Best 2 Substitute Phyllo Dough Recipes
In the realm of culinary delights, phyllo dough stands as a versatile pastry, renowned for its delicate layers and flaky texture. Originating from the kitchens of the Middle East and Central Asia, this paper-thin dough has become an integral part of various cuisines worldwide. From the savory pastries of börek and spanakopita to the sweet indulgence of baklava, phyllo dough's versatility knows no bounds. However, if you find yourself without this culinary gem, fret not, for there are several substitutes that can replicate its unique characteristics. This article presents a comprehensive guide to phyllo dough substitutes, providing detailed recipes for each alternative. Discover the secrets to creating delectable dishes using spring roll wrappers, puff pastry, wonton wrappers, and homemade dough. Whether you're a seasoned chef or a culinary novice, these recipes will empower you to recreate your favorite phyllo dough dishes with ease. From the crispy layers of spanakopita to the flaky crust of baklava, you'll find a substitute that fits your taste and skill level. So, embark on this culinary journey and let your taste buds savor the wonders of phyllo dough alternatives.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE PHYLLO (OR FILO) DOUGH
I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g
BASIC PHYLLO DOUGH
It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we're used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she's not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It's delicious.
Provided by Mark Bittman
Categories breakfast, brunch, dinner, lunch, dessert, main course
Time 1h20m
Yield 1 pie, 8 to 12 servings
Number Of Ingredients 5
Steps:
- In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should take about 10 to 12 minutes.
- Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it's frozen, first defrost in the refrigerator.)
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 235 milligrams
Tips for Substitutes:
- For a crispy, flaky texture: Use spring roll wrappers or wonton wrappers.
- For a more tender, delicate texture: Use puff pastry or crescent dough.
- For a vegan option: Use rice paper or kataifi dough.
- For a gluten-free option: Use corn tortillas or almond flour tortillas.
- To make your own phyllo dough: Use a simple recipe with flour, water, and oil.
Conclusion:
There are many different substitutes for phyllo dough that can be used to create delicious and versatile dishes. Whether you are looking for a crispy, flaky texture, a tender, delicate texture, a vegan option, a gluten-free option, or a homemade option, there is sure to be a substitute that meets your needs. Experiment with different substitutes to find the one that you like best!
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