Extracted phyllo dough

Thin dough, suitable for sweet and savory baked goods. The dough rolls out and stretches very easily, and holds its shape and filling when baking. Very crispy when hot and tender when cooled. Products made from it resemble puff pastries.
46
8123
Recipe author Abigail TaylorAbigail Taylor
Recipe author
Extracted phyllo dough
Calories
91kcal
Protein
2g
Fat
3g
Carbs
12g
*Nutrition per serving

Ingredients

ServingsServings: 8

Step-by-step preparation

Cooking timeCooking time: 1 hr

  1. STEP 1

    STEP 1

    Sift the flour.

  2. STEP 2

    STEP 2

    Dissolve salt, sugar, acid in water. It is important that there are no crystals left - they can tear the dough. Stir the yolk.

  3. STEP 3

    STEP 3

    Pour the solution into the flour, knead the dough. Stir in butter. The dough turns out soft and may slightly stick to your hands.

  4. STEP 4

    STEP 4

    Place the dough in a bag and leave at room temperature for 30-60 minutes.

  5. STEP 5

    STEP 5

    Dust a towel with flour.

  6. STEP 6

    STEP 6

    Roll out the dough with a rolling pin, and then stretch, lifting, from the center to the edges.

  7. STEP 7

    STEP 7

    From this quantity of products I got a layer of 46x56 cm.

Similar recipes

Roll doughHomemade puff pastry for strudel
Homemade doughRecipes without butter and margarine