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
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
BASIC RECIPE FOR PHYLLO DOUGH
Phyllo dough is easier bought, but for the adventurous, here is a Flemmish recipe for making your own dough!
Provided by Taylor in Belgium
Categories Breads
Time 30m
Yield 9 sheets (12x12inch)
Number Of Ingredients 4
Steps:
- Sift the flour with the salt.
- Make a well in the middle of the flour.
- In the well put the water and the olive oil.
- Work the dough until it hangs well together.
- Dust flour on a table or board.
- Knead the dough for about 5-7 minutes.
- The dough should be smooth and not stick to the board.
- Roll the dough out to a big rectangle.
- Lay a damp towel over it and let it rest for about 15 minutes.
- Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
- Continue with the recipe that requires the phyllo dough.
Nutrition Facts : Calories 103.6, Fat 6.1, SaturatedFat 0.8, Sodium 65.1, Carbohydrate 10.6, Fiber 0.4, Protein 1.4
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25 EASY PHYLLO DOUGH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4/5 (5)Published 2021-07-13Category Recipe Roundup
- Baklava Rolls. A traditional Greek treat, baklava is a sweet layered cake made from pastry, nuts, and honey. This super-flaky version is delightfully light, but still rich enough to satisfy.
- Bourbon Pecan Sweet Potato Phyllo Casserole. This inventive recipe is a punched-up version of the classic sweet potato casserole. Made with layers of buttery phyllo and topped with crunchy sage pecans, it’s a sweet and savory must-try!
- Spanakopita. It doesn’t get much better than rich, creamy, gooey spanakopita. This vegan treat is a comfort food casserole, made with fresh spinach and cream cheese sandwiched between layers of flaky pastry.
- Tiropita. Calling all cheese lovers! You’ll have to try this tiropita, made with four different types of cheese. Tangy feta, salty parmesan, mild gouda, and creamy ricotta are blended together and crammed between golden sheets of pastry.
- Greek Orange Cake. This juicy orange cake bursts with citrus flavors in every moist mouthful. Zesty, tangy, and sweet, it’s a bright combo of orange syrup and soft, spongy pastry.
- Kunafa. Kunafa is a Middle Eastern dessert made with shredded phyllo and formed into a moist cake. You can stuff your kunafa with almost anything to make it sweet or savory.
- Mini-Apple, Cheddar & Bacon Phyllo Snack Tart. These tiny tarts pack a big punch. Crunchy, sweet, savory, and salty, they’re a gorgeous blend of tastes and textures.
- Zucchini Phyllo Pie. This vegetarian recipe is a great pick for summer. Light and fluffy, it’s full of caramelized zucchini, fresh corn, shallots, and fresh herbs.
- Roasted Winter Vegetable Baklava. Baklava is generally a dessert, but this unique recipe gives it a savory spin. Roasted root veggies and fresh fennel are baked in a walnut phyllo crust.
- Greek Honey Nut Pie. This delicious dessert is very similar to baklava, but with fewer layers. Here, the honey and nut filling is spread thickly between two phyllo dough slices to create a rich pie.
12 PHYLLO DOUGH RECIPES THAT ARE EASY AND IMPRESSIVE
From purewow.com
Author Katherine GillenPublished 2019-10-11
- Spicy Ricotta-stuffed Phyllo Rolls. We’re starting a petition to get these cheese-stuffed phyllo rolls at every cocktail party from now on. They’re just creamy and spicy enough, and best served with a jalapeño jelly dipping sauce.
- Falafel Pie With Cucumber-tomato Salad. We didn’t think you could improve on falafel, but here we are. This pie is filling, healthy and surprisingly simple to make.
- Baklava Pie. While it’s totally delicious, baklava is admittedly tedious to make at home. This version eliminates the layers and bakes up as an equally delicious (and effortless) pie instead.
- Greek Spinach And Feta Pie (spanakopita) The traditional cheese and spinach pie, spanakopita, has a lot going for it, including buttery, cheesy goodness and a crisp phyllo crust.
- Buffalo Chicken Phyllo Rolls. Buffalo chicken is always a good idea, but it’s even better when wrapped in a flaky, portable package.
- Phyllo Dough Meat And Feta Rolls. These are kind of like a Mediterranean egg roll but filled with meat and cheese. We’ll have three, please.
- Spinach Feta Quiche With Flaky Phyllo Crust. The hardest part of making a quiche is working with the crust. The solution? Swap it for store-bought phyllo dough.
- Easy Pistachio Chocolate Baklava. If you do want to tackle this Greek pastry at home, why not start with this approachable version? It has three big layers instead of many thin ones, which saves a ton of time (and tears).
- 5-ingredient Caprese Phyllo Cups. Tomatoes, mozzarella and basil are a foolproof combination. FYI, you can make your own phyllo cups (fancy!) but you can also find pre-made ones at the grocery store.
- Samosas. Sure, traditional samosas aren’t usually made with phyllo. But give us a shatteringly crisp crust and we’re not complaining.
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