Homemade Phyllo Pastry (filo)

INGREDIENTS

Dough3 cups flour 1 teaspoon baking powder  Pinch salt1 egg ¼ cup oil ¾ cup milk
(Also mix the following together and set aside to sprinkle in between the layers: 1 and ½ cups maizena (corn flour)/cornstarch1 cup flour)

METHOD

Mix together all the dough ingredients in a stand mixer or processor. Do not add any more liquid, it should be a stiff dough.Knead well until smooth and elastic.
Cover and set aside for 30 minutes. Failure to do this will have you fighting with a very tough dough.
Divide evenly into 12 balls, around 55g each.Roll into large (9 inch) circles, sprinkle generously with the cornflour mixture in between and stack into 1 large pile.Roll out until the layers are as thin as tissue paper. I find it much easier to use the thick French rolling pin.
Now trim the edges and use as desired. Pastry can be baked, (brushed with ghee (Clarified butter) like baklava and spanakopita) or fried.
Pastry must be kept in freezer if not being used immediately.

INFO & TIPS

This is really fun to make and a lot easier than Samoosa Parr.

POSTED ON

22 Jul 2023

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