Filo/Phyllo Pastry RecipeOrigin: Britain Period: Traditional |
IngredientsFilo (Phyllo) is one of the classic sheet pastry type and is very versatile. Admittedly, you can buy phyllo pastry very readily, but it's always useful if you know how to make your own.
400g plain flour 
Filo/Phyllo Pastry Preparation:Method:Sift together the flour and salt into a bowl. Using a fork to mix, gradually add the warm water to the bowl until you have a stiff dough, using just enough water to get this consistency (you don't want the pastry to be too wet). Turn the dough onto a work surface then rub a little oil on your hands and begin kneading your dough. Continue kneading the dough, adding more oil to our hands until the dough itself is smooth and elastic and all the dough has been used up. Oil a bowl then roll the dough into a ball. Turn the dough in the bowl to coat in oil then cover with a damp cloth and set aside in a warm place to rest. After this resting period cut the dough into 10 equal portions. Dust a work surface with cornflour and roll each piece out to 5mm thick then cover with a clot and allow to rest for 10 minutes more. Carefully lift each piece of filo pastry then place your hands, palms downwards under the dough. Use the backs of your hands to gently stretch the dough moving your hands evenly beneath the dough until the entire piece is paper thin (it should be about 35cm square by this time). Either use the dough immediately, or store in a damp cloth or you can dust each dough piece with cornflour, stacking the pieces and trimming to shape before freezing. |
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