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- 1Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well blended.
- 2Knead the dough in the bowl by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 5 to 10 minutes, or until the dough can be gathered into a soft, somewhat sticky ball.
- 3Add the olive oil, 1 tablespoon at a time, kneading well after each addition and continue kneading for about 25 minutes longer, or until the dough is smooth and satiny.
- 4Cover the bowl with plastic wrap and let the dough rest at room temperature for at least two hours. Tightly covered, the dough can be kept at room temperature overnight or in the refrigerator for a week or so. If you refrigerate it, be sure to bring it to room temperature before rolling it.
- 5When you are ready to roll and use the dough, divide it into 20 equal portions and shape each piece into a ball about 1-1/2 inches in diameter.
- 6Sprinkle a smoothly woven kitchen towel with a little cornstarch and, one at a time, roll each ball on the towel with a rolling pin into a round about 7 inches in diameter.
- 7As they are rolled, place the rounds between strips of wax paper and stack them on a plate. Then cover all the rounds with a kitchen towel and let them rest for about 30 minutes.
- 8To shape each sheet of phyllo, stretch it over the backs of your hands by lifting the dough and pulling your hands apart repeatedly until the phyllo is paper thin. Working quickly but gently, you should be able to form a sheet about 14 inches wide and 18 inches long. Trim off the thick edges to make a 12 by 16-inch rectangle.
- 9Freshly made phyllo dries out so quickly that each sheet should be buttered or shaped as described in the recipe you are following before you proceed to roll and stretch the next sheet.
- 10A home baker cannot make phyllo as thin as the commercial product; therefore, use only half as many layers as called for in a recipe, and cut the rectangle in half instead of folding it.
- 11Allow phyllo dough to thaw in refrigerator overnight. Carefully unroll phyllo sheets onto a smooth, dry surface Cover phyllo completely with plastic wrap, then a damp towel.
- 12Keep phyllo covered until needed Do not leave it uncovered for more than a couple of minutes to avoid drying out.
- 13Microwave butter until very soft, but not melted. This will give you a lighter and flakier pastry.
- 14Brush each layer of phyllo with very soft or melted butter, margarine or oil. To prevent edges from cracking, brush edges first and work into center. Be sure to brush the last layer of phyllo with melted butter.
- 15Fillings should be chilled and not excessively moist Generally, bake on ungreased cookie sheet in preheated 375°F oven until golden brown. For thicker items, reduce heat to 350°F.
- 16Phyllo may be rolled and refrozen to store, when not in use. Tip: Use approximately 1/2 cup butter or oil for 16 sheets phyllo dough. Use approximately 1/2 Tbsp butter per phyllo sheet.
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Nutritional Facts for Homemade Phyllo II
Serving Size: 1 (1290 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 160.3
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 234.0 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 1.0 g
- Sugars 0.1 g
- Protein 3.8 g