Can anyone teach me how to make phyllo dough?? pls.?!
Can anyone teach me how to make phyllo dough?? pls.?
i'm from the philippines and i don't know where i can buy them. and i' d like to make some pastries. thanks in advance for the answers!!!
Answers: Filo (phyllo) dough is available in most US supermarkets, in the freezer case. I thought I'd mention that because you don't know where to buy "them" and it sounds like you can't buy the pastries and weren't considering the possibility of just buying filo dough.
If you have a pasta machine, using this phyllo will produce sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master. This dough is ideal for small fried pitas (pies) and bourekakia (also small fried pies).
INGREDIENTS:
* 8 cups of all-purpose flour
* 2 teaspoons of raki (or white vinegar)
* 2 teaspoons of extra virgin olive oil
* juice of 1 lemon
* 1 1/4 - 1 1/3 cups of hot water
* flour for work surface and hands
PREPARATION:
Note: The key to the recipe is hot water. Use hottest tap water.
Combine all ingredients in a large bowl and mix by hand until it holds together. On a floured surface, knead by hand for 10-15 minutes until soft and malleable, with a smooth feel.
Wrap in plastic wrap and refrigerate overnight before using.
Unused phyllo can be kept in the refrigerator, in air-tight wrapping, for up to 10 days after making.
Yield: approximately 2 1/4 pounds
With a pasta machine: To make phyllo sheets for pastries, run it through the pasta machine (with settings from 1-10, with 1 being the thickest), gradually working it down to setting mark 9 on your machine. For phyllo sheets to make small fried pitas, use setting number 6. Source(s):
http://greekfood.about.com/od/greekbread... Very complicated to make and requires special tools to get it that thin . Its in the frozen section of most markets arround here ...Athens is the top brand, Checked my best cook books Zip...sorry. Hats off to you Paul Ding .I got it wrong.. 1 lb Flour
1 teaspoon Salt
3 tablespoons Olive Oil
1 cup or Water
2 beaten and 1/2 cup water Eggs
additional Flour
Directions:
Sieve flour and salt into a large bowl.
Mix in oil by rubbing it with your fingers.
Gradually mix in 1 cup water or the eggs with 1/2 cup water.
Knead the dough on a floured pastry board until smooth and elastic.
If necessary, add more flour to make it stiff.
Cover and leave to rest for 30 minutes.
Divide dough into 8 balls.
Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick.
If you want a very thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes, not paper thin, but very thin.
Use as required.