Recipe of Quick Filo Pastry(Phyllo)
Filo Pastry(Phyllo) Recipe
Hi, I'm Lucia. Today, we're going to prepare filo pastry(phyllo) recipe. Never skip today's recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I'm gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Filo Pastry(Phyllo) Recipe
Filo Pastry(Phyllo) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look fantastic. Filo Pastry(Phyllo) is something that I have loved my entire life.
Filo Pastry(Phyllo) is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look fantastic. Filo Pastry(Phyllo) is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook filo pastry(phyllo) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Filo Pastry(Phyllo):
- Take 2 cups of flour.
- Take 2 of tspn baking powder.
- Get 1/2 of tspn salt.
- Prepare 1/3 cup of melted butter.
- Get 3/4 of hot milk.
- Prepare 1 of tspn vinegar.
- Get 1 cup of cornstarch.
- Take 2 tbspn of flour.
Steps to make Filo Pastry(Phyllo):
- In a bowl add flour,make a well at the centre,add baking powder,salt,melted butter,and vinegar.use the hot milk to knead a soft dough and satiny.apply little oil and cover using a cling film and let rest for 4 hrs..
- Mix the 1 cup of cornstarch with 2 tbsp of all purpose flour. Used when rolling the sheets so it doesn't stick or tear..
- Cut the dough into 4 equal parts,then each parts into 5 small circles,it will make 20 small doughs. Cover with cling film and a cloth so it doesn't dry out..
- Use the cornstarch mixture generously to roll each dough into a very thin sheets..
- Assemble the first 10 sheets on top of each other coating cornstarch mixture generously between them..
- Keep rolling the assembled sheets for even more thinner sheets.Open in between each sheets and add more cornstarch..
- Wrap the dough with a cling film and store in fridge until ready to use..
- NB..Homemade filo dough can only stay a day else it becomes wet and sticky,can't stay long as store bought..
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