Phyllo Pastry with Topping

Rositsa IvanovaRositsa Ivanova
"Another favorite phyllo pastry recipe "
Preparation25 min.
Cooking40 min.
Тotal65 min.
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  • for the phyllo pastry sheets
  • eggs - 1
  • oil - 1 tbsp
  • vinegar - 1 tsp
  • salt - 1 pinch
  • water - 1 wine glass
  • flour - as needed
  • for the topping
  • milk - 3 1/5 cups (750 ml) curdled
  • eggs - 4 - 5


Knead a dough from the products while adding flour so as to get a smooth and elastic dough that can be rolled out. Allow it to rest for about 1 hour.

Divide the dough into 10 balls, then roll out each into a small pita. Coat every other pita with oil and arrange them on top of each other.

Then roll out 5 thin sheets and let them dry. Thoroughly grease a tray and arrange them pleated with one another on the bottom. It's best to prepare it in the evening thus and bake it the next morning.

The sheets needs to dry for at least 2-3 hours. Before baking, grease the tray with oil put them in a moderately hot oven for 10 minutes to dry well.

Beat the eggs with the curdled milk and pour it over the top. Return the phyllo pastry to the oven to bake until ready.


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