Instructions: 1. Follow general directions below for handling Athens and Apollo fillo dough.

2. Layer 4 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp.

butter or oil.

3. A. For small pouches, cut layered fillo into 2 1/2" squares and spoon 1 1/2 teaspoons of filling onto center of square.

B. For large pouches, cut layered fillo into 6-8" squares and spoon 1/4 to 1/3 cup of filling onto center of square.

4. Brush fillo from edge of filling to each point of square lightly with water.

5. Gather points of square and pinch together just above filling.

6. Brush small pouch with butter. Place at least 1" apart on ungreased cookie sheet or baking pan and bake in preheated 350 F oven about 12-15 minutes or until golden brown. (Bake large pouches at 350 F for 25-30 minutes.)

TIPS

1. If you put too much filling into square, it will be very difficult to enclose it with fillo.

2. Freeze filled fillo for 10 minutes before baking to set the shape of pouch.

3. To make a fillo purse, cut circles instead of squares, gather 3/4 way to top, spread top edge and tie with blanched scallion strips or other edible purse string.

Repeat twice, making two more sets of 4 layers of fillo dough.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Serve warm.

Yield 36 puffs

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