Homemade Phyllo Pastry Recipe
π Prep Time: 30 minutes
π Total Time: 30 minutes
π₯ Yield: 12 sheet layers of fillo
Description:
Something truly special, a traditional gem discovered during my adventures abroad. In the land where the old generation’s culinary wisdom shines, homemade phyllo pastry stands as a testament to time-honored traditions. ππ«
Crafted with love and care, this homemade version boasts a freshness that surpasses any store-bought fillo dough. Say goodbye to the woes of frozen fillo dough breaking too soon or turning stickyβhere’s your golden ticket to flaky, delicious pastries. β¨β¨
Ingredients:
- 4 cups of flour
- 1 teaspoon of salt
- 1 1/3 cups of water
- 1/4 cup of olive oil
Equipment Needed:
- Rolling pin
- Wooden dowel (no less than 24 inches long and 3/4 inch diameter)
- Large cloth
- Wax paper
Instructions:
| Step | Description |
|---|---|
| 1 | Sift flour and salt into a mixing bowl and add water with olive oil. |
| 2 | Stir until it forms a soft dough, then knead in the bowl for about 10 minutes. |
| 3 | The dough will feel sticky at first, but with kneading, it should become smooth and satiny. |
| 4 | Once well mixed and smooth, wrap the pastry in plastic wrap and let it rest at room temperature for about an hour. |
| 5 | If not using all the dough right away, wrap the unused portion and store it chilled in the fridge for up to a week. Remember to bring it to room temperature before using. |
| 6 | Divide the pastry into 12 equal portions, shaping each into smooth balls. Cover with a cloth, except for the one you’re working with. |
| 7 | Take one ball of dough and shape it into a square. Place it on a lightly floured surface and roll it into a 6-inch square using a rolling pin. Dust with flour as needed. |
| 8 | Take the wooden dowel and place it on one end of the pastry, then roll neatly onto the dowel, pressing firmly as you go. Keep your hands on each side of the pastry. |
| 9 | Unroll the pastry, dust the work surface and pastry with a little flour, and roll up again from the opposite side as before, exerting pressure as you go. Carefully unroll it again. |
| 10 | After the second rolling, the pastry should be about 10×12 inches. |
| 11 | Using the back of your hands, gently stretch the pastry, moving your hands to keep it even, working toward the edges. |
| 12 | The edges can be given a final stretch with your fingertips. You should end up with a pastry that’s 14×18 inches in size. |
| 13 | Place the stretched pastry on a cloth, cover it with wax paper, and fold the cloth over the top. |
| 14 | Repeat the process with the remaining dough balls, layering each on top of the previous one with wax paper in between. |
| 15 | Use the phyllo sheets soon after making, as they can go sour if kept for too long. |
| 16 | For a thinner phyllo, you can roll it out more thinly. Repeat the rolling process with the dowel for a thinner square each time. |
| 17 | Phyllo can be used like puff pastry when thicker, or it’s perfect for baklava, lamb pastries, or many other Middle Eastern sweets when rolled very thin. In Greece, they often use phyllo as a crust for certain types of pies, such as spinach pies. |
Serving Suggestions:
Now that you have your homemade phyllo pastry ready, the possibilities are endless! ππ₯ Use it as a delightful crust for savory spinach pies, indulge in the sweetness of baklava, or get creative with your own Middle Eastern-inspired treats. Whether you keep it simple or venture into culinary adventures, this homemade phyllo pastry will elevate your dishes to new heights. Enjoy the flavors of tradition and craftsmanship in every bite! π½οΈβ¨
Nutritional Information (per serving):
- Calories: 191.4
- Fat: 4.9g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 195.5mg
- Carbohydrates: 31.8g
- Fiber: 1.1g
- Sugar: 0.1g
- Protein: 4.3g
Recipe Notes:
- The magic of homemade phyllo pastry lies in the process, so take your time to enjoy the journey of crafting these delicate sheets.
- Don’t be afraid to get creative with your fillings! From savory to sweet, there’s a world of flavors waiting to be wrapped in your homemade phyllo.
- Remember to keep the dough covered when not working with it to prevent drying out.
- Embrace imperfectionsβeach handmade sheet tells its own story of care and dedication.
So, roll up your sleeves, dust off that rolling pin, and embark on a culinary adventure with this Homemade Phyllo Pastry recipe! Your kitchen will be filled with the aroma of tradition, and your taste buds will thank you for the delightful journey. πΏπ
