I know this is a very wide-open question, but: Based on your actual experience, what are your personal favorite fillings for filo (any category)?
Yep, in my business, I certainly made my 1,000's of filo! My own fav filling, which i often return to, is a Mushroom Duxelles with sherry, Worc. sauce, sour cream, gruyere and ground toasted hazelnuts. (They make a great lunch when I want something crunchy and hot to go with a soup etc.) There are others, but that's my Desert Island filo! How about you? It's time for me to do some adventuring here! Thx much.
Bake up a large batch to enjoy through the holidays.
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