Flaky Phyllo Pastry Sheets

Thin dough, suitable for sweet and savory baked goods. The dough rolls out and stretches very easily, and holds its shape and filling when baking. Very crispy when hot and tender when cooled. Products made from it resemble puff pastries.
cook time: 1h
Owen Truitt
Flaky Phyllo Pastry Sheets

Nutrition Facts (per serving)

304
Calories
11g
Fat
39g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 2 g
Sugar 5 g
Wheat flour 130 g
Water 65 ml
Egg yolks 1 pc
Vegetable oil 20 g
Lemon acid (several crystals) 0.1 g

Recipe instructions

Step 1

Step 1
Sift the flour.

Step 2

Step 2
Dissolve salt, sugar, acid in water. It is important that there are no crystals left — they can tear the dough. Stir the yolk.

Step 3

Step 3
Pour the solution into the flour, knead the dough. Stir in butter. The dough turns out soft and may slightly stick to your hands.

Step 4

Step 4
Place the dough in a bag and leave at room temperature for 30-60 minutes.

Step 5

Step 5
Dust a towel with flour.

Step 6

Step 6
Roll out the dough with a rolling pin, and then stretch, lifting, from the center to the edges.

Step 7

Step 7
From this quantity of products I got a layer of 46x56 cm.

Additional rubrics

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