Bakery-Style Phyllo Pastry

15/09/2014
Ivan
fromIvanNovice3990
"The secret to old-school style phyllo pastries is finally revealed."
Preparation70 min.
Cooking40 min.
Тotal110 min.
Servings5
Cook
Be the first to cook this recipe
  • Views104
  • Views per month3
  • Views per week0
  • Rating5 out of 5

Ingredients

  • flour - 2 lb (1 kg)
  • water - 2 1/5 cups (550 ml) cold
  • salt - 1 4/5 tbsp (28 g)
  • butter - 2/5 cup (100 g)
  • FOR THE STUFFING
  • eggs - 6
  • feta cheese - 10.5 oz (300 g)
  • oil - for smearing

Preparation

Knead a smooth and firm dough of the first 4 products, let it rest for 10-15 minutes. Divide it into 10 balls and grease them lightly on top. Leave them to rest for 10 minutes as well. In the center of each ball, put a pat of butter, kneading the dough with your hands.

Place a second ball on top and pinch the edges together well. Leave it to rest for 20 minutes. Roll out each ball (5 in total) onto a greased surface. Toss it several times over your head with your hands, the same way you may have seen pizza chefs do it.

If you cannot do it that way, just stretch out the dough until you get an almost transparent sheet. Spray thus prepared sheets with oil, and if the edges are thick - remove them. Fold the 4 corners toward the middle to form rectangles.

Distribute the filling of crumbled feta cheese and eggs and fold in 2. Bake thus prepared phyllo pastries in a moderate oven until they get a nice tan.find similar recipes here

5 3
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment