Greek Food Tv☼ Filo Pastry -Classic Greek Phyllo Dough

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Published on: May 26, 2011

Also check out: www.youtube.com (Greens Pie in Homemade phyllo) 2 — 2 ½ cups all-purpose flour ½ tsp. salt ¾ cup tepid water ½ cup extra virgin Greek olive oil plus more for brushing the dough 1 shot Greek ouzo or 1 Tbsp. red wine vinegar or lemon juice 1. Sift flour and salt into a bowl. Make a well in the center and add tepid water, olive oil, and ouzo or vinegar or lemon juice. Stir with a fork until all ingredients are well combined. Turn out dough onto a lightly floured surface. Knead and fold using your palms not your fingers until a smooth, silky and elastic dough is formed, about 10 to 12 minutes. Add more flour during kneading, if necessary. 2. Roll the ball of dough in olive oil inside an oiled bowl. Cover and let rest at room temperature at least 1 hour before using. 3. To roll, divide into two equal balls (unless stated otherwise in recipe). Keep dough balls covered. Using a rolling pin or thin dowel and working on a lightly floured surface, roll open the first ball of dough to a thin, usually 12-inch circle (a 20-inch circle for double the pastry). Brush the entire surface generously with olive oil. PHYLLO—Variations, Tips, and Working with Commercial Varieties ©The Glorious Foods of Greece, Diane Kochilas, William Morrow Publishers Variations: Phyllo in the Ionian: Follow the same directions as for basic phyllo, but reduce water to 1 cup and add a ½ cup of strained plain yogurt together with remaining liquids. Phyllo in Epirus: Reduce the amount of water to
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www.recipesbynation.com – How to make traditional Greek Moussaka using minced ground lamb or beef and egg plant (aubergine). A classic greek recipe.

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