Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!

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Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!
Author: 
Recipe type: Pastry / Dough
Cuisine: Greek
 
In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spellings and pronunciations.
Ingredients
  • 4 Cups all-purpose flour
  • 1 Tsp White vinegar
  • 1 Tsp Olive oil
  • 15ml Lemon Juice
  • 300ml Hot water (70c)
  • Flour for dusting
Instructions
  1. Place the four in your food processor. With the machine running on medium speed, drizzle the white wine vinegar, olive oil, and lemon juice into the flour.
  2. Allow this to run for 60 seconds until the liquid is very well distributed in the flour.
  3. Increase the speed of the machine to maximum an slowly pour in the hot water. Allow this to run for 60 seconds until the flour looks like a fine crumbly mass.
  4. Turn the the mixture out into a large mixing bowl. Using your hands, compress the mixture together into a single mass of dough.
  5. Turn the dough out onto your work surface and kneed it for 10 minutes. The dough is stiff and dry and you have to use bot hands to knead.
  6. At the 10 minute point the dough will still break apart, but don't be too concerned about this, your pasta roller will finish the kneading for you.
  7. Wrap the dough tightly in cling-wrap and allow it to rest in your refrigerator for at least 2 hours.
  8. Remove the dough and divide it into 10 pieces, using your scale.
  9. Working with one piece at a time, slightly flatten the dough and pass it through the pasta roller on its widest setting. Fold the dough in half and pass it through again. Repeat this another 4 or 5 times until the dough is silky smooth.
  10. Reduce the width of the roller to number 2, pass it through again. Then number 3, and so on.
  11. By the time you reach number 5 or 6, the dough will begin to feel damp. Lie it on the work surface and rub a little flour into both sides of the dough.
  12. Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine.
  13. By this stage you will have a long, paper-thin length of dough.
  14. Spread the dough over your work surface and lightly rub a little more flour into both sides of the pastry. Trim the ends square and cut the length in half. Stack the pastry, cover it with a damp tea towel and continue processing the remaining dough.
  15. If you're not using the pastry immediately, fold the it into quarters, wrap it loosely in cling-wrap and store in in your refrigerator for up to 10 days, or in your freezer for up to 3 months.

 

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