Patisserie

Filo First Attempt

I was looking around for recipes for filo dough and while I found a lot of recipes of what to do with ready-made filo (phyllo), it was difficult to find a recipe for making filo dough itself.  A friend sent me a link to a YouTube video that’s written in a mix of languages, but starts with what Google Translate tells me is Bosnian.  Some of the English translation is not exact–they ask you to add “seed oil”.  What kind of seed?  I looked up what the Google-foo says, and it says sunflower, canola or sesame oil are all good seed oils.  I have canola on hand (not a fan of corn oil, myself), so that’s what I decided to use.

The recipe says:

  • 450 g flour
  • 3 T oil
  • 1 1/2 tsp salt
  • 260-280 ml water

Put the flour and salt into the bowl and mix.  Add the oil and add the water a few tablespoons at a time, mixing with a spoon until you can mix by hand.  Kneed for 7-8 minutes until it’s a nice smooth ball of dough.  Break into 3 balls and place into three small oiled bowls (about 1 tablespoon per bowl), turning over to coat the dough.  Cover with cling film and allow to rise for 1 1/2 to 2 hours.

Take one ball and roll out to about a 12″ round.  Drizzle with a little oil, and cover with cling wrap and rest 25-30 minutes.

Remove cling film and stretch out over a lightly floured surface.

Now, my experience was rather rough after this point.  Holes kept appearing throughout.  The edges were thick while the middle was thin.

When I cut the pieces to lay them into the glass container that I was making the dessert in (just throwing it together since I wasn’t really prepared with a fresh-filo recipe), they would stretch out in length and get thinner so it wouldn’t fit into the pan, adding extra pieces made thick lumpy pieces in the middle…this thing is going to be a hot mess.  I just hope it’s edible.

Well, it’s kinda dry.  I didn’t have a lot of filling in it.  And it needed some honey or something drizzled on top.  A scoop of ice cream would have added a lot.  I’ll try again soon.

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