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Filo Pastry - Recipe to Make It at Home

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Published on Jul 28, 2016

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Light and Crispy, Ideal for Savory Pies or as a Vegan Alternative to Puff Pastry: How to Make Filo Pastry http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For two loaves of 200-230 g each 250 g of type 00 white flour 140 ml of water 5 g of salt 10 + 30 ml of corn seed oil Approximately 100 g of rice flour Preparation Homemade Filo Pastry 1. In a bowl, combine the sifted white flour and knead it with the salt, a tablespoon of seed oil and 140 ml of hot water, until you obtain a soft and velvety mixture. 2. If the dough is sticky, add a little rice flour: the dough is ready when it does not appear sticky. 3. Wrap the dough in a sheet of cling film and leave to rest for half an hour. 4. At this point, cut the dough into 7 portions. 5. Roll out the first four pieces into rectangles or round sheets of the same size, until you obtain very thin, almost transparent sheets. To facilitate this delicate operation, it is recommended to use plenty of rice flour, always dusting the work surface. 6. As you roll out the dough, arrange one sheet on top of the other, brushing with seed oil. Leave the last layer without oil. Take the four overlapping sheets and flatten them again with the rolling pin. Using a pastry wheel or a sharp knife, make a rectangle with regular edges, keeping the scraps aside. The first sheet of filo pastry is ready and can be covered with cling film until ready to use. Please note: To obtain an excellent result, it is recommended to completely cover the filo pastry sheet with cling film to protect it from the air: in fact, if the filo pastry is left in contact with the air, it will tend to dry out quickly, compromising the final result. 7. Repeat the same operation with the other three pieces of pastry using, as a fourth part, the scraps left from the previous dough. Did you know that… For a lighter version, you can avoid using oil between one layer and the next: in this case, however, the cooked filo pastry will be less crispy and less flaky. 8. The filo pastry rolls can be used immediately to prepare savory pies or parcels. 9. For short-term storage (3-4 days), homemade filo pastry can be rolled up in cling film and stored in the fridge. For longer storage, freezing is recommended: after having rolled it in cling film, the filo pastry can be placed in the cardboard packaging of the cling film or baking paper, to be stored more easily for 3-4 months, without the risk of it breaking. 10. Filo pastry can be used to prepare savory pies, spring rolls or crunchy appetizers: we recommend baking in the oven or frying. #MyPersonalTrainer #PastaFillo #FattoInCasa ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice

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