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Filo Pastry


It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free


2 ⅔ cups unbleached all-purpose flour
1 teaspoon salt
½ cup water
2 tablespoons olive oil
1 x cornstarch
for dusting


Sift flour and salt into bowl.

Gradually add water to make a stiff dough.

Turn onto pastry board.

Place the oil in a bowl and spread a little of it on the palms of your hands.

Knead the dough, gradually adding more oil until you have a smooth, elastic ball.

Roll the ball of dough in the remaining oil to cover all sides.

Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

Divide the dough into 10 parts and roll to ¼ inch thickness on a pastry board dusted with cornstarch.

Cover with a cloth and let set for 10 minutes.

Cover a table or counter top with a smooth cloth and lift rolled dough onto it.

Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper.

For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting.

Makes 10 sheets.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 19214% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 238mg 10%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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