Filo is a dough without eggs and milk, very popular in Greece, it is somewhat reminiscent of a traditional puff pastry, but it is prepared in a slightly different way. Filo pastry pies are extremely tasty and just melt in your mouth.
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You will need
- - 5 glasses of wheat flour;
- - 1 tsp salts;
- - 2.5 tbsp. water;
- - 5 tbsp olive oil;
- - 2 tbsp lemon juice.
Instruction manual
1
Sift the flour, so the dough will turn out more tender. Mix 4, 5 cups of flour with salt and gradually add water combined with lemon juice and olive oil to it, stirring thoroughly. If the dough seems too dry, add some more water.
2
Divide the dough into 5 equal parts and roll them into balls. Sprinkle the balls from the dough with flour and wrap them with cling film, then put the dough in the refrigerator for 1 hour.
3
Cover the kitchen table with a cotton cloth that will absorb excess moisture and sprinkle the cloth with flour. Knead each ball thoroughly from the dough, then set the dough aside for 10 minutes.
4
Use a long rolling pin to roll the dough as thin as possible. After that, place the rolling pin from one edge of the dough and roll it into a roll, twisting it onto the rolling pin, then unwind the dough by pressing the rolling pin to the surface of the table. Roll and twist the dough until you get a thin (about 3 mm) and a large sheet.
5
Take the dough with your hands so that you have a canopy, and stretch it like a pizza dough, gently rotating from the middle to the edge until it becomes almost transparent. You can also act in another way: hook the dough over the edge and begin to gently stretch the layer with your fingers.
6
Fold the dough sheets one on top of another and cut the rectangles of the size you need, use it immediately. If you do not plan to bake pies from it immediately after making the dough, then sprinkle the layers of dough with starch, wrap it with a cotton cloth and put it in the freezer.
note
This recipe for Greek dough without eggs is convenient because the filo dough prepared according to it can be stored for a long time in the freezer, without losing its taste.