then sprinkle the almond flakes on top.
  6. Bake in a preheated oven @ 180 deg.C for 4 to 5 mins.till golden brown and crispy. Let cool on the pan before removing them onto a wire rack to cool completely.
  7. Store them in an airtight container.



I'm linking this post to the Little Thumbs Up Event' and for June, the theme is 'Butter'
organised by  Zoe  of  'Bake for Happy Kids',  Doreen of   'My Little Favourite DIY'  and hosted by

Comments

  1. Hi Soke Hah, I wouldn't mind having these to snack on while watching TV during the coming Olabola...Very nice.

    ReplyDelete
    Replies
    1. Yes, non-stop popping them into my mouth with the eyes glued on the TV!

      Delete
  2. Hi, Cheah! I am sure I can't stop eating this once I taste one piece...hahaha!
    Thanks for linking up with LTU!

    ReplyDelete
  3. WOW! This filo pastry looks very yummy. I'd love to snack them when wataching TV.

    ReplyDelete
  4. Ohh! Cheah,
    I will be snacking non stop on your yummy almond pastry. I have some filo pastry in my fridge, will try this out.
    Thanks for sharing this goodies to LTU!
    mui

    ReplyDelete
    Replies
    1. You're most welcome. Will look forward to your post then :)

      Delete
  5. I can imagine this snack gone in minutes. They look so flaky and crunchy!

    ReplyDelete
    Replies
    1. You can add in more layers if you'd like them to be more flaky.

      Delete
  6. That looks delicious! I love the crispiness of these snack...like Kimmy said, makes great tv snack:D

    ReplyDelete
    Replies
    1. Yes, they're indeed good for snacking on!

      Delete
  7. Howdy Cheah ! Hope you're all well. Life has been pretty hectic lately. However, good that I still have time to visit now & then. :o) wish I can have some of your crispy pastry. Looks so yummy.
    Ejoy & have a lovely day.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. How's life, Kristy! I've been very busy too so hardly have time to go 'visiting'.

      Delete
  8. Easy and brilliantly delicious!

    ReplyDelete
  9. Hi Cheah!
    Oh gosh, I never have luck with Filo sheets . Yours look just perfect! I'm sure just as delicious too. Thank you so much for sharing...

    ReplyDelete
    Replies
    1. You're welcome. Yes, must admit that it's quite a challenge handling these paper thin Filo sheets.

      Delete
  10. Hi Cheah,

    Love these flaky and light treats... Can I come to your house for an afternoon tea?

    Zoe

    ReplyDelete
  11. Cheah, this is no good for my diet but I want to eat it anyway hah..hah...hah...

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…