Thin puff pastry filo. Love flour products? What to cook with filo dough? Dessert preparation steps

Do you know how my personal “acquaintance” with this test began? The author of an article that I accidentally stumbled upon called the process of making it meditation. Agree, you can't pass by! I want to check, plunge into the action. And if it works out, so dissolve in it.
And the best part is, I did it! Yes Yes! Exactly! Not the first time. I was too worried then, tried not to lose sight of some details of cooking, always controlled myself, looked into the records. 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 calmness and my favorite recipe! I will share them now.

Required Ingredients:

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

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

How to make the best unleavened phyllo dough? Detailed recipe with photo

I add salt to three yolks. With a whisk I mix the yolks with water (200 ml). I have yolks left after cooking, or. I freeze them in a container with a lid, they can be stored for a whole month. By the way, proteins can be frozen in the same way.

I stir the mixture until it becomes homogeneous.

I sift 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 well on top and pour in a spoonful of oil and a third of the egg mixture.
Stir, but rather, grind the flour with the liquid.
Do the same for the second and third time. Pour a spoonful of oil and a third of the egg liquid into a small depression in the dough. Mix thoroughly each time. This method has the right to life, but I do it differently. I add a little flour to the liquid, constantly stirring and controlling the density of the dough. If this is not the first time you work with dough and are used to kneading in the first way that I described - well, do it that way!
In my version of kneading, the possibility of adding too much flour is excluded.


I knead the dough. At first it is heterogeneous, I use a spoon.

I pour in vegetable oil (3 tablespoons). I add oil after the first sprinkling of flour.

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

I dust the surface of the cutting board with flour and spread 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 amazingly! Compare the bottom photo with the top one: both have a ball of dough, but on the surface you can see that the dough has changed, it has become smoother.

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

For further work, it is necessary that the dough is cooled. I wrap it in cling film and put it in the fridge for 2 hours.

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

Important! While I'm doing one of the parts, I wrap the rest so that they don't get 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 already thin enough, I take it in my hands and stretch it out.

The dough is very elastic, it lends itself easily and becomes so thin, thin, literally translucent.

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

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

It remains only to trim its edges. I cut off 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 to use!
To keep filo safe, I crush each leaf with flour or starch. I roll it up with baking paper and put it in the fridge.

Interesting! Phyllo 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 from this dough. Up to the point that you can cook without filling at all, and it turns out very tasty. There are so many options it's hard to list. But what about filo itself? Can it be modified? Yes! There are some very interesting recipes. One of them - without eggs ...

Filo without eggs - lean option

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

Ingredients:

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

This recipe is also called Greek. Instead of regular vinegar, it is appropriate to use both lemon juice and apple cider vinegar, to choose from.

1. Mix water with oil and vinegar until smooth.
2. I mix salt with sifted flour.
3. I gradually combine the water with the flour, mixing thoroughly each time.
4. I knead the dough. I divide it into 5 parts. I wrap each part with a film and send it to the refrigerator for 2 hours.
5. After 2 hours, I roll out each part of the dough on a towel. Before that, be sure to crush it well with flour.

I will share with you another interesting way to roll out the dough. To do this, I take a long rolling pin. When I rolled out the phyllo thinly enough, I begin to twist it, like a roll on a rolling pin. I press the rolling pin to the table. Then I unroll the dough and again press it against the table with a rolling pin. I do this so many times until the dough becomes thin and almost transparent.
Now the phyllo can be stretched a little more with your hands up to 1 mm in thickness.
The dough is ready and it can be used immediately or, crushed with starch, stored in the freezer.

Well, now a few subtleties when working with filo:

• I not only get 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.
• Did you notice that while I roll out one part, I wrap the rest with a film? The dough is very tender and it dries and weathers quickly. It is next to impossible to work with him. In addition to the film, you can also use a slightly damp towel.
• I sometimes find it more convenient to use scissors to align the edges or give the sheet the desired shape.
• If I take prepared filo from the freezer, then I let it completely thaw. Then the dough will not break in your hands.
• I find it easier to stretch my filo with my hands if I cut the dough into small pieces. If my pieces turned out to be more 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.

I have named all the most important points. Perhaps you have your own little tricks? I would be glad if you share your experience in the comments!
I wish you successful preparation of this wonderful dough! I am sure you will succeed, and you will use my advice more than once!

What is the difference between phyllo dough and puff pastry?

First of all, let's find out what kind of dough it is, because I have heard more than once how it is compared with puff pastry, sometimes even confusing them.
Yes, they are similar in terms of manufacturing. Both of these doughs are rolled into thin layers. But filo sheets are much thinner, almost transparent. And all because it is not only rolled out, but also pulled out.
And the difference lies in the fact that if you need butter (margarine) for puff, and at the same time a whole pack, then there is practically no fat in filo, except for a few tablespoons of vegetable oil (most often olive oil) and that's it!

I will be glad if my experience in making filo dough is useful to someone! Please share your impressions about the dough, tell us what desserts or, maybe, main dishes you cook from it. I look forward to your feedback!
When adding photos of desserts to Instagram, specify the tag #pirogeevo or #pirogeevo so that I can find your masterpieces on the web. Thank you!

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I have prepared for you a Greek thin filo pastry made at home, and see the recipe with step-by-step photos below. The name of this test is beautiful, but it is thin and tender. You can make puff pastries, pies, baklava and other puff products from this.

But first you need to knead it, and here you need to know a few secrets of making filo dough, which I would like to tell you about. If you do not follow the basic rules, then the dough will not work out, and the baked goods will not be so tasty. So read and remember!

Extract test secrets

1. In production, phyllo dough is intensively kneaded by a machine that knocks out and mixes in all directions for about 10 minutes. At home, it will take about 20 minutes to intensively knead with your hands. During this time, the mass will become elastic and viscous. It will be easy to work with this and the layers of the finished product will turn out to be translucent.
   If you have a bread maker in your kitchen, then the Dough Kneading program can help you a lot. Just 10 minutes of this technique and everything will be ready. Note, no problems and physical labor.
2. Warm water is used to knead the dough. Not at room temperature, but warm water that needs to be warmed up. Otherwise, nothing will work (!).
3. The finished filo should be sent to the refrigerator for 1 hour. Moreover, it should be the coldest place near the freezer. Only 1 hour it will lie down and you can work with it.
4. Experience. In order to stretch the dough to the thickness of tissue paper, experience is needed. From the first time, not everyone succeeds, but it’s worth trying, since filo pastries are excellent.

For cooking, you need the simplest and most affordable products that are available in any kitchen.

Ingredients

• 1 egg
• 240 ml warm water
• 6 tbsp vegetable oil
• 0.5 tsp salt
• about 3 cups flour
• extra vegetable oil for stretching

How to make phyllo dough step by step recipe

1. First you need to decide who will make the dough: you or the bread machine. I have this assistant in the kitchen, so I will entrust the most difficult work to her. If you don't have a bread maker, knead well by hand, but twice as long as the machine does. We mix the egg, salt, warm water 50 degrees and warm vegetable oil. We fall asleep wheat flour.
2. Now we knead the dough on the “Dough kneading” program for 10 minutes until we get a bun. If we work with pens, then you need to spend 20 minutes knocking the dough on the table and kneading intensively.
3. We wrap the dough in a bag and send it to the refrigerator under the freezer. We leave it there for 1 hour to rest well.
4. Next, divide the bun into pieces and roll out one of them with a rolling pin.
5. Then we grease a thin cake with vegetable oil and stretch it in our hands until the dough becomes very thin and transparent. If you can read a book through it, then you did everything right. Ready-made stretch dough can be frozen by rolling it up with baking paper, or you can immediately start cooking something out of it. I like the second option.

Phyllo dough - video

Phyllo dough pies June 10th, 2013

I finally got around to filo pastry. It is truly magical and it is difficult to compare it with anything. There are two types of pies with meat and cheese filling.

Simple to impossibility, but beautiful and expensive!

Filo - unleavened, very thin, stretched dough, sold in layers of 10 layers. Used in Mediterranean cuisine. The Greek word Phyllon means "leaf". Layers of dough can be as thin as paper or a few millimeters thick.

Phyllo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, pastries made from this dough are called borek or boregi, in Albanian cuisine - byrek, and in Austrian-German-Hungarian cuisine, the dough is called blatterteig (strudel is baked from it). Paper-thin filo sheets contain less fat than all other types of dough. While cooking, each layer is brushed with melted butter or olive oil to achieve a crunchy result.
Phyllo dough can be purchased frozen or chilled. The size of the sheets varies by manufacturer, but for most recipes they can be cut or folded to fit your mold. I usually order it online.

So, we need:
Phyllo dough - one package;
Melted butter.

1. for cheese filling:
Feta cheese or feta cheese (I like it with feta but it is very salty);
Favorite greens (in the classic recipe, scalded spinach is added);
Eggs - 2 pcs.

2. for meat stuffing:
Minced meat fried with onions;
Boiled or baked potatoes;
A little green.

Mix minced meat with potatoes and herbs.
Mix cheese with herbs and eggs.
Next, grease the form with melted butter and carefully lay out the filo dough, cut the ends with scissors.
We put the filling in the molds and close the dough on top.

We send it to the oven preheated to 180 degrees, for about 40 minutes. Until a beautiful golden color.

We take out our beauty, and here it is already at will: it can be hot, or you can cool it, it’s still very tasty.

Cheese turns out especially tasty!

Surprisingly simple but effective! And most importantly, fast! And do not mess with the test, I know that not everyone likes it.
Now I want to make different baskets with custard and fill them with berries, mint, ice cream ...
Bon appetit!

Making phyllo dough at home is very difficult, so think a thousand times before you start it. Today, it can be easily purchased frozen in the store. If you are still a very stubborn person, with extensive experience in working with dough and have a lot of patience, then why not give it a try.

When I took up the dough for the first time, only half of the serving was enough for me to roll out and the desire to repeat it again disappeared from me, but over time, interest won and my hand became more confident.

I usually cook baklava from filo, but I also want to try pastries with meat fillings or just tartlets, it seems to me that it should be very tasty. Strudel is made from a similar dough, only using a different technology, not rolling, but stretching it on a large table.

Ingredients:

Mix everything except starch.

I used a food processor with a dough hook.

The dough should be smooth and soft enough, at the same time it should not stick to your hands. We leave the dough on the table with force for several minutes, this will give it plasticity. Then cover with cling film and refrigerate for 30 minutes.

Then we cut off 3 small pieces from the dough and roll each one into a small circle so that the dough does not stick, sprinkle the surface with starch. Dust the rolled circles well with starch and stack them on top of each other.

We roll out three layers at once at the same time, all the time controlling that the layers do not stick together, sprinkling them with starch. Cover the dough with a towel and let it rest for a few minutes.

Then again we proceed to rolling to a transparent state of the layers. The thinner the sheets, the tastier the pastries. With this method of rolling - in several layers, you can achieve the best result. We proceed with the rest of the test in the same way. I got somewhere around 30 sheets of a fairly large diameter.

When working with phyllo dough, you should always remember that it dries out very much in the open air, so you need to do everything quickly, cover the part with which you are not currently working with a film, cover the finished sheets with a towel or put them in a closed container.

More recently, a new flour delicacy has appeared on the shelves of supermarkets - a dough called Filo. What is this foundation good for? What filling can be wrapped in dough and how to cook it in your kitchen? The instructions will help you understand these issues.

Phyllo dough - what is it?

Unleavened, very thinly rolled dough, popular in the Mediterranean countries, was first prepared in Greece. In Greek, phyllon means leaf. Indeed, the Greek dough is so transparent that you can easily read a newspaper or look through the pages of a fashion magazine through it. In Russiaphyllo dough isexhaust. It is much thinner than the usual puff pastry and is often found in the store frozen in a 10-layer package.

Compound

To make a real filo at home, you have to try. There is an opinion that in Greece every housewife has her own secrets of its preparation and a special secret component. Nevertheless, experienced chefs advise using basic instructions and choosing a classicphyllo dough ingredients. So, for home cooking, you may need:

• wheat flour of the highest grade;
• olive or vegetable oil (odorless);
• eggs or yolks from them;
• water;
• a few grams of salt;
• apple cider or wine vinegar.

Bakery

All ingredients must be combined into a homogeneous elastic mass, and then rolled out and stretched using a special technology. The sheets should be as thin and transparent as possible. Almost everything that the soul desires is prepared from the exhaust dough, but desserts are the tastiest.Phyllo pastryvaried - these are Austrian strudel, Turkish baklava, Egyptian Gullesh, Russian pouches with various fillings, pies, casseroles.

toppings

Since these layers are very thin, delicate and fragile, then the choice of filling should be approached responsibly. Such pastries are cooked very quickly, so raw meat or vegetables are never wrapped in pies, pies, rolls.Filling for filo doughmust be prepared in advance, contain a minimum of moisture and fat, because the escaping vapors can damage the structure of the dough. Ideal for filling: nuts, all types of cheese, spinach, fried minced meat, chicken, lean fish. In sweet pastries, you can add butter or custard, apples, cottage cheese.

Phyllo dough - recipe at home

There is an opinion that it is impossible to cook filo on your own - it is very capricious, constantly torn and sticking to your hands. There is some truth in this, but in practice everything does not look so critical, especially if you take the right one.filo dough recipe at homeand be patient. Didn't roll out the sheets correctly the first time? Do not despair and quit, over time, the hand will become more confident.

fume hood

• Servings Per Container: 30
• Calorie content of the dish: 219 kcal.
• Purpose: baking.
• Cuisine: European.

If the complexity of cooking didn’t scare you, but interest took over, then try to master this step-by-step recipe first.extraction test. Its main feature is that you need to roll out several sheets at once, and so that they do not stick together, sprinkle each with starch. This method of rolling allows you to achieve the best result, and at the output you get about 30 workpieces of large diameter.

Ingredients:

• flour - 500 g;
• water - 1 tbsp.;
• egg - 1 pc.;
• salt - 1 tsp;
• sunflower oil - 2 tbsp. l.;
• wine vinegar - 1 tbsp. l.;
• starch - 100 g.

Cooking method:

1. All products, with the exception of starch, mix into a homogeneous mass.
2. Beat the mass on the table for 2-3 minutes, and then wrap it with a film and put it in the cold.
3. After half an hour, remove the workpiece, separate 3 equal parts.
4. Roll each part into a small circle, about 5 cm in diameter, sprinkle with starch and fold it into a slide.
5. Roll out all three parts at the same time into a thin layer, constantly sprinkling with starch.
6. Then cover the mass with a clean towel, let it rest at room temperature and begin to stretch the sheet in different directions.
7. The finished product should be up to 2 mm thick.

From Yulia Vysotskaya

• Cooking time: 60 minutes.
• Servings Per Container: 12 sheets.
• Calorie content of the dish: 198 kcal.
• Purpose: baking.
• Cuisine: European.
• Difficulty of preparation: difficult.

Filo dough from Yulia Vysotskayaprepared according to a different recipe technology, but it turns out no less tender and thin. Rolling out on a towel is a good cooking technique for beginners. So the mass will not stick to the table, it will be easier to roll it, and then pull it out. Do not be afraid to stretch the dough with your hands, because it is very soft and pliable. The main thing is not to give the test a minute of rest until you achieve the desired result.

Ingredients:

• flour - 185 g;
• olive oil - 1 tbsp. l.;
• salt - a pinch;
• egg - 1 pc.;
• water - 100 ml.

Cooking method:

1. Knead a soft and tender dough with your hands or using a kitchen machine.
2. Shape the dough into a ball, place in a clean bowl, cover with clingfilm and refrigerate.
3. After half an hour, remove the workpiece and divide it into 2 parts.
4. Spread a clean linen towel on the table, lightly sprinkle with flour.
5. Put the dough on top and start rolling with a rolling pin as far as possible.
6. Then grab the edges of the dough with both hands and begin to stretch it in different directions.
7. You need to pull out the sheet until the pattern of the towel becomes visible through it.

Filo dough recipes

From ultra-thin sheets you can cook a lot of different dishes. Majorityfilo dough recipescame to us from Turkey, Egypt, Greece, Austria and Germany, one Russian housewife is also not lost and opens up new approaches to baking. Which: classic or author's dishes are tastier? It is difficult to answer unequivocally, because some appreciate traditions, while others, on the contrary, like experiments. In any case, you will definitely enjoy the cooking process itself and the suggestions below.filo dough recipes.

pie

• Cooking time: 60 minutes.
• Calorie content of the dish: 230 kcal.
• Purpose: for dinner.
• Cuisine: Greek.

This filo pastry cakewith cheese filling is prepared in Greece, and it has an intricate name - Tiropita. As a rule, several types of cheese are included in the composition: soft and hard, but sometimes yogurt, sour cream, eggs and spinach are added to the filling. The finished dish is cut into squares and served with warm milk or tea. The pie will be delicious cold, and warm, it will be a great snack.

Ingredients:

• filo - 300 g;
• onion - 2 pcs.;
• eggs - 3 pcs.;
• Feta cheese - 300 g;
• Adyghe cheese - 150 g;
• semolina - 150 g;
• milk - 1 tbsp.;
• olive oil - 100 g.

Cooking method:

1. Cut the onion into small cubes, sauté in a frying pan in oil.
2. For the filling, mash the feta with a fork, and grate the Adyghe cheese.
3. Mix both types of cheese, add semolina to them.
4. Pour the cooled onion into a bowl, mix all the ingredients until smooth.
5. For filling, beat eggs with milk, add a pinch of salt to them.
6. Put the dough on the bottom of the mold, brushing each layer with oil.
7. Spread a third of the filling evenly on top.
8. Cover with a sheet of filo, brush with oil.
9. Using the same principle, make several layers of the cake, at the very end tucking the edges of the dough inside the mold.
10. Pour the egg-milk mixture over the workpiece, put it in the oven.
11. Bake Greek tiropita for 30 minutes at 190 degrees.

Strudel

• Cooking time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 287 kcal.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Phyllo dough strudelGermans, Austrians and Hungarians like to cook, the dish has become no less popular in Russia. Such pastries are shaped into a roll and baked in the oven until very crispy. In the filling of a traditional apple strudel, you can add a teaspoon of vanilla sugar and be sure to put cinnamon. The breadcrumbs in the recipe are used to seal the juice inside the apples so the roll never gets wet.

Ingredients:

• filo - 3 pcs.;
• apples - 3 pcs.;
• sugar - 150 g;
• cinnamon - 30 g;
• walnuts - 200 g;
• butter - 50 g;
• lemon - ½ pc.;
• raisins - 100 g;
• breadcrumbs - 3 tbsp. l.

Cooking method:

1. Pour some water into a bowl, squeeze lemon juice into it.
2. Cut the apples, peeled from seeds and core, into medium-sized cubes.
3. To prevent the fruit from turning brown while slicing, put the finished pieces in a bowl of water and lemon.
4. Then drain the liquid and add breadcrumbs to the apples.
5. Grind the walnuts with a blender. If desired, they can be lightly fried.
6. Together with sugar and cinnamon, add them to apples.
7. Pour in a few tablespoons of fresh raisins, mix.
8. Lay the thawed dough in layers, brush each layer with melted butter.
9. At the edge of the third sheet, lay out the filling in an even slide, wrap the edges and roll up the roll.
10. To make the edge of the dough stick tightly, grease it with oil.
11. Transfer the strudel to a baking sheet, cover with the remaining oil and put in the oven.
12. Cook the roll at 180 degrees for 30 minutes, sprinkle the finished dessert with powdered sugar.

Baklava

• Cooking time: 60 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 310 kcal.
• Purpose: dessert.
• Cuisine: Greek.
• Difficulty of preparation: medium.

Still thinking aboutwhat to make with phyllo dough? Then try to make baklava, but not quite ordinary. In the East, it is customary to sprinkle baklava with honey, but in this recipe, sugar-lemon syrup. This option will be very popular with those who do not like sugary desserts. You can also vary the number of nut layers to your liking, but, as a rule, only one layer is made.

Ingredients:

• filo - 12 sheets;
• walnuts - 1 tbsp.;
• water - 3 tbsp.;
• lemon - ½ pc.;
• sugar - 2 tbsp.;
• butter - 150 g.

Cooking method:

1. Chop the nuts with a sharp knife or crush with a rolling pin.
2. Melt the butter in a water bath or microwave oven.
3. Place parchment paper on the bottom of a high-sided baking dish, be sure to grease the baking paper well.
4. Place a sheet of dough on top, brush generously with oil. Do the same for 5 layers.
5. Sprinkle the nuts on the sixth layer. Repeat the procedure again.
6. With a sharp long knife, cut the baklava into identical triangles, put a half of the nut in the center of each and pour over the remaining oil.
7. baked filo pastry baklavashould at 180 ° C exactly 35 minutes.
8. Prepare a thick syrup from sugar and water. Add 2 teaspoons of lemon juice to it and boil for 5-7 minutes.
9. Pour the finished oriental sweetness with sugar-lemon syrup.

Filo Dough Dishes - Cooking Secrets

There can be a lot of similar recipes, but in order tofilo dough dishescaused appetite from just looking at them, it is worth remembering a few simple tips:

• The dough must be completely defrosted. Even a slightly frozen mass will break in the hands.
• The draft dough can dry quickly, so when working with one sheet, it is better to cover the others with a damp towel.
• You need to roll out the layer in one direction, and pull it in different directions. It is more convenient to stretch the sheets, holding one edge on the table, and pull the one that will hang down.
• Finished sheets can be cut with scissors to any shape or pan size.
• If you plan to knead the flour mass yourself, take the trouble to prepare all the necessary products in advance, because you need to knead everything very quickly: sift the flour, measure out a glass of water and take the eggs out of the refrigerator. Only after that you can start working.

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