One of the things that Foodnutt has avoided making is Phyllo Pastry but why? Here she shares with you a great recipe and some of the tips for this pastry. It wasn’t hard but just a little fiddly. Their is a great recipe for Chicken and Mushroom Phyllo is you need some inspiration. Phyllo pastry can be used in savoury and sweet recipies and is beautiful and flaky.
Foodnutt Makes Phyllo Pastry
- 355 gm Strong 00 Flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tsp tsp vinegar
- 1 tbsp Olive Oil
- 3/4 cup luke warm water
Cornflour for dusting
- Add all the ingredients into your mixer with dough hook with half the water and combine on low speed. Gradually add water until your pastry just comes together and you no longer have flour on the side (you may not use all the water or you might need to add a a dash more). You can also do this by hand if you prefer.
- Combine in mixer on medium speed for about 5 minutes.
- Tip out onto surface your dough should not be too dry and should not be sticky, If sticky kneed on a floured surface until it no longer sticks. Kneed lightly until you have a smooth ball of dough. Let rest for 30 minutes.
- After your dough has rested weigh your dough into 25 gm balls. Try to keep as even as possible. Place your dough balls under glad wrap so they don't dry out.
- Using cornflour to dust your ball and the surface and roll the dough into a circle about 10 cm in diameter. Roll another 4 balls to the same size.
- Dust each circle of dough with cornflour and place on top of the other. Make sure you have enough cornflour so the layers do not stick. You might need to reapply while rolling out.
- Roll the five pieces of dough using a quarter turn to keep dough evenly rolled. Roll until you have thin layers of dough that are paper thin and you are able to see your hand through when held up to the light. The circle will be about 25-30 cm in diameter now.
- Place the dough layers with a very light dusting of cornflour on baking paper and gently roll and wrap in glad wrap while you finish the remaining layers.
- Continue with the remaining dough until all your sheets are finished. I wrap in layers of 10.
- Dough can be used straight away according to your recipe or placed in the fridge for a week or the freezer for up to 3 months. Let defrost in the fridge overnight if you are freezing.