Filo dough, or cooker dough, is used to make a huge amount of baking: strudel, Greek pies, and much more. This is a very thin and tender dough, and although the process of preparing it is quite laborious, still baking from it is so tasty that it costs difficulties.
Pick your recipe
You will need
-
- 3 full cups (or 550 g) of flour;
- 1 teaspoon of salt;
- 5-6 Art. tablespoons of vegetable oil;
- butter.
Instruction manual
1
Mix flour with salt and sift it twice in a large bowl. Pour in vegetable oil, then gradually pour 1 cup of warm (approximately body temperature) water. Knead the dough with a wooden spoon. If it turns out to be too steep, add some more warm water.
2
Transfer the resulting lump of dough onto a large board or table and continue to knead with your hands. Sprinkle flour on the work surface or add more flour to the dough no longer needed!
3
Beat the kneaded dough on the table surface 15-20 times.
4
Put the resulting ball of dough into a large sealed plastic bag, tie it tightly and lower it in warm water (about 40 degrees) for 10 minutes.
5
Take the dough out of the water and out of the bag and divide it into pieces a little smaller than a tennis ball.
Sprinkle the work surface lightly with flour and gently stretch each piece on it in all directions. Cover the pieces of dough with a damp towel and leave for 5 minutes.
6
Spread a towel or baking paper on the table and begin to stretch each piece of dough as accurately as possible. It should become almost transparent, but not tear.
7
Melt the butter.
8
With melted butter, coat each piece of dough stretched to the desired state and cover it with another piece. The layers must be stacked together for 3-4 pieces, very carefully lubricating each with oil. The dough dries very quickly in the air, so if you do not have time to smear the layers, cover those that you don’t work with with a damp towel or cling film.
Useful advice
Filo multilayer dough is used to make pies with meat, herbs, cottage cheese, baklava, as well as pies like spinakopita with Greek cheese and spinach. However, if you are going to cook strudel, you do not need to make a multilayer dough - just stretch one layer of dough well enough.