This week you will be making a sweet or savoury dish using ready-made filo pastry. Filo pastry is one product that even many professional cooks do not make from scratch - it is very time consuming and tears very easily.
Filo originates in Greece. It has a much lower fat content than other pastry types. When being handled, you must cover sheets with a damp cloth so that they do not dry out. If that become too dry, the sheets will become brittle and unusable. You also have to watch the baking time and temperature of filo pastry as it become brown very quick, and can burn.
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Possible recipes
Gorgonzola and parma ham parcels - https://www.bbc.com/food/recipes/gorgonzolaparmahaman_86217
Spinach triangles - https://www.bbc.com/food/recipes/feta_filo_triangles_37808
Apple strudel - https://www.bbc.com/food/recipes/applestrudel_85975
Borek - https://www.bbc.com/food/recipes/boreks_75041
Vegetable spring rolls - https://www.bbc.com/food/recipes/vegetable_spring_rolls_79388
Moroccan-style banana apricot parcels - https://www.bbc.co.uk/food/recipes/moroccanstylebananaa_84657
Apple palm pies - https://www.bbc.co.uk/food/recipes/apple_palm_pies_70419