Filo is a dough that is widely used inTurkish and Georgian cuisine for baking sweet and savory dishes. Translated from Greek, filo means leaf. The dough is rolled into a paper-thin sheet, each layer is oiled to form a crisp crust. This dough is used to make the famous baklava, buns, envelopes, rolls, pies with different fillings.
Filo dough recipe is popular not only inMediterranean countries, but also in many others, for example, Austria, Hungary and Germany, where they make strudel from it. True European filo dough recipe contains eggs. The dough is rolled into a paper-thin sheet, each layer is oiled to form a crisp crust.
Ready frozen filo dough can be bought insupermarket in the department with cakes. Before use, the dough must be defrosted, which can take the whole night. If you do not plan to use all the dough sheets, take out as much as you need, and put the rest back in the freezer. But still the best option would be to prepare the dough yourself.
The leaves should be oiled in order tothey are not stuck together, put them in a pile, cover them with cling film, and put a wet towel on top, since the open sheet will dry out very quickly and crumble when they start to wrap the stuffing. A wet towel should not touch the sheets, otherwise the dough will limp.
But if there is no test for sale, but you have in mindtinkering in the kitchen and bake a sweet baklava or a phyllo dough pie, you can cook it yourself. If you do not know how to cook filo dough, we offer you a simple recipe. In fact, the filo dough recipe exists in two versions - with an egg and without an egg. Both options are very simple and mixed the same way, and the main difficulty lies in its correct rolling - after all, the filo dough should be almost transparent. And here you need to know one very important rule - you can only use corn starch for rolling, and not wheat flour. Therefore, before making filo dough, check to see if you have corn starch at home.
Filo dough recipe contains the following ingredients:
* Flour 350 gr
* Egg 1 piece
* Wine vinegar and vegetable oil 1 tablespoon
*Salt
* Water 150 milliliters
*Corn starch
If the dough is without an egg, then the amount of waterneed a little increase. To prepare the dough, salt is mixed with flour and poured into a cup in a slide, in the center of which a recess is made. Pour oil, vinegar, warm water, egg and knead soft, elastic dough. Water needs to be poured in a little, kneading the dough to a consistency so that it is easy to roll. Finished dough need to beat off several times, roll it into a bun and throw it on the table with force, then lay for 40 minutes. After that, divide the dough into several parts, make balls, put in the refrigerator and cover with a napkin so that it does not dry out.
Each piece must be very thin roll.To speed up the process, you can roll out three balls at once; for this, each ball needs to be slightly rolled, sprinkled properly with starch and the layers are folded onto each other.
To make a filo pasty cake, you need to takea dough sheet, lubricate it with oil and put a second one on top, which is also lubricated with oil. Put the stuffing in the middle of the square, for example, ready-made jam, cover with a corner and brush with oil. Then cover with corners on the sides and smear again. Wrap the last corner, brush with butter the whole pie and put on a baking sheet.
Put the pies in the preheated oven and bakeat 180 degrees for 15 minutes. Ready-made cakes should turn out golden in color and with a crispy crust. As a filling, you can use minced meat, fish, cheese, apples and more.
