Recipe: Tasty Filo(phyllo)sheets

Filo(phyllo)sheets. Homemade FIlo or Phyllo Dough - How to Make a Phyllo Dough Recipe from Scratch. Phyllo (in Greek: φύλλο, pronounced FEE-lo), also spelled "filo," is most often used to describe wafer-thin sheets of dough that are used to make some of the most delicious pastries and savory pies in the. I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well.

Our phyllo pastry dough sheets have no trans fat, no saturated fat and no. About the ingredient phyllo (filo) pastry sheets. Phyllo, Fillo, or Filo, which means "leaf" in Greek, is tissue paper-thin like sheets of dough made from flour, water and a bit of oil. You can cook Filo(phyllo)sheets using 7 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Filo(phyllo)sheets

1. You need of For the Filo dough.
2. It's 2 cups of all purpose flour.
3. Prepare 5 tbspn of oil.
4. Prepare 1 of tspn salt.
5. It's 1 tbspn of white vinegar.
6. It's 3/4 cup of warm water.
7. You need 1 cup of flour+1 cup corn flour for dusting.

Phyllo sheets stuffed with crab, shrimp, green onion and cream cheese. This seafood appetizer is the ultimate recipe! I really enjoy working with phyllo (filo) dough sheets. Just wrap the phyllo sheets in some plastic wrap and place in a tightly-sealed freezer bag.

Filo(phyllo)sheets instructions

1. Here are all you need,add the salt into the flour and mix.
2. Add the oil,vinegar.
3. Then water and mix,till you have a soft sticky dough.
4. Knead the dougu for 5mins till non sticky,wrap in a cling film and allow it to rest for 1hr(pls 1hr).
5. In. A bowl mix corn flour and flour keep aside,after and hour the dough looks like this it is very soft and elastic more of rubber😍.
6. Cut into small portions as shown and,seperate 3 of the balls and roll a bit flat.
7. Like this,dust with flour nd corn flour mix,and lay them on each other,the dusted side to layed facing each other.
8. Like this,dust the other side and cover again with a dusted dough.
9. And roll,flat as shown, very thin,and peel each of them gently.
10. You see as i am peeling it,after peeling them re dust them with the starch and flour mix.
11. Like these,and layer them on each other and re roll it more flatter than the previous one,it will double than the previous one.
12. And here it is,then peel it again.
13. Like this gently as it is more thinner than the first one,and here we are done,you can preserve it in a parchement papper roll them in gently and refrigerate them till the time you want use.
14. And here it is.
15. Now i arrange 3 of the sheet and cut them as shown, spray the cupcake pan with oil spray(i am making filo cups) watch my next recipe..
16. And our sheet are ready,you can reserve them in the refrigerator by placing them inside parchement paper and roll them gently and keep them till the time you want to use.
17. I make mini quiches using the filo sheets watch out for the next recipe..

It's very important to keep the filo sheets moist so they don't dry out while working with the dough. Phyllo, or filo, dough is puff pastry's Greek cousin. The magic of phyllo sheets comes in the layering. Simple phyllo (filo) dough, made with four ingredients only. Learn how to work with the notoriously filo pastry recipes desserts from cdn-image.myrecipes.com.