Patisserie

Filo: Third Attempt

I did go buy a couple packets of pre-made filo, but I wanted to have one more try at homemade stuff, just to see if I can do it.  IT’S A THING I GOTTA DO!  I will conquer this!

So once again:

  • 3 c. all purpose flour
  • 1 egg
  • 2 tsp baking powder
  • 1/4 c oil
  • 3/4 c milk

Mix into a dough and then let rest 15 min.

 

Rolled out the dough after putting literally a fistful of corn starch between layers. It worked better but still not perfect. Maybe if I did 3 layers at a time…?

I melted 2 sticks of butter and brushed the sheets, put a fistful of chocolate and nut mixture into it, then wrapped it like a burrito–folding up the bottom, folding in the sides, then rolling it up, buttering all the exposed bits of dough along the way.

The last sheet looked pretty rough–far from what most would call “round” as the thin lacy edges tore so easily.

Lined them up in the pan as best I could.  I keep thinking the video I saw must have made a double batch…I’ll have to watch it again, but I think they had 12 rolls in the end.

Baked in a 350 oven for 45 minutes,

then drizzled with honey

and a small amount off the sugar syrup.

The result:  layers and layers of flaky crust around a little bit of chocolatey nutty goodness.

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