Lunch Baking: Chicken filo braid

Monday, April 23, 2012

First day back to uni! Started with a test at 9am... No slow starts allowed, huh. Fortunately I think I was just awake enough to scribble down the essentials. :)

Back home for lunch, I was famished. What's for lunch today? Right down the bottom of my Eats folder on Pinterest, I came to this post. Looks pretty! Unfortunately I am not a fan of baked/cooked apples, because I prefer mine fresh and crispy, not warm and soft.

Being too hungry to make the bread myself, I substituted it for a filo pastry. Store bought. Apparently, aka phyllo; the Greek word for 'leaf', with a Middle Eastern origin.

 I love the warm crispness of the thin filo leaves.
Wondering if I should have added eggs into the pastry braid, but it's too late now. Baking at 200 degrees Celsius as I type this, until golden brown. About 15-20 minutes. Yum!

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