You do need to be an experienced chef to prepare homemade, paper-thin filo (phyllo) sheets. You do not need to stretch, and stretch, and stretch the dough. Our easy-to-follow, step-by-step instructions will give you guaranteed results.
Filo dough can be used to prepare different kinds of dishes. It is used for many types of sweets such as baklava and it is also used in savoury dishes such as spanakopita. We hope to post several recipes that use these homemade filo sheets.
Homemade filo sheets have several advantages over frozen ones. While frozen filo is convenient, it is more difficult to work with as it dries faster. Dishes made with fresh filo taste much better and you will be able to tell the difference. Another advantage is that homemade filo has no preservatives and you know all the ingredients that went into it.
Video without music:
Ingredients:
- 2 cups (280 grams) all-purpose (plain) flour
- 2 teaspoons (10 milliliters) baking powder
- ½ teaspoon (2.5 milliliters) salt
- ⅓ cup (79 milliliters) unsalted butter (melted)
- ¾ cup (178 milliliters) milk (hot) – any type
- 1 teaspoon (5 milliliters) white vinegar
- 1 cup (130 grams) corn starch – UK: cornflour – for rolling out the dough
- 2 tablespoons (30 milliliters) all-purpose (plain) flour – for rolling out the dough
Directions:
- In a bowl, combine 2 cups flour, baking powder, salt, unsalted butter, milk and vinegar.
- Knead for 5 minutes using a mixer, or knead by hand for 10 minutes.
- Let the dough rest for 30 minutes.
- Mix 1 cup corn starch and 2 tablespoons flour and set aside. Divide the dough into 4 pieces and shape into logs. Divide each log into 5 pieces, making 20 pieces in total.
- Shape the dough into balls.
- Roll each piece to a 6½-inch (16.5 cm) circle. Stack 10 circles with 1 teaspoon corn starch in between each layer. Do the same with the other 10.
- Roll out carefully and apply even pressure on the dough.
- Flip and stretch any short pieces with your hand.
- Roll out to a 15-inch (38 cm) circle. Wrap it with plastic and refrigerate or freeze.
Fiidiyo aan muusik lahayn:
Mukawinaadka:
- 2 koob (280 garaam) bur cad
- 2 qaaddo yar (10 mililitir) beekin baawdar
- ½ qaaddo yar (2.5 mililitir) cusbo
- ⅓ koob (79 mililitir) buuro cusbo lahayn (la dhalaaliyay)
- ¾ koob (178 mililitir) caano (kulul)
- 1 qaaddo yar (5 mililitir) qal cad
- 1 koob (130 garaam) waraango – waxaa lagu fidinaayaa cajiinka
- 2 qaaddo weyn (30 mililitir) bur cad – waxaa lagu fidinaayaa cajiinka
Diyaarinta:
- Isku dar 2 koob bur, beekin baawdarka, cusbada, buurada, caanaha iyo qalka.
- Makiinad ku rifaaq muddo 5 daqiiqo, ama gacan ku rifaaq muddo 10 daqiiqo.
- Cajiinka dhig muddo 30 daqiiqo.
- Isku qas 1 koob waraango iyo 2 qaaddo weyn bur, dhinacna dhig. Cajiinka 4 gabal u qaybi. Gabal walba 5 u qaybi. Sidaas tirada waxay noqonaysaa 20 gabal.
- Cajiinka kuuskuus oo sida kubbad ka dhig.
- Gabal walba u fidi wareeg cabbirkiisa yahay 16.5 sentimitir. Gabal walba 1 qaaddo yar waraanga ku shub, kaddibna 10 kii xabbaba is kor saar.
- Si tartiib u fidi.
- Wada geddi, wixii gaabanna gacanta ku kala jiid.
- U fidi wareeg cabbirkiisa yahay 38 sentimitir. Bac ku duub, kaddibna qaboojiyaha ama barafka geli.
فيديو بدون موسيقى:
المقادير:
- 2 كوب (280 جرام) طحين ابيض متعدد الأغراض
- 2 ملعقة صغيرة (10 مليلتر) بيكنج باودر
- ½ ملعقة صغيرة (2.5 مليلتر) ملح
- ⅓ كوب (79 مليلتر) زبدة غير مملحة (مذابة)
- ¾ كوب (178 مليلتر) حليب (ساخن)
- 1 ملعقة صغيرة (5 مليلتر) خل ابيض
- 1 كوب (130 جرام) نشاء الذرة – لفرد العجينة
- 2 ملعقة كبيرة (30 مليلتر) طحين ابيض متعدد الأغراض – لفرد العجينة
طريقة التحضير:
- يوضع في سلطانية الدقيق، البيكنج باودر، الملح، الزبدة، الحليب والخل
- تعجن بواسطة عجانة لمدة 5 دقائق او تعجن باليد لمدة 10 دقائق
- تترك العجينة ترتاح لمدة 30 دقيقة
- يخلط النشاء مع ملعقتين طحين ويوضع جانبا. تقسم العجينة الى اربع اقسام ثم يقطع كل قسم الى خمسة قطع ليكون العدد الإجمالي 20 قطعة
- تشكل العجينة على هيئة كور
- تفرد كل قطعة على شكل دائري بقطر ½16 سم. ترص كل عشر قطع فوق بعض مع وضع ملعقة صغيرة من خليط النشاء بين كل قطعتين
- تفرد برفق
- تقلب وتسوى باليد
- تفرد على شكل دائري بقطر 38 سم. تلف ببلاستك التغليف وتحفظ في الثلاجة او الفريزر
This is fantastic! It will take me some practice to get mine as good as yours, but it still worked well on my first try. I used this dough to make apple strudel and it was really yummy. Next time i’m going for the baklava recipe.
We are happy you liked it. Thank you for the comment.
Alsalamu alaikum. I am wondering why you stopped your posts suddenly. Hope all is well.
السلام عليكم
هل استعملتم نفس المقادير ام ضعفها لأنني*
استعملت نفس المقادير ولم أتحصل على 20 قطعة؟
أشكركما
Alaikum Salaam,
It appears that they just opened a restaurant in their hometown in Canada. I guess they are now quite busy. See Facebook Page.
Pity its unlikely I will visit Canada again.
Merci bcp pour sept recettes et pour tout les recettes jaifait la pâte a filo aujourd’hui jai suite tout les étape apre quand jai étal la pâte sa colle un astuce svp
Salam
I always follow your recipes, they’re very simple and easy to follow and made many tasty things, all thanks to you
Can’t wait to try baklava, i wanted to know if v can substitute vinegar with something else
Best way to do this is to use thin fillodough if you can find it in your food market freezer.
It’s an remarkable post for all the online visitors; they will obtain advantage from it I
am sure.