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| FILO
/ PHYLLO PASTRY |
RECIPE |
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I
have been receiving requests for the recipe for this
most versatile of pastries, filo pastry. It is of course
readily available in most supermarkets these days and
in the opinion of most chefs, certainly mine, one of
the god sends of convenience products.
The
production of filo pastry is not for the faint hearted,
it requires not only a lot of time and patience but
skill also. It will require quite a few attempts to
be able to judge the dough's correct consistency and
also the technique for stretching it without breaking
/ ripping the dough.
I personally have only ever made filo pastry maybe a
half dozen times in my life. The eventual feeling of
satisfaction is wonderful but I haven't found that that
feeling warrants the work involved. Especially when
I can pick up such a great pre-made product from the
local supermarket. That said, it is worth a go, even
if you do it just the once. If for no other reason than
to appreciate the work involved to churn out tonnes
of it commercially or what the Greek and Turkish cooks
have done for decades.
I
still remember the first time I saw filo pastry made
by hand. I was in Greece and I watched as a friends
grandmother and mother went about the task - kneading
and stretching, kneading and stretching . . . and trust
me after make a good size batch of this, you will also
require the hands of a loving partner to knead and stretch
your shoulder muscles back to a relaxed state.
For
all that, once produced, by hand or commercially, there
are so many dishes and ways to use this delicate and
versatile pastry. It can be used to replace other pastries
for many dishes. Replace the puff pastry in beef Wellington
for example, or replace the dough normally used for
samosas, spring rolls and wontons. The links below however
will take you to my recipes that are supposed to use
filo pastry and a tips page on using the pastry
You will find additional information on the page FILO
PASTRY : TECHNIQUES AND HOW TO USE by Jus-Rol
FILO
PASTRY RECIPE
Ingredients
for filo pastry
| flour |
400
|
gm |
| salt |
1
|
tsp |
| warm
water |
125
|
ml |
| olive
oil |
2
|
tbs |
| cornflour |
|
sq |
How
to make filo
pastry
- Sift
flour and salt into bowl
- Gradually
add the water to make a stiff dough (use more or less
of the water as required)
- Place
a little oil on hands and knead the dough on a work
surface, gradually work in all the oil this way until
a smooth, elastic dough is achieved
- Roll
the dough in a little more oil and place in a bowl,
cover with a damp cloth, and allow to stand in a warm
place for approximately 2 hours to rest
- Scale
the dough down into 10 parts and roll to 1/4-inch
thickness on a pastry board lightly dusted with cornstarch
- Cover
with a cloth and allow to relax for 10 minutes
- Cover
a table work bench with a smooth, clean cloth and
lift rolled dough onto it
- Putting
your hands, palms down under the dough, gently stretch
the dough with the back of hands, working around the
table until the dough is stretched and as thin as
tissue paper and approximately 35 x 35 cm square
- Cut
the filo pastry into required shapes and use immediately
or store under a damp cloth
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Enjoy
your filo pastry and bon appetit . . .
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
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