The word phyllo, or filo if you are Greek means leaf. It is no wonder as phyllo pastry is paper thin and when layered up resembles leaves. It is an unleavened dough that is traditionally used for making baklava. Usually the pastry is brushed with olive oil before baking, but I prefer to use butter.
My blog is an ever evolving project. I am constantly working on the look and feel of the posts. For someone who is quite particular about everything looking the same, this is a challenge. I know once I get the format the way I like it, I will keep it the same way for a long time. This is the one bonus of having my own space in which to be creative. I can change things when I want to and not worry about a boss telling me I have to leave it alone. I can remember having coffee with a friend who writes a column for a local magazine. She had been told that the articles she wrote had to change. At that stage she was writing a full page of an anecdotal story.
But as the magazine is for foodies, she was told she had to change her monthly story to include a recipe. For people who know her well, this is quite amusing as she is not a cook. She would rather eat than make anything from scratch. I know a lot of people, chefs included who would not consider making phyllo pastry themselves. This is one product that is readily available in supermarkets around the world. But, I find that when I buy it I use a sheet or two and the rest get stuck into the freezer. Next time I need to use the pastry the ends have started to crumble. I always thought filo pastry would be difficult to make, but it is so easy. This recipe will make one generous sheet or the equivalent of 2 store bought ones.
Click on the links for conversions and notes.
- 100 g bread flour, plus extra for dusting
- 1 pinch fine salt
- 7.5 mls olive oil
- 40 mls warm water
- Cornflour for dusting
- Place the flour, salt and olive oil into a bowl
- Add the water a little at a time, until the dough comes together
- Turn out onto a lightly dusted surface and knead to develop the gluten
- If you find you need slightly more water, just wet your hands and continue kneading
- Shape into a rectangle and cover with cling film
- Place into the fridge to rest for an hour
- Dust the dough with cornflour
- Roll through your pasta machine on the widest setting 5 times to laminate the dough
- Stretch the dough by hand or use a rolling pin until as thin as you can get it
What I blogged August 15:
- three years ago – White Chocolate Pavlova
- four years ago – The Collection, James Martin
- five years ago – Tomato Chicken Curry