Filo pastry

AT A GLANCE

  • Serves 10 people

Take a leaf out of Greece's cuisine and make its most popular and versatile pastry. Here are the filo facts.

  • 500 gm plain flour, plus extra for dusting
  • 200 gm butter, melted, for brushing
01   Combine flour, 250ml water and ΒΌ tsp salt in a bowl.
02   Using your hands, mix until dough comes together.
03   Turn onto a lightly floured surface and knead until smooth (3-5 minutes). The dough should be soft; you may need to add more flour as you knead if it is too sticky. Place in a lightly oiled bowl, cover with plastic wrap and rest for 1 hour.
04   Divide dough into eight and, working with one piece at a time, roll and feed through a pasta machine, dusting with flour and reducing settings notch by notch until you reach the last setting and dough is 4mm thick. Cut sheet in half widthways.
05   Gently stretch filo sheet with your hands, pulling from the edges until it is almost transparent.
06   Transfer sheet to a tray lined with baking paper and brush sheet with melted butter. Repeat with remaining filo, placing baking paper in between sheets to prevent them sticking. Wrap tightly with plastic wrap and store in the refrigerator until required. Bring to room temperature before using.

Note Makes about 16-20 sheets.

Topics:

GREEK, AUTUMN, PASTRY, MASTERCLASS, BAKING

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

Mar 2010

Mar 2010

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