HOMEMADE PHYLLO (OR FILO) DOUGH
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
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
PHYLLO DOUGH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.
BASIC PHYLLO DOUGH
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
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
PHYLLO-CUSTARD PIE
Categories Dairy Egg Dessert Bake Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
- Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
- Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
- Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.
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- Make the filling. In a large skillet heat ghee and extra virgin olive oil. Add the sliced apples, brown sugar, cinnamon, nutmeg, cardamom and orange juice. Cook over medium heat, stirring as needed, for about2 minutes or so (you are not looking to cook the apples all the way, just a little bit to allow some juice to release.) Stir in walnuts and raisins. Remove from heat and set aside briefly.
- Prepare a large sheet pan lined with parchment paper. Pour the juices from the apple filling in a small bowl and mix with a little more extra virgin olive oil (you'll use this mixture to brush the phyllo sheets).
- Lay 10 to 12 sheets of phyllo flat on a clean surface (you can cover with a clean towel to keep the phyllo from drying, although this should be a quick process.)
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- Pecan-Orange Baklava Pie. Bourbon-honey syrup and fragrant orange zest add rich flavor to this flaky, gooey, show-stopping dessert. Get This Recipe.
- Cheesy Sesame Phyllo Bites. Use a pizza cutter to cut crackers into any shape you like! Get This Recipe.
- Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese. This comforting savory pie is packed with kale and pan-roasted butternut squash. Get This Recipe.
- Caviar and Crème Fraîche Tartlets. It doesn't get simpler—or more elegant—than crème fraîche and caviar tartlets alongside a glass of sparkling wine. Get This Recipe.
- Layered Apple Pie With Phyllo Crust. It's all about the layers and ruffles in this dramatic seasonal pie. Get This Recipe.
- Roasted Winter Vegetable Baklava. Roasting coaxes out the earthy magic in hearty root vegetables and fennel, which are then tossed with fresh dill and baked in walnut-layered phyllo until in this savory rendition of the classic Middle Eastern dessert.
- Spanakopita. These classic pastries can be prepped and frozen ahead of whenever you want to serve them, and then baked straight from the freezer. Get This Recipe.
- Coconut and Pistachio Baklava. This baklava is not at all difficult to make, but take care not to press down on the pastry sheets as you layer so that it doesn't become too dense.
- Phyllo Triangles Stuffed with Fresh Cheese (briouats bil jben) These hot pillows of phyllo, stuffed with creamy cheese and cilantro, make delectable appetizers.
- Coffee-Cardamom Ice Cream with Figs. Spicy-sweet cardamom is a perfect complement to bitter coffee, and baked phyllo pieces add carby crunch without an overload of calories.
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- Spicy Ricotta-stuffed Phyllo Rolls. We’re starting a petition to get these cheese-stuffed phyllo rolls at every cocktail party from now on. They’re just creamy and spicy enough, and best served with a jalapeño jelly dipping sauce.
- Falafel Pie With Cucumber-tomato Salad. We didn’t think you could improve on falafel, but here we are. This pie is filling, healthy and surprisingly simple to make.
- Baklava Pie. While it’s totally delicious, baklava is admittedly tedious to make at home. This version eliminates the layers and bakes up as an equally delicious (and effortless) pie instead.
- Greek Spinach And Feta Pie (spanakopita) The traditional cheese and spinach pie, spanakopita, has a lot going for it, including buttery, cheesy goodness and a crisp phyllo crust.
- Buffalo Chicken Phyllo Rolls. Buffalo chicken is always a good idea, but it’s even better when wrapped in a flaky, portable package.
- Phyllo Dough Meat And Feta Rolls. These are kind of like a Mediterranean egg roll but filled with meat and cheese. We’ll have three, please.
- Spinach Feta Quiche With Flaky Phyllo Crust. The hardest part of making a quiche is working with the crust. The solution? Swap it for store-bought phyllo dough.
- Easy Pistachio Chocolate Baklava. If you do want to tackle this Greek pastry at home, why not start with this approachable version? It has three big layers instead of many thin ones, which saves a ton of time (and tears).
- 5-ingredient Caprese Phyllo Cups. Tomatoes, mozzarella and basil are a foolproof combination. FYI, you can make your own phyllo cups (fancy!) but you can also find pre-made ones at the grocery store.
- Samosas. Sure, traditional samosas aren’t usually made with phyllo. But give us a shatteringly crisp crust and we’re not complaining.
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