Greek Phyllo ver.2 for Sweet & Savoury Pies
"Two large pastry sheets that can be used for savory or sweet pies & pie rolls."Serves | Prep Time 1 hr | Cook Time
Why I Love This Recipe
I love preparing this type of phyllo pastry sheets. It’s like a child’s game. “Draw” the circle in the center, cut the dough into pieces like the sun’s rays, fold to create layers and finally have delicious homemade pastry sheets, to combine with your favourite filling. Making your own homemade pastry sheets takes effort, but no store-bought pastry sheets can give you the same satisfaction.
Ingredients You'll Need
550 gr. all purpose flour (plus more for kneading)
1 tsp salt
1 tsp sugar
1 tsp baking powder
2 tbsp vinegar
4 tbsp olive oil or sunflower oil
300 ml warm water
150 gr. melted margarine or butter (for brushing)
In a bowl whisk flour , sugar, salt and the baking powder. Add vinegar and water, all at once. Stir with a wooden spoon for a while and finally add the olive oil. Mix just until the dough begins to form.
Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth. Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min.
Cut the dough in half. Cover the second piece of dough to avoid skin forming. Take the other piece, flatten it a bit, sprinkle with flour and start rolling out, a round sheet 50cm in diameter. Brush with melted margarine.
With your finger, “draw” a circle-20cm in diameter-in the center of the sheet. With a pizza cutter or a knife, cut the sheet into 8 pieces, starting from the circumference of the inner circle towards the outer edge of the sheet; it should look like the sun.
Fold the pieces to the center, one after another, creating layers. Wrap it with food membrane and place it in the fridge for an hour to chill. Do the same for the other piece of dough.
After one hour, take the first sheet out of the fridge and prepare to repeat the process once more. The sheets are now ready for use, but the process can be repeated up to 5 times!
If you’re going to use them the same day, leave them in the fridge for 2-3 hours to set. Otherwise, store them in the fridge maximum for a week or freeze them for up to 3 months.
For better understanding of the whole process, click on the up right link and watch the video on my YouTube channel.
Pairs Well With
Any savoury or sweet filling