Between flaky pastry, choux, crumb, puff pastry, filo (or phyllo), hot water ... flaky pastry is the number one choice for classic baked fruit pies, among other styles. The rich and buttery ...

Butter 3 pieces of filo pastry and place them ... Repeat with remaining pastry and cream. Wet your hands and sprinkle the top of the pies with water. Bake parcels for about 30 minutes until ...

so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo. Put the apple sauce, mixed spice, nuts and raisins ...

At this stage you can refrigerate or freeze the pastry. To do this it will ... and the fold over any of the overhanging filo until you have a pie with a slightly messy looking top layer.

Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled pie crust. Bake until the filling sets but still jiggles a bit, about 20 minutes. (Remember, it will firm ...

Layers of flaky phyllo also form the ... Vlaai are Dutch fruit pies made with yeasted brioche-style dough instead of the usual butter pastry crust. Though they can be filled with fruits such ...