Pulled Phyllo Pastry Kneaded In A Bread Maker Recipes

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HOMEMADE PHYLLO PASTRY



Homemade Phyllo Pastry image

Something I came across while living abroad. Many of the older generation living in the area referred to as the holy land, will use only the homemade version. I don't expect anyone to actually try it, but then again, one never knows. I personally prefer the homemade, as it has a fresher taste than commercially frozen fillo dough's, and the frozen kind can often break if opened too soon, or while warming to room temp, one became rather sticky on me. equipment needed: rolling pin, wooden dowel no less than 24 inches long and 3/4 inch diameter, large cloth, and wax paper.

Provided by alAmira

Categories     Greek

Time 30m

Yield 12 sheet layers fillo

Number Of Ingredients 4

4 cups flour
1 teaspoon salt
1 1/3 cups tepid water
1/4 cup olive oil

Steps:

  • Sift flour and salt into a mixing bowl and add the water with oil.
  • Stir until forms soft dough, then knead in the bowl about 10 minutes.
  • Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
  • When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
  • If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
  • Always bring to room temp before using.
  • Divide the pastry into 12 equal portions, shaping them into smooth balls.
  • Cover with a cloth, except the one you're working with.
  • Take a ball of dough, and shape it into a square.
  • Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
  • Dust again with flour.
  • Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
  • Keep hands on each side of the pastry.
  • Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
  • Unroll carefully.
  • After second rolling, the pastry should be about 10x12 inches.
  • Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
  • The edges can be given a final stretch with the fingertips.
  • You should wind up with a pastry that's 14x18 inches in size.
  • Place on a cloth, cover with wax paper and fold the cloth over the top.
  • Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
  • Use soon after making as they'll go sour if you keep them too long.
  • If desired, you can roll them out more thinly.
  • Repeating the dowel rolling process more will result in a thinner square each time.
  • Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
  • In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.

HOMEMADE PHYLLO (OR FILO) DOUGH



Homemade Phyllo (or Filo) Dough image

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

2 cups all-purpose flour, plus more for kneading
5 teaspoons olive oil
½ teaspoon fine salt
2 teaspoons white wine vinegar
¾ cup warm water (110 degrees F (43 degrees C))
½ cup cornstarch
2 tablespoons all-purpose flour

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



Basic Phyllo Dough image

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

3 1/2 to 4 1/2 cups finely ground durum semolina
1 scant teaspoon salt
1 1/4 cups water
1/2 cup extra-virgin olive oil, plus more for the bowl
1 tablespoon red-wine vinegar or lemon juice

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

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