Best 2 Homemade Phyllo Or Filo Dough Recipes
Homemade phyllo dough, also known as filo dough, is a thin, unleavened dough used in various pastries and cuisines worldwide. Its origins can be traced back to ancient Greece and Turkey, where it is still widely used today. Phyllo dough is characterized by its light and flaky texture, making it a popular choice for dishes like baklava, spanakopita, and börek. The dough is made from a simple mixture of flour, water, and salt, which is then rolled out into thin sheets. This process can be time-consuming and requires a certain level of skill, which is why many people opt for store-bought phyllo dough. However, making homemade phyllo dough is a rewarding experience that allows you to control the ingredients and the quality of the final product. In this article, we provide detailed recipes for making homemade phyllo dough from scratch, including step-by-step instructions, tips, and troubleshooting advice. We also feature a collection of delicious recipes that showcase the versatility of phyllo dough, from classic Greek dishes to contemporary creations. Whether you're a seasoned baker or just starting, we invite you to explore the world of homemade phyllo dough and discover the joy of creating your own delicious pastries.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE PHYLLO PASTRY
Something I came across while living abroad. Many of the older generation living in the area referred to as the holy land, will use only the homemade version. I don't expect anyone to actually try it, but then again, one never knows. I personally prefer the homemade, as it has a fresher taste than commercially frozen fillo dough's, and the frozen kind can often break if opened too soon, or while warming to room temp, one became rather sticky on me. equipment needed: rolling pin, wooden dowel no less than 24 inches long and 3/4 inch diameter, large cloth, and wax paper.
Provided by alAmira
Categories Greek
Time 30m
Yield 12 sheet layers fillo
Number Of Ingredients 4
Steps:
- Sift flour and salt into a mixing bowl and add the water with oil.
- Stir until forms soft dough, then knead in the bowl about 10 minutes.
- Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
- When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
- If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
- Always bring to room temp before using.
- Divide the pastry into 12 equal portions, shaping them into smooth balls.
- Cover with a cloth, except the one you're working with.
- Take a ball of dough, and shape it into a square.
- Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
- Dust again with flour.
- Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
- Keep hands on each side of the pastry.
- Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
- Unroll carefully.
- After second rolling, the pastry should be about 10x12 inches.
- Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
- The edges can be given a final stretch with the fingertips.
- You should wind up with a pastry that's 14x18 inches in size.
- Place on a cloth, cover with wax paper and fold the cloth over the top.
- Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
- Use soon after making as they'll go sour if you keep them too long.
- If desired, you can roll them out more thinly.
- Repeating the dowel rolling process more will result in a thinner square each time.
- Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
- In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
Tips:
- Make sure all your ingredients are cold before you start. This will help the dough to come together more easily and prevent it from becoming sticky.
- Work quickly and keep the dough cold. The longer the dough is exposed to the air, the more likely it is to become dry and brittle.
- Roll the dough out as thinly as possible. The thinner the dough, the more delicate and crispy it will be.
- Brush the dough with melted butter or oil before baking. This will help to prevent it from drying out.
- Bake the dough at a high temperature for a short amount of time. This will help to create a crispy crust.
- Let the dough cool slightly before serving. This will help to prevent it from breaking apart.
Conclusion:
Homemade phyllo dough is a delicious and versatile ingredient that can be used to make a variety of dishes, from baklava to spanakopita. With a little practice, you can easily make your own phyllo dough at home. Be sure to follow the tips above to ensure that your dough turns out perfect.
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