Basic Recipe for Homemade Phyllo Dough
Description:
Venture into the realm of homemade phyllo dough with this Flemish-inspired recipe! While store-bought phyllo is convenient, crafting your own unleashes a sense of culinary adventure. Dive into the process and savor the satisfaction of creating this essential pastry ingredient from scratch. 🥐
Recipe Overview:
- Category: Breads
- Keywords: Greek, European, < 30 Mins, Oven, Easy
- Yield: 9 sheets (12x12inch)
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
- Calories: 103.6 per serving
- Nutritional Information:
- Fat: 6.1g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 65.1mg
- Carbohydrates: 10.6g
- Fiber: 0.4g
- Sugar: 0g
- Protein: 1.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Water |
| 1 | Flour |
| 4 | Olive oil |
| 1/4 | Salt |
Instructions:
-
Sift the Flour: Begin by sifting the flour into a large mixing bowl. Add the salt to the flour and combine thoroughly.
-
Create a Well: Make a well in the center of the flour mixture, forming a crater-like shape.
-
Add Wet Ingredients: Pour the water and olive oil into the well.
-
Mix the Dough: Gradually incorporate the wet ingredients into the flour, using your hands to mix until a cohesive dough forms.
-
Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for approximately 5-7 minutes until it becomes smooth and elastic.
-
Rest the Dough: Once kneaded, cover the dough with a damp towel and allow it to rest for about 15 minutes. This resting period helps relax the gluten, making the dough easier to work with.
-
Roll Out the Dough: Dust your work surface with flour. Roll out the dough into a large rectangle, ensuring it’s thin and even.
-
Stretch the Dough: With floured hands, gently stretch the dough from the center outwards until it reaches a size of approximately 3 feet by 3 feet (1 meter by 1 meter). If your workspace is limited, divide the dough into 9 portions and roll out each into a 1-foot by 1-foot sheet.
-
Cut the Dough: Using a sharp knife or pizza cutter, trim the dough into the desired sheet size, typically 12×12 inches.
-
Proceed with Your Recipe: Your homemade phyllo dough is now ready to be used in your favorite recipes! Whether crafting savory spanakopita or indulgent baklava, the possibilities are endless.
Tips:
- Ensure your work surface is well-floured to prevent the dough from sticking.
- Be patient during the stretching process, as phyllo dough should be thin and delicate.
- If not using the dough immediately, it can be wrapped tightly in plastic wrap and refrigerated for up to 2 days, or frozen for future use.
Embark on this culinary journey and experience the satisfaction of creating your own phyllo dough. From its delicate layers to its versatility in dishes, homemade phyllo adds a touch of authenticity to your culinary creations. Enjoy the process and savor the delicious results! 🌟👩🍳
