Enter the exciting world of filo pastry and discover just how diverse this authentic pastry can be. Filo pastry is first mentioned in the late 15th century when Baklava, made with 40 layers of tissue-thin pastry, filled with nuts and spices and soaked in a sweet syrup, was served to commemorate the 40 days of Lent. If you have not yet worked with this pastry, now readily available in almost all countries of the world, you are missing out on a great culinary experience. One of the most pleasing baking activities is to share in the creations that will be forthcoming when sweet or savoury food is enfolded and baked or served in this feather-light pastry. Despite being light, thin and delicate, once you know the rules as set out and illustrated in this book, filo pastry becomes remarkably easy to work with to obtain impressive results.