Ricotta and spinach triangles

The type of pastry we used to make the ricotta and spinage triangles was

• Choux

• Puff

• Short crust

• Filo

What type of nuts did we use in our pastries

• walnuts

• peanuts

• pine nuts

• coconuts

Pine nuts come from pine cones.

• TRUE

• FALSE

The reason we heated the nuts was

• to make them look golden brown

• to release the flavour in the oil

• to get practice using the grill

• to see which class member would burn them

Why is it important to keep filo pastry moist?

• if its moist it doesn't leak

• if its moist it holds the filling better

• if its moist it rises better

• It dries out easlity & rips

What ground spice was optional to flavour our filo pastry triangles?

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