Gordon Ramsay's Filo Pastry Treats

It's breakfast and my incredibly easy fragrant crispy phyllo, delicious with a simple honey yogurt. These are beautiful phyllo pastry sheets. Now it is possible to make it but to be honest to try and stretch the pastry that thin and get it even it's an absolute nightmare. Life's too short to make it at home when you can buy amazing phyllo pastry. So when working with it always get a nice damp cloth and just lay the damp cloth over it. That keeps it nice and moist and it stops the phyllo pastry from actually drying out. Put a pan on to melt your butter. It's the butter that gives the crispiness to the phyllo pastry. If you're ever going to brush or coat phyllo pastry with butter and make sure that butter is nicely seasoned you take your first layer, lay it onto the board. Nice. Brush that with your butter. And the nice thing about phyllo pastry is that it can be used for savory and sweet. These are going to have a fragrant savory flavor with thyme, black pepper and parmesan cheese so no need for salt. Lift up the corner and fold very quickly. Brush the ends and just nip those ends together. Long stick pan on, a little splash of olive oil. Fry the pastry for one to two minutes on each side. So you want them to sort of puff up. The secret is to get them quickly. You can smell that cheese and that thyme. You're looking for them to become golden and crispy. Simple as that. And then out. Smells delicious. And as they sit and cool down instantly they become really nice and crispy. The phyllo goes fantastically well with thick creamy greek yogurt and a drizzle of runny honey. And there's something quite sort of Middle Eastern about the herbs, the yogurt and the honey and the sort of crispy textures of the phyllo pastry. An alternative savory breakfast. When you want a stunning and sophisticated breakfast that mixes fragrant herbs and cheese with glorious honey yogurt, this Middle Eastern treat hits the spot and it's so simple to make.