Viennese Phyllo Pastry

Maria SimovaMaria Simova
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Topato
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Topato
Viennese Phyllo Pastry
Image: Maria Simova
11/10/2017
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Preparation
40 min.
Cooking
30 min.
Тotal
70 min.
Servings
2 trays
"Ah, if only I had a grandma living in Vienna, I bet she`d be making these phyllo pastries for me all the time."

Ingredients

  • dough
  • eggs - 4
  • milk - 1 2/3 cups (400 ml)
  • salt - 1 pinch
  • yeast - 2 2/3 tbsp (40 g), fresh
  • flour - enough for a soft dough
  • butter - 1/2 cup (125 g) for smearing
  • syrup
  • water - 3 cups
  • sugar - 3 cups
measures

How to make

Knead a soft dough from the ingredients for it. Divide it into 2 equal parts, roll out each into thin sheets, while trying to form them into rectangles.

Smear each sheet generously with butter that you've melted and then cooled. Wrap up the sheets into well-formed rolls, cut each roll into slices no more than 1/2″ (1 cm) thick (thinner is fine).

Arrange the slices in a buttered tray in a spiral, with some distance in between them.

Leave them in a warm area about 40 min. to increase in volume. Bake in a preheated 390°F (200 °C) oven to a golden color.

Mix together the ingredients for the syrup and put them on high heat to boil. Pour the hot syrup over the cooled phyllo pastry, cover it with aluminum foil well.

After 12 hours it'll be ready for consumption.

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