Phyllo pastry is a difficult and time-consuming pastry to make and unlike other pastries requires warm ingredients and rough handling as the pastry has to develop the strength to be stretched to a wafer thin amount.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
2 cups (225 g) strong plain flour (bread flour)
2.5 ml (1/4 level tsp) salt
1 egg, lightly beaten
2 tbsp (30 ml) oil
1/4 level tsp (1.25 ml) lemon juice
75 ml (5 tbsp) lukewarm water
1. Mix and knead the flour, salt, oil, lemon and water.
2. Throw the dough hard on to a flat worktop beating and kneading in between this allows the gluten in the flour to develop strength for the pastry to be stretched into a very thin, resilient sheet.
3. On a clean tablecloth dusted with flour, roll out as thin as possible then stretch the dough from the centre with your hands untill completely translucent
4. Leave the dough on the cloth to dry and 'rest' for about 15 minutes before using.
5. Bake at 180°C (375°F) mark 5, except where otherwise specified, until lightly browned.
Storing Phyllo Pastry
1. Uncooked dough keeps for up to a day, wrapped in cling film or foil in the refrigerator.
2. To freeze, pack dough in freezer cling film or foil. Thaw at room temperature.
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