how do you make filo pastry?

Answer 1

It is readily available in most supermarkets.

"The production of filo pastry is not for the faint hearted, it requires not only a lot of time and patience but skill also. It will require quite a few attempts to be able to judge the dough's correct consistency and also the technique for stretching it without breaking / ripping the dough. "

ANYWAY - HERE IS THE RECIPE
Filo / Phyllo Pastry Recipe

Ingredients for filo pastry

flour 400 gm
salt 1 tsp
warm water 125 ml
olive oil 2 tbs
cornflour sq

How to make filo pastry

Sift flour and salt into bowl
Gradually add the water to make a stiff dough (use more or less of the water as required)
Place a little oil on hands and knead the dough on a work surface, gradually work in all the oil this way until a smooth, elastic dough is achieved
Roll the dough in a little more oil and place in a bowl, cover with a damp cloth, and allow to stand in a warm place for approximately 2 hours to rest
Scale the dough down into 10 parts and roll to 1/4-inch thickness on a pastry board lightly dusted with cornstarch
Cover with a cloth and allow to relax for 10 minutes
Cover a table work bench with a smooth, clean cloth and lift rolled dough onto it
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, working around the table until the dough is stretched and as thin as tissue paper and approximately 35 x 35cm square
Cut the filo pastry into required shapes and use immediately or store under a damp cloth
Legend:
lt = litres
ml = millelitres
kg = kilograms
gm = grams
tsp = teaspoon
tbs = tablespoon
sq = sufficient quantity (add to taste)
pc = piece, meaning a whole one of

Enjoy your filo pastry and bon appetit . . . . .

Answer 2

Filo / Phyllo Pastry Recipe •

I have been receiving requests for the recipe fir this most versatile of pastries, filo pastry. It is of course readily available in most supermarkets these days and in the opinion of most chefs, certainly mine, one of the god sends of convenience products.

The production of filo pastry is not for the faint hearted, it requires not only a lot of time and patience but skill also. It will require quite a few attempts to be able to judge the dough's correct consistency and also the technique for stretching it without breaking / ripping the dough.

I personally have only ever made filo pastry maybe a half dozen times in my life. The eventual feeling of satisfaction is wonderful but I haven't found that that feeling warrants the work involved. Especially when I can pick up such a great pre-made product from the local supermarket. That said, it is worth a go, even if you do it just the once. If for no other reason than to appreciate the work involved to churn out tonnes of it commercially or what the Greek and Turkish cooks have done for decades.

I still remember the first time I saw filo pastry made by hand. I was in Greece and I watched as a friends grandmother and mother went about the task - kneading and stretching, kneading and stretching . . . and trust me after make a good size batch of this, you will also require the hands of a loving partner to knead and stretch your shoulder muscles back to a relaxed state.

For all that, once produced, by hand or commercially, there are so many dishes and ways to use this delicate and versatile pastry. It can be used to replace other pastries for many dishes. Replace the puff pastry in beef Wellington for example, or replace the dough normally used for samosas, spring rolls and wontons. The links below however will take you to my recipes that are supposed to use filo pastry and a tips page on using the pastry

Filo pastry tips
Baklava
Prawn and cheese mille feuille
Cheese parcels with fresh berries
Vegetarian spring rolls with cashews
Winter curry rolls with basmati rice
Filo / Phyllo Pastry Recipe

Ingredients for filo pastry

flour 400 gm
salt 1 tsp
warm water 125 ml
olive oil 2 tbs
cornflour sq

How to make filo pastry

Sift flour and salt into bowl
Gradually add the water to make a stiff dough (use more or less of the water as required)
Place a little oil on hands and knead the dough on a work surface, gradually work in all the oil this way until a smooth, elastic dough is achieved
Roll the dough in a little more oil and place in a bowl, cover with a damp cloth, and allow to stand in a warm place for approximately 2 hours to rest
Scale the dough down into 10 parts and roll to 1/4-inch thickness on a pastry board lightly dusted with cornstarch
Cover with a cloth and allow to relax for 10 minutes
Cover a table work bench with a smooth, clean cloth and lift rolled dough onto it
Putting your hands, palms down under the dough, gently stretch the dough with the back of hands, working around the table until the dough is stretched and as thin as tissue paper and approximately 35 x 35cm square
Cut the filo pastry into required shapes and use immediately or store under a damp cloth
Legend:
lt = litres
ml = millelitres
kg = kilograms
gm = grams
tsp = teaspoon
tbs = tablespoon
sq = sufficient quantity (add to taste)
pc = piece, meaning a whole one of

Enjoy your filo pastry and bon appetit . . . . .

Better yet, just go buy it!

Answer 3

For the phyllo dough:

1 1/2 cups of all-purpose flour
1 1/2 teaspoons of olive oil
water
Make a hole in the middle of the flour and add 1/4 cup of water to start. Mix with a fork. Add the olive oil and continue mixing, adding more water if needed to make a soft dough.

Turn the dough out onto a floured surface and knead by hand, oiling hands if needed, until the dough is soft, malleable, and smooth, about 10 minutes.

Divide the dough into four equal pieces and roll each piece out to a rough oval shape, about 22 inches across. Drizzle with a little olive oil.

Roll Up the Phyllo Pie and Bake

Preheat oven to 390F (200C).

Make sure that the filling at the ends of the roll is covered with dough, and roll the pie into a long roll shape, like a thin jelly roll. Form the pie into a spiral. On a floured work surface, Hold one end of the pie, and gently coil roll around to form a spiral. At the outer end of the spiral, tuck the end under, using wet fingers to pinch it in place.

The Greek name for this shape of pita is strifti (στριφτή, pronounced streef-TEE) which means twisted, to describe its spiral shape.
Place the spirals on a non-stick cookie sheet and bake at 390F (200C) for 20 minutes.

Answer 4

Filo Pastry Fingers:

Really quick and easy for a snack. Not gourmet but depending on any additions you apply to the recipe they could be! Very yummy though.

20 min 5 min prep
7 servings

4 sheets phyllo pastry
cooking spray
1/2 cup grated cheese
2 tablespoons tomato paste

1. Seperate pasty sheets and spary on one side.
2. Put two sheets on top of each other and spread on tomato paste.
3. Sprinkle cheese onto them.
4. Put other two sheets on top of each other and lay on top.
5. Cut 1 inch fingers with a very sharp knife, the entire length of the pastry.
6. Twist each finger so each length twists three to four times and lay on a baking sheet.
7. Put in oven and cook to pastrys cooking directions.
8. Yummy!

Answer 5

You can find the dough in the freezer section of your supermarket. It's really difficult to work with because it's so thin, like tissue. Cover it with a wet paper towel as you're using it because if you leave it out it will dry and flake everywhere. Good luck!

Answer 6

Unless you have a very extensive culinary background, it isn't possible to make phyllo at home.........I'm Cordon Bleu trained and WOULDN'T TRY TO IF SOMEONE PUT A GUN TO MY HEAD!!!! Buy it in the frozen foods section of your well stocked grocery store......Good luck with using it, can be a bit tricky for the novice cook......Enjoy!!!

Christopher

Answer 7

Much the same way as making french "puff pastry"
Its a long laborious work having to do with folding-turning-rolling out, folding-turning-rolling out and so on till you could scream

Answer 8

Oh honey, dont waste your time. Just go buy the phyllo dough in the freezer section at the store.

Answer 9

I buy mine from the freezer section of the supermarket.

Answer 10

this is easy. you MAKE a trip to the market, purchase the phillo dough as you can't make it as good as you can buy it, see how easy.