** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Filo Pastry
Date Added:January 05, 2014
its a temptating receipe for pastry lovers.easy and good to understand by all. easy to cook.
2. Gradually add water to make a stiff dough. Turn onto pastry board.
3. Place the oil in a bowl and spread a little of it on the palms of your hands.
4. Knead the dough, gradually adding more oil until you have a smooth, elastic ball.
5. Roll the ball of dough in the remaining oil to cover all sides.
6. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.
7. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch.
8. Cover with a cloth and let set for 10 minutes.
9. Cover a table or counter top with a smooth cloth and lift rolled dough onto it.
10. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper.
11. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Gluten, Corn, Olive Oil allergies.
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