How to Make Appetizing Perfect country style filo pastry (rolling out technique) delicious and handy!

Cooking might be among the oldest abilities on the planet. That does not indicate that there are any kind of limits to the understanding offered for the cook curious about enhancing his/her abilities. Also the finest cooks, even specialists, can always find new dishes, methods as well as strategies to boost their kitchen skills, so lets try this Perfect country style filo pastry (rolling out technique) recipe, we hope you like it.

Watch the Good Food cookery team show you how to get the best out of filo pastry, a crisp, paper-thin pastry that's great for sweet and savoury dishes. Paper-thin translucent sheets of filo pastry are sold ready-made in rolled layers, either chilled or frozen. Strengthen the delicate sheets by using -Take one sheet of filo and place it onto a baking tray.

Prepare all purpose flour (plain, type 405) - (750 g to 770 g).
You need to prepare virgin olive oil.
Use wine vinegar (15 ml).
Use fine salt (5 g).
Prepare about 2 cups lukewarm water (380 ml).
Prepare olive oil or melted margarine (for brushing the filo sheets).

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or two after you start cooking and once more at the very end. Your palate are the final guide here, so taste often.

Place the flour in a bowl together with the salt, mix well, add the vinegar and most of the water and knead for 5 minutes. Add the olive oil, and knead for an additional 12-15 minutes while gradually adding the rest of the water, until you have a smooth, soft and pliable dough. Leave it to rest for 1/2 - 1 hour..
Divide the dough into two balls, one slightly larger than the other. If you have a scale, weigh them so that the ratio is 53/47..
Dust your working surface with flour and using a rolling pin start with the larger ball, rolling it out to an oval shape of about 35x50 cm..
Brush the filo thoroughly with oil or margarine..
If you want your pie to have 8 filo sheets at the bottom and 8 on top, fold the two smaller sides inwards, (see photo) and brush the top with oil, once more. If you want your pie to have 12 filo sheets at the bottom and 12 on top (thinner, of course) then, fold the two larger sides..
Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil..
Finally, fold the dough in the middle (see photo) creating a sort of an envelope. Now, you are ready to roll out this envelope into one final filo sheet of about 40x40 cm, using the rolling pin to place it in your baking tray, after you have thoroughly oiled it. Take care to allow a 3-4 cm over-hang of filo over the walls of the baking tray in order to be able to fold your pie later. You follow the exact same procedure for the top filo sheet that will cover your pie up to the wall of the baking tray, without hanging over and use the bottom filo sheet's over-hang to make a decorative ring, by folding it inwards with your fingers. Use whatever filling you like. Best of luck..

In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spellings and Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine. By this stage you will have a long. Country style homemade filo for pies following an easy and unique technique the result of which will amaze you and your friends. Pastry dough is rolled out thinly and used as a base for baked products.

Now that you have actually reviewed the Perfect country style filo pastry (rolling out technique) recipe, and also you have the know-how that you require to carry out in the kitchen area. Get that apron out, dust off your blending bowls and also roll up your sleeves. You have some cooking to do.

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