Homemade Phyllo Pastry dough
- 2 2/3 cups sifted All Purpose
- 1 tsp. salt
- 1/2 cup lukewarm water
- 2 tbspn. butter, meltedl
- Sift flour
and salt into a bowl.
- Gradually add water, stirring to make a
- Turn onto a pastry board. P
- lace the oil in a bowl
and spread a little of it on the palms of your hands.
the dough with a folding and turning motion, adding more oil
to your hands when dough begins to stick.
- Continue until you
have a smooth, elastic ball of dough and the oil is nearly all
- Then roll the ball of dough in the remaining oil to
cover all sides, place a clean cloth over the bowl, and allow
the dough to rest for two hours or more in a warm place away
- A barely warm oven is satisfactory.
- Separate 1/4
of the dough and roll to 1/4 inch thickness on a pastry board
rubbed with cornstarch.
- Cover with a clean cloth and let it
rest for 10 minutes.
- Cover a table (cardtable or larger) with
a smooth cloth and carefully lift dough onto it.
- Put your
hands under the dough, palms down and gently stretch and pull
the dough with the backs of your hands, working your way
around the table, until the dough is as thin as tissue paper.
Do not worry if it hangs down around the edged of the table,
or if some holes appear, especially around the edges.
- Cut off
the thicker edge and save the scraps.
- The phyllo is now ready
to be cut into pieces with scissors if you wish to use it
- If you prefer dry phyllo, allow it to stand until dry,
about 10 minutes, then cut into desired sizes.
- The scraps of
dough can be put into a moist bowl and kneaded and rolled
Phyllo Dough is a unique paper-thin
pastry dough that is used extensively in Greek cooking. Before starting
to work with phyllo, make sure that
all your ingredients and utensils are in hand and that you
have a large area to work on. You would need to have ready
your baking sheets, a pastry brush, the filling, and the
melted butter that is used to top each individual pastry
sheet. Once you have unrolled the phyllo, work with it one
sheet or a portion of a sheet at a time. If you think that you
are not going to be very fast working with it, you may want to
have some plastic wrap handy, to cover the rest of it so that
it doesn't dry out. Brush each pastry sheet with the melted
butter, starting at the edges and working inwards. Divide the dough in two, keeping 1/2 from drying out, roll out as thinly as
possible, place your hands under
the dough palms down, and from the center you stretch the dough working your
hands towards the edge. When the dough starts looking transparent it is thin
enough. Trim the thicker edge all around with a scissors and brush the dough
with warm oil or butter. You may
wrap it in rolls or triangles. When wrapping in rolls, make
sure that you fold first the outer sides inwards and then just
roll across. When wrapping in triangles cut the pastry sheets
into thirds lengthwise and for each third see Fig. 1.;Wrapping
phyllo in triangles.
When baking - to ensure a crisp pastry,
you can sprinkle top layer of the phyllo with cold water
before baking. Put it in the oven and cook until its top has a
brown golden color.
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