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.
Yield
10 servingsPrep
2 hrsCook
0 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
water
warm |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
cornstarch
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
water
warm |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
cornstarch
for dusting |
*
|
Directions
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.
