MYO: Phyllo Dough

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    • #263158
      Liss

      * 1 1/2 cups all-purpose flour
      * 1/4 teaspoon salt
      * 1 egg, beaten
      * 1/3 cup warm milk
      * 2 teaspoons butter, melted
      * 1/8 teaspoon vinegar
      * 2 tablespoons butter, melted

      1. Lightly flour a pastry cloth. Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.

      2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.

      3. Preheat oven to 400 degrees F (200 degrees C).

      4. Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with ingredients and roll or fold over.

      5. Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

    • #398698
      faxonfive

      Love this…my husband makes the best Baklava!! Thanks!!

    • #398771
      flutterbye0419

      do you have a recipe for baklava? I have always wanted to try it

    • #398828
      faxonfive

      Simple Baklava 🙂

      1 (16 ounce) package phyllo dough
      1 pound chopped nuts
      1 cup butter
      1 teaspoon ground cinnamon
      1 cup water
      1 cup white sugar
      1 teaspoon vanilla extract
      1/2 cup honey

      Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9×13 inch pan.
      Chop nuts and toss with cinnamon. Set aside.

      Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.

      Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.

      Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
      Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

      Bake for about 50 minutes until baklava is golden and crisp.
      Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey.

      Simmer for about 20 minutes.
      Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.

      This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

      Hope you like this 🙂

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