Filo is a dough that is widely used inTurkish and Georgian cuisine for baking sweet and unsweetened dishes. In translation from Greek, phylo means a leaf. The dough is rolled into a thin sheet of paper, each layer is lubricated with oil to make a crusty crust. From this test make famous baklava, kulechki, envelopes, rolls, pies with different fillings.
The recipe for the filo test is popular not only inMediterranean countries, but also in many others, for example, Austria, Hungary and Germany, where the strudel is baked from it. True, the European recipe for the filo test contains eggs. The dough is rolled into a thin sheet of paper, each layer is lubricated with oil to make a crusty crust.
Ready-made frozen dough filo can be bought insupermarket in the department with cakes. Before using, the dough should be thawed, which can take away all night. If you do not plan to use all the test papers, take out as much as you need, and put the rest back into the freezer. But the best option is to prepare the test yourself.
Forgings should be lubricated with oil tothey are not stuck together, folded up in a pile, covered with a food film, and on top put a wet towel, since the open sheet will dry very quickly and crumble when it begins to wrap the filling. A wet towel should not touch the sheets, otherwise the dough will degenerate.
But if there is no test in the sale, and you plantinker in the kitchen and bake a sweet baklava or a pie of dough filo, then you can cook it yourself. If you do not know how to make dough filo, we offer you a simple recipe. In fact, the recipe for the filo test exists in two versions - with the egg and without the egg. Both versions are very simple and are mixed the same way, and the main difficulty is to properly roll it out - after all, the filo dough should be almost transparent. And here you need to know one very important rule - for rolling, you can use only cornstarch, and not wheat flour. Therefore, before preparing the filo dough, check if you have corn starch at home.
The recipe for the filo test contains the following ingredients:
* Flour 350 gr
* Egg 1 piece
* Wine vinegar and vegetable oil for 1 tablespoon
*Salt
* Water 150 milliliters
*Corn starch
If the dough is without the egg, then the amount of waterneed a little increase. To prepare the dough, the salt is mixed with flour and poured into the cup by a slide, in the center of which a depression is made. There pour oil, vinegar, warm water, egg and mix a soft, elastic dough. Water should be poured a little, thoroughly kneading the dough to such a consistency that it is easily rolled out. The ready dough should be repulsed several times, rolled it into a bun and with a force to throw on the table, then put for 40 minutes to lie back. After that, the dough is divided into several parts, make the balls, put in the fridge and cover with a napkin so that it does not wither.
Each piece must be very thinly rolled out.To accelerate the process, you can roll out three balls at once, to do this, each ball needs to be slightly rolled out, sprinkled with starch properly and stacked the resulting strata against each other.
To make a pie from a filo test, you need to takea sheet of dough, grease it with oil and put a second on top, which is also lubricated with oil. In the middle of the square put the filling, for example, a ready jam, cover the corner and oil it. Then cover with corners from the sides and relubricate again. After wrapping the last corner, grease the whole patty and put it on a baking tray.
Put pies in a preheated oven and bakeat a temperature of 180 degrees for 15 minutes. Ready cakes should turn out golden in color and with a crispy crust. As a filling, you can use minced meat, fish, cheese, apples and much more.
