Filo Pastry

Filo Pastry

Ready in 1 hour

Top-ranked recipe named "Filo Pastry"

Share it:

Try this Filo Pastry recipe, or contribute your own. "Breads" and "Greek" are two tags used to describe Filo Pastry.


Ingredients

Are you making this? 
1/2 c Warm water
Cornstarch; for dusting
2 tb olive oil
2 2/3 c Unbleached flour
1 ts Salt

Original recipe makes 6

Servings  

Preparation

Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets. Source: Rodales Naturally Delicious Desserts and Snacks, by Faye Martin, 1978. Shared by June Hoffman, 9/93

Calories Per Serving: 215 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Filo Pastry. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Puff Pastry

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free