How to Make Perfect Phyllo dough

Phyllo dough. Phyllo or filo pastry is delicious, crispy, and paper thin. The word phyllo is a Greek word meaning "leaf Unwrap the dough by rolling the dowel back towards you. Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites.

Making homemade phyllo dough for baklava or samosas is challenging, but it's attainable with practice. All you need is flour, water, and salt—and patience. Phyllo dough is what flaky, mouthwatering dessert dreams are made of. You can cook Phyllo dough using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Phyllo dough

1. It's 750 grams of flour for all purp.
2. Prepare 1/2 cup of olive oil.
3. It's 3 tbsp of vinegar.
4. It's 1 cup of warm water.
5. Prepare 1 tsp of salt.
6. Prepare 1 of olive oil*.
7. It's 1 of flour for all purp*.

Use this store-bought pastry dough to make desserts (like these decadent Chocolate-Pecan Phyllo Turnovers), appetizers (these. Phyllo dough appetizers don't need to be difficult, while still generating impressive results. When you make appetizers using phyllo dough, you wind up with. Phyllo dough has a long, ancient history most likely originating in Turkey.

Phyllo dough step by step

1. SIFT the flour into a bowl or mixer and add the salt, the vinegar and the oil..
2. Then we put the water SLOW and not all at once. we need a dough that is soft but not sticky..
3. IF it's too sticky add flour, if it' too hard add water..
4. Leave the dough to rest FOR AT LEAST 30min.
5. Then seperate it in 4 balls and start to make the plyllo.
6. *the extra oil is to spray the phyllo when you put it into the dish oven, and the flour to "open" the phyllo (put it on your table)..
7. Add whatever filling you like! not wih many liqueds. Also don't forget to spray with oil your oven dish also BEFORE the phyllo..
8. it's a pastry for "burek" or pies, tupical in Greece..

Food historians believe that since the people at that time were experienced at growing wheat to make flour. Phyllo dough is perhaps most famously used to make baklava, a type of pastry made with alternating layers of phyllo dough, honey and nuts. However, phyllo dough can be used for many other types. Phyllo dough doesn't puff when it bakes—it crisps. The thinner-than-paper-thin phyllo layers are crunchy, flaky, and shatter when cut or bitten.

Subscribe to receive free email updates: