Phyllo Pastry
Phyllo pastry is a difficult and time-consuming pastry to make and unlike other pastries requires warm ingredients and rough handling as the pastry has to develop the strength to be stretched to a wafer thin amount.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Ingredients
- 2 cups strong plain flour bread flour
- 1/4 level tsp salt
- 1 egg lightly beaten
- 2 tbsp oil
- 1/4 level tsp lemon juice
- 5 tbsp lukewarm water
Instructions
- Mix and knead the flour, salt, oil, lemon and water.
- Throw the dough hard on to a flat worktop beating and kneading in between this allows the gluten in the flour to develop strength for the pastry to be stretched into a very thin, resilient sheet.
- On a clean tablecloth dusted with flour, roll out as thin as possible then stretch the dough from the centre with your hands untill completely translucent
- Leave the dough on the cloth to dry and 'rest' for about 15 minutes before using.
- Bake at 180°C (375°F) mark 5, except where otherwise specified, until lightly browned.
- Storing Phyllo Pastry 1. Uncooked dough keeps for up to a day, wrapped in cling film or foil in the refrigerator.
- To freeze, pack dough in freezer cling film or foil. Thaw at room temperature.
Calories: 305 kcal
Carbohydrates: 48 g
Protein: 8 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 18 mg
Potassium: 82 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 59 IU
Vitamin C: 1 mg
Calcium: 16 mg
Iron: 3 mg