Baklava - step-by-step recipes at home

How to make your own phyllo dough

Filo dough is the thinnest layers of unsweetened, yeast-free semi-finished flour product, rolled out to a translucent state.

It “came” to us from Greece, where it is used as a basis for preparing Mediterranean sweets.

In our country, a similar dough is called stretch dough, because, ultimately, it is stretched by hand. But you can cook it differently. How? Find out from the article.

Let's reveal the secret of how to roll out phyllo dough into the thinnest sheets with the least effort.

What does that require:

• sift one and a half cups of flour into a deep bowl along with eight grams of baking powder and half a teaspoon of salt;
• make a depression in the slide;
• Break an egg into a hole and mash it a little with your hands;
• add a mug of milk two-thirds full and a quarter of a glass of refined oil.

Mix liquid ingredients with flour using your hands. Knead a sticky and very soft dough.

It will stick strongly to your hands, but you no longer need to add flour to it, otherwise you won’t be able to roll out the dough as thin as you want.

It is more convenient to knead the semi-finished product on a smooth countertop. You can remove stuck pieces using a scraper. After 7 to 10 minutes of kneading, the dough should still be soft, but it will no longer be as sticky.

Roll the piece into a ball. Place in a bowl dusted with flour and cover with cling film. The dough will rest for 30 minutes. During this time, gluten will gain the necessary properties.

Let's stretch the ball into a short “sausage” and divide the piece into 6 equal parts and give each a rounded shape. We put the pieces under the film so they don’t get windy.

Let's move on to the most important step - rolling out the dough.

So, how to prepare phyllo dough:

1. Prepare a mixture of cornstarch and flour. Let's take 150 g of the first, half as much of the second. We will sprinkle the layers with this mixture so that they do not stick together.
2. Roll out the first ball into a not very thin layer, approximately 3 mm thick, and set it aside, generously dusting it with starch mixture.
3. Roll out the next ball in the same way and place the second layer on top of the first.
4. Roll out the remaining pieces, stack all the layers, but generously sprinkle each layer with flour and starch.
5. Let's move the stack closer to us and roll it out as thin as possible, you should get a rectangle measuring approximately 40x45 cm.

Now you can separate the layers of dough from each other. Excess flour and starch should be brushed off with a brush.

Filo dough dries out very quickly. While you work with one sheet, cover the others with a damp towel or plastic wrap.

Strudel is a traditional Austrian dessert in the form of a roll, which is made from thin layers of dough wrapped around all kinds of fillings.

Apple strudel is a classic. To prepare this most delicate delicacy you will need three sheets of phyllo dough.

Let's make the filling. Let's take:

• three fragrant apples;
• half a glass of sugar and raisins;
• a whole glass of walnuts;
• a teaspoon of cinnamon and three tablespoons of breadcrumbs;
• a quarter stick of butter.

The oil needs to be heated and melted in a water bath. Cut the apples into cubes. Grind the nuts in a blender. Soak the raisins in boiling water for 10 minutes, drain the water.

Forming the cake:

1. Coat the dough sheets with oil and stack them on top of each other.
2. Mix all filling ingredients.
3. We lay out the apples with raisins and breadcrumbs in a “sausage” pattern along the smaller side of the layer, retreating 6–7 cm from both edges.
4. Place the edges of the dough over the filling, roll the pie and coat with melted butter.

Article on the topic: Polish-style fish - a classic recipe

Place the dessert in the oven to bake at 180ºC for half an hour.

Traditional baklava can be prepared with honey or sugar. We will share a recipe using syrup. This delicacy turns out to be less cloying. Recipes made from phyllo dough will be just the thing for those who like not-so-sweet desserts.

We prepare products:

• 12 sheets of thin dough;
• half a stick of butter;
• a cup of walnuts;
• for syrup - 2 cups sugar, 3 cups water, half a lemon.

Melt the butter in the microwave. Crush the nuts with a rolling pin, leaving a handful of whole halves for decoration.

Stages of preparing dessert;

1. Place six layers of dough on top of each other on a baking sheet, generously coat each with butter.
2. Place crushed nuts on top of the dough.
3. Cover them with six sheets of dough, each of which is also greased with oil.
4. We make slits with a sharp knife, dividing the dessert into diamonds.
5. Decorate the pieces with walnut halves and place the dessert in an oven preheated to 180ºC for 40 minutes.

While the baklava is baking, prepare the syrup. Boil sugar and water over high heat for 20 minutes.

Dilute the resulting mixture with lemon juice and leave on the stove for another 5 - 7 minutes.

Fill the finished dessert with sweet liquid so that it gets into all the slots. Remove the baklava from the baking sheet after a few hours, when it is completely saturated with sugar syrup.

Cooking meat pies

In Turkey, phyllo dough pies with meat are called börek. The juicy filling is made from lamb shoulder. The proportions for this dish are arbitrary.

The meat is ground into minced meat. Fry in a frying pan until cooked along with onions and spices for lamb.

Filo dough is very thin and bakes quickly, so raw foods are never wrapped in it.

A sheet of phyllo is folded in thirds to create a long “track”. A little filling is placed on the edge. The dough is lifted by one corner and dragged onto the minced meat. It is further folded according to the same principle so that the result is a triangular pie.

Baked phyllo dough is greased with melted butter, sprinkled with sesame seeds and baked in the oven at 170ºC in 30 minutes.

Filo pastry pie with cheese

For a pie with cheese you will need 400 g of dough.

Filling:

• 700 g cheese;
• a mug of sour cream;
• three eggs;
• a bunch of greenery.

Crumble the cheese, chop the herbs, mix everything with sour cream and beaten eggs.

The pie is laid out in layers: 2 sheets of dough - filling, 2 sheets of dough - filling, and so on. Before spreading the cheese, brush the dough with olive oil.

The top sheets are coated with beaten egg. The pie is baked at 180ºC for 35 minutes.

Baskets with crab meat

We will make the filling for the baskets from crab sticks. But if you have the opportunity to buy real crab meat, cook with it.

Products:

• a pack of sticks;
• cream cheese - a jar, approximately 70 g;
• spoon of mayonnaise;
• greens to taste.

We freeze the sticks in the freezer. Then let them thaw a little, grate them on a track and mix them with cheese, mayonnaise and herbs.

Place squares of phyllo dough into the muffin tins, moving them slightly relative to each other to create something like a flower. Each basket will require 3-4 layers. Spray all the sheets with olive oil and put a little filling in the middle.

Bake portions in preheated oven until browned.

Kulebyaka with salmon and rice

All ingredients for fish pie must be prepared in advance. We do not indicate the proportions; they can be taken arbitrarily.

For the filling you will need: salmon, chicken eggs, herbs, rice porridge. The whole fish or fillet can be baked in the oven or boiled in water, and then disassembled and removed all the bones.

It is better to cook kulebyak in a deep bowl.

1. Place 3 sheets of dough on the bottom. All layers must be oiled.
2. Level out the filling from rice porridge, herbs and chopped boiled eggs.
3. Cover this layer with two sheets of phyllo and coat with butter.
4. We level the layer of minced fish and cover the kulebyak with the next three sheets.
5. Brush the surface of the pie with beaten yolk and place in a preheated oven. Remove when browned.

Article on the topic: Causes of flatulence

Greek spinach and feta pie

Greek spanokopita pie is made from stretch dough. To prepare it, in addition to Feta and spinach, you will also need Ricotta, 4 eggs and an onion.

Place 6 layers of phyllo on the bottom of a ceramic mold, drizzled with olive oil.

Spread the filling over the dough:

1. A pack of Feta cheese is crumbled with a fork.
2. Beat 4 eggs in a bowl and mix with the contents of the package of Ricotta cheese.
3. Combine all the ingredients, add chopped onion fried until golden brown.
4. The resulting sauce is poured into a bowl with spinach and stirred.

The filling is covered with two more layers of phyllo. The edges are greased with yolk and sealed. The surface of the pie is coated with olive oil.

The dough is baked in the oven for about 40 minutes. Allow the cake to rest for 15-20 minutes before slicing.

Sweet banitsa recipe

Banitsa is an airy cottage cheese pie made from the thinnest dough. This is the national Bulgarian dish. It is prepared in a round springform pan. About 400 g of dough is used for the pie.

We make rolls. Brush the phyllo layer with butter. We put a second layer on it. Coat with oil again. Distribute the filling thinly.

Pollock baked in phyllo dough

Fish pies with phyllo are very light. Pollock (1 kg) must first be boiled and freed from bones.

1. Add 150 g of grated cheese to the minced fish, chop four boiled eggs and add flavor to the filling with chopped herbs.
2. Fold the phyllo dough into 7 - 8 layers, each of which is sprinkled with olive oil. Spread the filling over the dough, retreating 6–7 cm from the edges.
3. Fold the edges inward, covering the filling.
4. Roll the dough into a roll, coat it with egg yolk and bake at 180ºC. The pie will be ready in just 20 minutes.

Triangles with chicken and onion filling

1. Boil chicken breast (250 - 300 g) in salted water.
2. Fry the finely chopped onion in hot oil.
3. Divide the meat into fibers and place in a frying pan with the onions. Fry lightly.
4. Fold three sheets of phyllo one on top and cut lengthwise into three thin “paths”.
   Grease each one with oil.
5. Place a spoonful of filling on the edge. Lift the dough by one corner, covering the minced meat. Continue wrapping the phyllo around the filling until you have a triangle shape.
6. Place the puff pastries on parchment, brush them with chicken yolk and bake at 200ºC for 15 minutes.

"Napoleon" from filo dough

We fold the phyllo sheets in threes and place them on parchment paper. Bake the pieces in the oven for 4 minutes until golden brown.

Cream:

• a can of condensed milk;
• a stick of butter;
• a cup of heavy cream;

Beat condensed milk and butter separately. We transform the cream into a stable foam in another container. Mix both with a spatula. We get butter cream.

Grease the phyllo cakes with the resulting mixture. Sprinkle the top layer with crumbs and put the cake in the refrigerator until the morning.

Filo dough is a wonderful base for improvisation. You can bake both sweet desserts and hearty meat pies with it. Many people prefer to buy ready-made dough. But, as we found out, making it yourself is not so difficult.

Source: https://zdorov-today.ru/kak-prigotovit-testo-filo-svoimi-rukami/

Step-by-step recipe for making phyllo dough (stretched) with photos

5 servings

1 hour 10 minutes

308 kcal

5/5 (1)

Unlike traditional puff pastry, dishes made from phyllo dough are much more tender. Unfortunately, it is sometimes difficult to find in stores. Therefore, I offer you two simple recipes that will help you make it at home. I agree that it is quite a hassle, but the result is worth it.

Filo stretch dough recipe

Kitchen utensils: rolling pin; scales; Bowl; cling film; cup; sieve; brush.

Step-by-step preparation

1. Pour 360 g of flour and 5 g of baking powder into a sieve. Sift into a bowl in which we will knead.
2. Add a pinch of salt, mix and make a well.
   Crack the egg into a cup to test freshness, then pour it into the hole. Knead it with your hands and add 180 ml of milk at room temperature and 50 ml of butter. The vegetable must be odorless. Olive oil can also be used. You can even mix everything in a cup and then pour it into the flour.
3. Knead a very soft dough and place it on the table, which does not need to be sprinkled with anything. I will immediately note that you will have a desire to add flour. Do not do this under any circumstances, otherwise you will simply clog it and it will be difficult to roll it out.
4. Knead for about 7-8 minutes.
   At first it will really stick to the table. Periodically we pick up the stuck mass with a scraper or the sharp side of a wide knife and continue to knead. After just five minutes it will stick less and less. Knead until this does not happen at all.
5. Roll into a ball and place in a bowl lightly sprinkled with flour.
   Cover the dish with cling film and let rest for half an hour.
6. We take out the ball, form a sausage and divide it into 6 equal parts. It is advisable to use scales for this. One weighs approximately 108-110 g.
7. Roll into balls, cover with film and leave for 15 minutes. Be sure to cover so that moisture is not lost.
8. Mix 50 g of flour and 150 g of corn or potato starch in a bowl. Flour will make the starch crumbly, and it, in turn, will not clog the dough when rolling. Sprinkle the table with this mixture. Take one ball and roll it out with a rolling pin into a rectangle or square approximately 2 mm thick.
9. We crush the table in another place, shift the finished layer and take on a new one.
   We do everything exactly the same.
10. Roll out all the pieces to the same size and stack them in an even stack. Sprinkle each layer generously with starch and flour.
11. Now roll out the entire stack together as thin as possible. Filo is considered properly cooked and rolled out if it can be read through one layer, because it turns out translucent.
12. All layers are easily separated from each other. Remove excess starch between them using a brush.

All. We can start using it directly.

This recipe is very easy to make phyllo dough at home. The main thing is to strictly follow the standards and recommendations discussed in the video.

You may find the recipe for choux pastry for dumplings and dumplings useful, which is also elastic and the filling does not come out of it, as well as crispy choux pastry for pasties. And, of course, you will need dough for choux pastries with the unique ability to form a void inside for filling.

Unleavened phyllo dough

Cooking time: 1 hour. Calorie content: 299 kcal per 100 g. Number of servings: 1. Kitchen utensils: rolling pin; scales; Bowl; cling film; baking paper; cup; small strainer; sieve; brush.

recipe

Many people are afraid to take on the thinnest phyllo dough, not even realizing how easy it is to prepare it. The detailed recipe in the video will help you figure this out.

Also see recipes for thin pizza dough and crispy cheburek dough with vodka.

It is used to prepare both the well-known baklava and the most delicate puff pastries with any filling. To understand what can be made from phyllo dough, I offer several simple recipes.

Apple strudel

• Melt 20-30 g of butter, grease one sheet and cover with another layer. You can use vegetable or olive oil.
• Sprinkle with breadcrumbs.
• Trim 1-2 apples and cut into slices. Add honey or sugar to taste, a little cinnamon and chopped nuts or raisins.
• Place the filling on one edge. Cover, fold inside the sides and roll up.
• Lubricate the top with the remaining oil and carefully prick it in several places.
• Place parchment paper on a baking sheet and strudel on it. Bake for 30-35 minutes at 200°.

Such rolls can be made with absolutely any filling: meat, mushrooms, cabbage, fruit, cottage cheese, and so on.

Layered cake

• Grind half a glass of raisins and nuts. You can only take nuts.
• Grease or line a baking sheet with paper.
• Place a sheet of dough and brush with melted butter. We put the second one and lubricate it again.
• Distribute half of the filling.
• Cover with dough, join the edges, grease and cover again
• Beat the egg, grease the pie and cut into squares or diamonds.
• Bake for 40 minutes at 190-200°.

Again, the filling can be varied.

You can even make several different layers.

Source: https://www.alizy.club/vypechka/testo/filo-recepty.html

Recipe for Greek cheese pie - tiropita

For tiropita you need phyllo dough, which can be replaced with purchased puff pastry without yeast, you just need to roll out the sheets very thinly.

Dish Main course

Cuisine Greek

Preparation time 30 minutes

Cooking time 1 hour

Total time 1 hour 30 minutes

Servings 8 servings

Ingredients

• 500 g - phyllo dough, you can take puff pastry without yeast
• 3 pcs. - chicken eggs, raw
• 250 g - butter
• 500 g - Feta cheese, you can take cheese
• 200 g - milk
• 100 g - olive oil
• salt to taste
• pepper to taste

Instructions

1. Soften the butter in a steam bath. Divide the phyllo dough into 6 pieces and roll each piece out very thin.
2. Grease a baking dish with olive oil and place the first sheet of phyllo dough there, followed immediately by the second one.
3. Brush the dough with melted butter and lightly drizzle with olive oil. Crumble the cheese evenly over the top using your hands.
4. Cover the cheese with a sheet of dough and place another sheet on top
5. Brush the layer again with melted butter and lightly drizzle with olive oil, and crumble the cheese on top
6. Cover the layer with a sheet of dough and place another sheet on top
7. Break three eggs into a bowl, add the remaining butter and milk. Stir the mixture thoroughly with a whisk until it has a homogeneous consistency.
8. Drizzle the egg mixture evenly over the top of the pie. Cut the future pie in the mold with a sharp knife into portions so that it is convenient to take it out later
9. Place in a preheated oven. Bake at 200 degrees for about an hour (until crispy)

Notes

Remove the tiropita from the oven and let cool. Remove portions and place on plates. You can serve tiropita with Greek coffee or tea .
Bon appetit! Καλή σας όρεξη!

Seal

Homemade phyllo dough: step-by-step recipe with photos

Do you know how my personal “acquaintance” with this test began? The author of the article that I accidentally came across called the process of preparing it meditation. Agree, you can’t pass by! I would like to check it out and plunge into the action. And if you succeed, then dissolve in it. And what’s most interesting is that I succeeded! Yes Yes! Exactly! Not the first time.

I was too worried then, tried not to lose sight of some details of the preparation, always controlled myself, looked at the notes. But over time we became friends. I tried different recipes: with and without vinegar, without eggs and with different types of vegetable oil. As a result, I gained experience, meditative calm and my favorite recipe! I’ll share it now.

Required ingredients:

• Flour – 450 gr;
• Chicken egg yolks – 3 pcs.;
• Water – 200 ml;
• Olive oil – 3 tbsp;
• Salt – 1 tsp.

Important point! Before you start cooking, you should prepare all the ingredients. Sift the flour and remove the eggs from the refrigerator. Pour water and let it sit a little. All ingredients must be at room temperature.

How to make the most delicious unleavened phyllo dough? Detailed recipe with photos

Add salt to three yolks. Using a whisk, mix the yolks with water (200 ml). I have leftover yolks from making chiffon sponge cake, pavlova cake or meringue cake. I freeze them in a covered container and they can be stored for a whole month. By the way, whites can be frozen in exactly the same way.

I stir the mixture until it becomes homogeneous.

I sift the flour (450 g) so that it becomes airy and easier to mix with liquids.

I know that many people knead the dough like this: pour all the flour, all 450 grams, onto a table or board. Make a depression on top and pour in a spoonful of butter and a third of the egg mixture. Stir, or rather grind the flour with the liquid.

They do exactly the same the second and third time. Pour a spoonful of butter and a third of the egg liquid into a small depression in the dough. Mix everything thoroughly every time. This method has the right to life, but I do it differently.

I add a little flour to the liquid, stirring constantly and controlling the thickness of the dough.

If this is not your first time working with dough and you are used to kneading using the first method that I described, well, do just that! In my version of kneading, the possibility of adding too much flour is eliminated. I knead the dough. At first it is uneven, I use a spoon.

Pour in vegetable oil (3 tbsp.) Add oil after the first addition of flour.

As you knead, the dough becomes firm and elastic. It becomes more and more difficult to knead with a spoon, so we move on to kneading with our hands, first in a bowl, then on a board.

I dust the surface of the cutting board with flour and place the dough on the surface.

I roll it into a ball and beat it on the surface 30-40 times to make it more pliable.

The dough transforms in an amazing way! Compare the bottom photo with the top: both have a ball of dough, but you can see from the surface that the dough has changed and become smoother.

If you cut the dough, you can see a smooth and uniform structure:

For further work, you need the dough to cool. I wrap it in film and put it in the refrigerator for 2 hours.

After 2 hours I take out the phyllo. I divide the ball into 8 parts.

Important! While I am working on one of the parts, I wrap the rest in film so that they do not become weathered.

I roll out the dough with a rolling pin from the middle to the edges. I make sure that its thickness is the same everywhere.

When it seems thin enough, I take it in my hands and pull it out.

The dough is very elastic, it gives in easily and becomes so thin, thin, it literally shines through.

Have you tried rolling out the dough on a towel? This is another option for rolling out stretch dough. I mastered this method quickly, having found it on the Internet, and then I “spied it” on Yulia Vysotskaya. A very simple and convenient way.

To begin, I lightly moisten a waffle or linen towel in water, then dust it well with flour. This way the dough does not stick to the surface and is much easier to roll out. I often roll out the dough on a cutting board, but sometimes I roll it out on a towel.

All that remains is to trim its edges. I trim the edges with a knife, giving the sheet the shape of a rectangle.

I do this with each of the 8 pieces. The dough is ready for use!

So that the phyllo can be stored, I dust each sheet with flour or starch. I roll it up using baking paper and put it in the refrigerator.

Interesting! Filo will keep in the freezer for up to 3 months!

I have already said that it is worth experimenting with the filling and taste of dishes made from this dough. To the point that you can cook it without filling at all, and it turns out very tasty. There are so many options that it's hard to list. But what about the phyllo itself? Is it possible to modify it? Yes! There are very interesting recipes. One of them is without eggs...

Eggless phyllo - lean option

Even without eggs, this dough is incredibly interesting in desserts, hot appetizers and main courses. I offer a recipe for stretch dough without eggs.

Ingredients:

• Flour – 5 tbsp;
• Water – 2.5 tbsp;
• Vegetable oil (olive) – 5 tbsp;
• Vinegar (4.5%) – 2 tbsp;
• Salt – 2 pinches.

Step-by-step photos for this recipe are in the article “Apple strudel”

This recipe is also called Greek. Instead of regular vinegar, it is appropriate to use either lemon juice or apple cider vinegar, of your choice.

1. Mix water with oil and vinegar until smooth.
2. Mix salt with sifted flour.
3. I gradually combine water with flour, mixing thoroughly each time.
4. I knead the dough. I divide it into 5 parts. I wrap each part in film and put it in the refrigerator for 2 hours.
5. After 2 hours, I roll out each piece of dough onto a towel. Before doing this, I make sure to dust it well with flour.

I will share with you another interesting way of rolling out dough. To do this, I take a long rolling pin. When I have rolled out the phyllo thinly enough, I begin to roll it, like a roll on a rolling pin. I press the rolling pin to the table.

Then I unroll the dough and press it back onto the table with the rolling pin. I do this so many times until the dough becomes thin and almost transparent. Now you can stretch the phyllo a little more with your hands to 1 mm in thickness.

The dough is ready and can be used either immediately or, sprinkled with starch, stored in the freezer.

Well, now a few subtleties when working with phyllo:

• I not only take out all the products in advance, but also prepare them. The process of preparing the dough is very fast; there will be no time to sift and measure.
• Have you noticed that while I'm rolling out one part, I'm wrapping the rest in film? The dough is very tender and it dries and chaffs quickly. It is impossible to work with him afterwards. In addition to the film, you can also use a slightly damp towel.
• Sometimes it’s more convenient for me to use scissors to straighten the edges or give the sheet the desired shape.
• If I take prepared phyllo from the freezer, I let it defrost completely. Then the dough will not break in your hands.
• I find it easier to stretch the phyllo with my hands if I cut the dough into small pieces. If my pieces turn out larger than expected, I stretch them in parts: I leave one edge of the dough on the table, and stretch the second, which hangs from the table.

Source: https://pirogeevo.ru/testo/testo-filo-v-domashnix-usloviyax.html

Filo dough: homemade recipe with step-by-step photos

Good afternoon, friends, today we will learn how to prepare an unusual dough called filo. The recipe came to us from Mediterranean cuisine, and it is also called Greek dough, because... translated from Greek filo or Phyllon means "leaf".

This is an extended type of dough, it is thinner than the usual classic dough, and it turns out almost transparent, like tissue paper. Its taste is somewhat reminiscent of puff pastry.

In this regard, enterprising housewives have learned to use puff pastry instead of phyllo to prepare dishes from other countries.

However, if we compare these two types of dough, phyllo is superior to puff pastry, because... has lower calorie content.

Therefore, those women who watch their figure can safely use filo in home baking. Moreover, now phyllo dough can be seen on sale in any supermarket.

However, no one will probably argue with the fact that a homemade product is better and healthier in all respects.

Despite the fact that filo is a difficult type of dough to prepare, the result is worth it, because the baked goods with it turn out crispy and multi-layered. Therefore, Tasty Kitchen invites you to prepare phyllo dough today - a recipe with detailed step-by-step instructions so that you do not have any difficulties with its preparation.

But first, some useful tips on how to properly prepare phyllo dough, how to store it and where it can be used.

All about phyllo dough: how to make, store, what can be prepared from it

To prepare phyllo dough, use flour with a high gluten content; regular flour will not work in this case. Gluten content in flour is written on the manufacturer's packaging. Therefore, pay attention to this indicator when purchasing a product.

The dough should be prepared very quickly, so the accompanying products must be prepared in advance. Since it is very thin, it dries quickly in air, literally in a few minutes. But to prevent this from happening, the finished layers must be thoroughly lubricated with a layer of oil, or be sure to be covered with a damp towel or film.

In addition, phyllo can be frozen. To do this, roll it out thinly, place it on parchment and roll it into a roll. Wrap in plastic wrap and store in the freezer for up to 5 months.

This dough takes a long time to defrost; you cannot rush with it, otherwise it will break. Therefore, after freezing, place it on the refrigerator shelf (for example, overnight)

Filo is used as the basis for many national dishes of Mediterranean cuisine. These are pies, tartlets, pies, rolls, strudels, baklava, cakes, etc. It is filled with cottage cheese, fruits, jams, vegetables, cream cheese, meat, etc.

Looking ahead, I want to say that we will definitely prepare a delicious meat pie based on it - Turkish burek, that will be next time. Now let's look at how to make phyllo dough at home.

Ingredients:

• Wheat flour – 220 g
• Boiled water – 150 ml
• Citric acid – 1 tsp.
• Vegetable oil – 1 tbsp. l.
• Salt - a pinch
• Soda - 0.5 tsp.

How to make phyllo dough, recipe with photos step by step

1. Take a wide bowl and a fine iron sieve.
2. Sift the flour so that it is enriched with oxygen.
   I advise you not to pour out all the flour at once. It comes in different qualities, which may require a different quantity than specified in the recipe. If it is not enough, then it is better to add it.
3. Pour salt and pour in warm (35°C) drinking water.
4. Next add vegetable oil and citric acid.
5. Let's add soda.
6. Let's start kneading the dough with our fingers.
   It will be sticky at first and difficult to knead. But you need to continue this process, then the dough will become elastic and smooth.

   To do this, transfer it to the work surface of the table and knead it with force, pressing with your hands.

7. The secret of the stretch dough is long kneading, about 15-20 minutes . When the dough becomes homogeneous, form it into a log.
8. Let's divide it into equal 6 parts approximately the size of a tennis ball.
9. Cover the dough with cling film and leave to “rest” at room temperature for one hour.
10. Then take each piece of dough one by one and begin rolling it out as thin as possible with a rolling pin.
11. Next, take the layer in your hands and use your palms to stretch it in all directions.
12. Here you need to show some skill, since you need to do it quickly, turning the sheet from side to side.
    Your phyllo should be very thin; when you place it on a sheet of paper, the letters should be visible. If the dough breaks, carefully seal the break and smooth it out. And in general, don’t be upset about tears, because baked goods with it are usually multi-layered and these places can be hidden inside.
13. Next, transfer it to parchment paper and wrap it in a tube, which we wrap in cling film.
    This step must be done if you want to freeze the phyllo.
14. If you bake products from it, immediately apply the filling and put it in the oven.
    By this time, your roasting pan should be well heated and the filling should be ready. Otherwise, the phyllo will dry out and break.

Never place hot or even warm filling on the dough. It will damage the delicate layers.

Also, do not put a lot of filling - this will cause the finished product to remain slightly moist after baking.

These are, perhaps, all the main secrets in preparing unusual phyllo dough, which, as you have seen, can be made at home if desired.

If you try baking with it, then I am more than sure that you will fall in love with this dough completely and irrevocably!

What to make from phyllo dough?

You can make many delicious dishes from phyllo dough, recipes for which you can find on the Internet. Just think about the delicious homemade baklava or strudel, as well as the pie with cherry or cottage cheese filling. You can also use this dough to make very tasty pies with apples, meat, chicken, fish, mushrooms, cabbage and other ingredients.

A very popular dish is lasagna, which can also be prepared using phyllo dough. Lasagna can be made with meat, shrimp, cottage cheese, spinach, tomatoes and cheese.

Among other things, phyllo can be used to make very tasty bags with various fillings, baked in the oven. As for desserts, many housewives prepare pies from this product, such as Napoleon, sweet rolls, custard pies, and many other sweets. You can find a large number of different recipes for preparing filo dough dishes at home, or you can use your imagination and come up with a recipe yourself. One way or another, the yummy food you prepare will definitely please you and your family.

Cooking recipes with photos

Warm salad with goat cheese

60 min.

Turkish baklava

90 min.