This type of pastry is very thin and often greatly stretched out. As a result,
pastries made with phyllo dough are often delicate and can break easily. The dough is made with flour, water, a small amount of oil, and in some cases, egg yolks. The dough is lightly rubbed with butter (or other fat) and then gently rolled and stretched to form very thin sheets which are used for making single small rolls or a large roll.
Phyllo pastry is usually filled with fruits, honey, nuts, meat, spinach and cheese. Used widely, some of the confections made with phyllo pastry include: baklava, spring rolls, borek and samosa.
Phyllo
pastry is usually sold in stores because it takes time and skill to get it right. However, for the more adventurous spirits, below is a recipe that can be used for making filo pastry.
4 oz (112 g) plain or all purpose flour
1. Sieve the flour into a wide clean bowl and add the salt. Gradually, add the water and stir till the dough becomes stiff.
2. Place the dough on a marble or granite board sprinkled with flour. Pour the oil into a small bowl and dip your hands lightly in it. Knead the dough with your hands till it becomes smooth and elastic. If your hands get dry, add more oil to prevent stickiness.
3.Roll the dough into a ball and dip in the remaining olive oil. Place in a clean bowl and cover it with a damp piece of cloth. Allow it to rest for about two hours in a
warm place like a lightly warm oven.
4. Separate the dough into about 10 distinct portions, rolling it on a floured marble board till its about 0.5 cm thick. Cover again with a damp cloth and leave to rest for 10 minutes.
5. Place each portion of the dough one at a time on a table covered with a clean and smooth and cloth. Place your hands with the palms facing downwards underneath the dough and stretch gently with the backs of your hands in a rotating motion round the table till the dough becomes thin and stretched out, almost like tissue paper.
6. Repeat the same process with the other portions of the dough. If you need moist phyllo pastry,cut into the desired sizes immediately but if you need dry filo, leave for 10-15 minutes before cutting.
