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Name: Filo Pastry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Greek
Ingredients: 1/2 c Warm water; Cornstarch for dusting; 2 tb olive oil; 2 2/3 c Unbleached flour; 1 ts Salt

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INGREDIENTS

1/2 c Warm water
Cornstarch ; for dusting
2 tb olive oil
2 2/3 c Unbleached flour
1 ts Salt

INSTRUCTIONS

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

NOTES

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Filo Pastry

1/2 c Warm water
 Cornstarch for dusting
2 tb olive oil
2 2/3 c Unbleached flour
1 ts Salt

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

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 6

Calories: 215
Calories from Fat: 15 (7%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 72.2mg		2 %
Total Carbohydrate 43.1g		13 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 41.3g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 215

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