Viennese Phyllo Pastry

"Ah, if only I had a grandma living in Vienna, I bet she`d be making these phyllo pastries for me all the time."
Preparation40 min.
Cooking30 min.
Тotal70 min.
Servings2 trays
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  • 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


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 392°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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