What can be made from Greek dough. Thin Greek filo pastry - homemade recipe

Filo dough envelopes with cherries and Cut the cheese into 4 pieces. Mix 125 g of cherries, pitted and cut in half, jelly and lemon juice. Preheat the oven to 220°C. Melt 50 g butter. Cut the dough into squares. Put what...You will need: goat cheese - 220 g, ripe cherries - 125 g, red currant jelly - 1 tbsp. spoon, lemon juice - 1 teaspoon, butter - 50 g, phyllo dough - 4 sheets

Filo dough baklava with nuts Prepare a shallow pan, slightly smaller than the phyllo pastry juicy, greased with clarified butter or ghee. Place dough pieces on it, greasing each one with fat. Prepare the filling by mixing nuts, sugar and spices and placing it on...You will need: unrefined sugar or powdered sugar - 200 g, zest and juice of 1 orange, grated nutmeg, cinnamon - 10 g and 1 stick, powdered sugar - 100 g, crushed almonds - 100 g, clarified butter or ghee (Indian ghee) - 200 g, phyllo dough (see...

Filo dough pie filled with chocolate, coconut and banana Preheat the oven to 180°C. Grease the pan with butter. Beat the egg, combine with mascarpone, coconut flakes, chopped chocolate and 2 tbsp. powdered sugar Grease each sheet of dough with melted butter. Place 1 sheet of dough in the pan, then put the second sheet on top...You will need: (for a 28 cm pan): 10 sheets of phyllo dough, 2 tbsp. l. + a little more sugar. powder, 250 g mascarpone, 2 medium bananas, 1 egg, 30 g dark chocolate (70%), 100 g coconut, melted butter

Filo dough rolls with marmalade Do not cut the marmalade into pieces. Place the phyllo sheet on a flat surface, brush with butter, fold in half, brush with butter again and fold in half again. Place the filling and fold the edges into rolls. Bake for about 15 minutes at 18...You will need: 6 sheets of phyllo dough, 200-300 g marmalade, 150 g melted butter

Fish roll made from phyllo dough Slowly defrost the phyllo dough. Place under a damp towel. Divide the trout fillet into pieces. Cut the pike perch fillet and grind in a blender. Add egg whites and cream to the fish and beat with a mixer. Salt and pepper the minced meat. Take a piece of dough (cover the rest immediately)...You will need: filo dough - 9 sheets, melted butter - 150 gr., pike perch - 400 gr., salmon - 250 gr., cream - 100 ml, egg whites - 2 pcs., salt, pepper to taste, For the sauce: Cheese cheese - 100 gr., Soft cottage cheese - 200 gr., Lemon juice - 2 tbsp., Herbs (parsley, dill)

Layered filo dough triangles Slowly defrost the dough, it is advisable to keep it for 4-5 hours in a regular refrigerator compartment (without opening). Let's prepare the filling. Dry the nuts for 5-7 minutes in a frying pan. Add powdered sugar and crush (as for baklava) Melt the butter. Cut the sheets (I have...You will need: For 6 pieces: Filo dough - 6 sheets, Butter - 100 gr., Walnuts - 1 tbsp., Powdered sugar - 1/3 tbsp.

Apple-banana-cheesecake with phyllo dough - without phyllo dough))) I say again that I made it with puff pastry. Filo dough should be placed in three layers, coating the layers with vegetable oil or water. Remove seeds from apples. To do this, you can cut the apples into 4 parts and cut off the cores. If you want, peel the skins off the apples...You will need: Filo dough - 9 sheets or two layers of frozen yeast-free puff pastry 250 grams each, Bananas - 1 piece (I have small ones, so I took two), Apples - 2-3 pieces (I have small ones again, so I took 4) , Cottage cheese - 400 grams, Eggs 3 pcs (two for filling, f...

Puff pastries with cottage cheese, dried apricots and nuts (+ instructions for making Filo dough) First, prepare the filling: Finely chop the walnuts. Scald the dried apricots with boiling water and chop finely. Grind the cottage cheese well with powdered sugar. Mix cottage cheese with chopped walnuts and dried apricots. Prepare the dough from flour (add flour gradually, maybe...You will need: For Filo dough: 1 tbsp water, 4 tbsp vegetable oil, 2.5 tbsp flour, 1 tsp. salt, butter, For filling: 50 g walnuts, 50 g dried apricots, 500 g cottage cheese, 3 tbsp powdered sugar

Greek phyllo casserole from Jamie Oliver So, casserole. Personally, I liked it better when it had completely cooled down - the next day. Place a dry frying pan over medium heat and fry the nuts in it. Keep an eye on the nuts, because... It's easy to miss the right moment (I almost missed it) Break it down...You will need: Filo dough - from 4 to 16 layers (depending on the size of the dough), Feta cheese - 250 grams (I have a Parisian Burenka), Cheddar cheese - 50 grams (I thought it was not enough, I would also add that, in basically, Jamie made it himself), fresh spinach - 2 packages of 125 g each...

Filo pastry with vanilla cream and raspberries Preheat the oven to 180°C. Beat butter and sugar with a mixer. Continuing to beat, add the eggs one at a time. Add flour, add vanilla extract and beat a little more. Fold each sheet of phyllo dough in half 3 times (you should have a lot...You will need: filo dough (the number of sheets according to the number of molds or bowls), 60 g of softened butter, 1/3 cup sugar, 2 eggs, 1 tbsp. tablespoon flour (level), 1/4 teaspoon vanilla extract, heavy cream, fresh raspberries

Baklava Ingredients
Servings: 18

200 g butter
1 tsp cinnamon
1 glass of water
1 cup sugar
1 lemon (squeeze juice)
1/2 cup honey
Cooking method
Prep:1h › Cook:50min › Total time: 1h50min
Make syrup: Boil water with sugar until sugar dissolves. Cool. Add lemon juice and honey, stir. Cook over low heat for 20 minutes (do not boil!). After this, cool and put in the refrigerator.
Toast the nuts in the microwave or oven. Mix with cinnamon. Set aside.
Grease a refractory baking dish (a 22x33cm rectangular one is suitable). Melt the butter. Lay out a sheet of puff pastry and brush with melted butter (preferably with a brush). Place the next sheet on top. In this way, spread out and grease 1/3 of all sheets. Apply the oil in a thin layer, then the baklava will be more gristly. Next, lay out layers one by one, grease and sprinkle with nuts until you have the last 1/3 of the dough left. Then proceed as in the beginning - brush the sheets of dough with melted butter.
Cut the baklava into squares or diamonds (cut BEFORE baking), cutting the dough all the way to the bottom.
Preheat the oven to 160C. Bake for 50 minutes until the baklava is crisp and golden.
Remove the baklava from the oven and immediately pour the syrup over it (a little at a time with a spoon). Refrigerate. Do not cover when storing, otherwise the baklava will no longer be crispy.

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Ingredients:
Fresh salmon - 800 gr.,

Leek - 1 pc.,

Salt - to taste

Filo dough - 5 sheets

For filling:
Cream 10% - 100 ml.,
Eggs - 4 pcs.,

How to do:

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Fish pie with salmon and spinach in phyllo dough

Ingredients:

Fresh salmon - 800 gr.,
Frozen spinach - 200 gr.,
Leek - 1 pc.,
Butter - 50 gr. + 3 tbsp. for sauteing,
Fresh thyme, a couple of sprigs - only leaves
Salt - to taste
Ground black pepper - to taste,
Filo dough - 5 sheets

For filling:
Cream 10% - 100 ml.,
Eggs - 4 pcs.,
Hard cheese (grated) - 100 gr.,
Salt and ground black pepper - to taste.

How to do:

In the evening, remove the phyllo dough from the freezer and place it on the bottom shelf of the refrigerator to defrost. The next day the dough will defrost completely properly.
(If you have unused sheets of phyllo dough, wrap them in cling film and freeze them back, the dough will remain the same suitable for further use)
1. Cut the white part of the leek into thin rings.
Defrost the spinach (in the microwave, for example), squeeze out excess water, and chop finely.
Heat 2 tbsp in a saucepan. butter, saute the leeks for a couple of minutes, add chopped spinach, fry for another 3-5 minutes, remove from heat.
2. In another saucepan, heat 1 tbsp. butter, put salmon cut into small cubes there, fry for about five minutes until the fish is cooked (until it turns white). Salt and pepper the fish, sprinkle with thyme leaves and mix.
3. In a bowl, beat 4 eggs with a fork, add cream, grated cheese, mix, salt and pepper.
4. Assembling the pie. Melt 50 gr. butter.
Place one sheet of filo in a round baking dish d=24 cm, grease it with butter, put a second sheet on top - grease it with oil, and so on for all four sheets of dough.
Place sauteed spinach on the dough, and fish on top of the spinach.
Pour the egg-cheese mixture evenly over the entire filling. Cover the top with the fifth sheet of phyllo dough. Gather the dangling ends up onto the pie. Brush the top sheets of dough with the remaining butter.
Place the mold in a preheated oven at 180 degrees. for 30-35 minutes, until golden brown.
Remove the pie from the oven, let stand for ten minutes and serve.

Baklava

A puff pastry dessert popular in Turkey and other Arab countries. Sticky, sweet and crunchy at the same time. Truly finger licking good! The recipe uses thin ready-made filo pastry.

For the recipe you will need:
(Servings: 18)

1 package thin puff pastry (phyllo)
3 cups finely chopped nuts (walnuts or pistachios)
200 g butter
1 tsp cinnamon
1 glass of water
1 cup sugar
1 lemon (squeeze juice)
1/2 cup honey

Cooking method
Preparation: 1 hour | Preparation: 50 min

1. Make syrup: Boil water with sugar until sugar dissolves. Cool. Add lemon juice and honey, stir. Cook over low heat for 20 minutes (do not boil!). After this, cool and put in the refrigerator.

2. Brown the nuts in the microwave or oven. Mix with cinnamon. Set aside.

3. Grease a refractory baking dish with oil (a rectangular one 22x33cm is suitable). Melt the butter. Lay out a sheet of puff pastry and brush with melted butter (preferably with a brush). Place the next sheet on top. In this way, spread out and grease 1/3 of all sheets. Apply the oil in a thin layer, then the baklava will be more gristly. Next, lay out layers one by one, grease and sprinkle with nuts until you have the last 1/3 of the dough left. Then proceed as in the beginning - brush the sheets of dough with melted butter.

4. Cut the baklava into squares or diamonds (cut BEFORE baking), cutting the dough to the very bottom.

5.Preheat the oven to 160C. Bake for 50 minutes until the baklava is crisp and golden.

6.Remove the baklava from the oven and immediately pour the syrup (a little at a time with a spoon). Refrigerate. Do not cover when storing, otherwise the baklava will no longer be crispy.

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Fish pie with salmon and spinach in phyllo dough

Ingredients:

For filling:
Cream 10% - 100 ml.,
Eggs - 4 pcs.,
Hard cheese (grated) - 100 gr.,
Salt and ground black pepper - to taste.

How to do:

Unsweetened baked goods: cheese muffins with kefir
Ingredients: hard cheese - 150 g, egg - 1 pc., kefir - 200 ml. (1 cup), flour - about 5 tbsp, soda - 0.5 tsp, green onions or other greens - to taste. You can also add chopped garlic to the dough if you want spicier muffins, as well as cumin, hot pepper, etc.
Preparation: grate the cheese, preferably on a fine grater, but you can also grate it on a coarse one. Add the egg to the cheese and mix them together. Next, pour in the kefir, add chopped herbs (I used frozen dill) and mix everything well again. Now add flour and soda, but it is better to add flour in parts until the dough is like medium thick sour cream.
Let the dough rest for about 15 minutes, but if you are in a hurry, you can skip this step.

I always add bran along with flour, thereby increasing the usefulness of baked goods and reducing its calorie content. In this case, I added 1 tbsp. bran.
Pour the batter into muffin tins or one pie pan. I baked cupcakes in silicone molds: it is very convenient, there are no problems with removing them when they are ready. Muffin tins should be filled halfway with dough, since the dough rises during baking and then fills the entire volume. Makes about 10-12 cupcakes.
Bake the cupcakes at 200C for about 30 minutes until golden brown, then wait for them to cool, remove them from the mold and serve.

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"Gul-berek" - Turkish pastry
Anyone who has visited Turkey at least once probably knows the local pastry: böreki. Börek is a pie made from thin dough - yufki - with various fillings. Böreki are baked with leeks (pyrasa in Turkish), spinach, minced meat, mashed potatoes, and cottage cheese.

You can also prepare börek at home.
In Turkey, yufka is sold in all stores and supermarkets. It is almost never found in Russia, but it can be replaced with thin lavash. Watch carefully: the pita bread should be fresh and very thin.

For börek you will need: 2 sheets of yufka or pita bread, 3 leeks, 1 onion, 4-5 tablespoons of any vegetable oil, salt, red hot pepper.

For filling: egg, half a glass of milk, half a glass of natural yogurt.

First, peel and finely chop the onion. Heat the vegetable oil in a deep saucepan with a thick bottom, add the onion and fry over medium heat. While the onions are frying, peel and cut the leeks into small half rings.

Add leeks, salt, pepper to the half-finished onions and simmer the filling over low heat for 15-20 minutes. When cooked, leeks have a slightly sweet taste. If you add more red pepper, the taste of the filling will be piquant and unusual.

The finished filling must be cooled.

Cut the yufka (lavash) sheet diagonally into 4 parts. You will get triangles. Grease each part with a small amount of vegetable oil. Place 2-3 tablespoons of filling on the wide part of the triangle and roll the triangle into a tube. Then roll the tube into a snail shape and place it on a greased baking sheet. Snails need to be packed tightly.

Beat egg, milk and yogurt. Pour the resulting mixture over the bereks. Let stand for 1 hour, then place in the oven and oven at a temperature of 180-200 degrees.

When the börek is ready, it will look like a rose, so the Turks called it “gül-börek” (“gul” means rose in Turkish).

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Avocado salad with shrimp and strawberries in phyllo dough baskets
Ingredients for 2 servings:
2 avocados
shrimp 10-12 g boiled-frozen medium-sized shrimp
10 strawberries
a few basil leaves
2 tbsp. homemade sour cream
1 tsp lemon juice
freshly ground pepper mixture
salt
Filo dough baskets
several sheets of phyllo dough
piece of butter
How to make phyllo dough baskets
Thaw the finished phyllo dough. Melt the butter.
One sheet of standard size makes 2 baskets; excess dough should be put back into the packaging and stored in the refrigerator for no more than a day. Alternatively, you can make many baskets at once and store them in an airtight box until needed.
Cut the sheets into squares with a side of 10-12 cm. Grease each of them with melted butter, this is conveniently done using a silicone brush. Place one square of phyllo dough in the baking dish and place a second layer on top, moving it 45 degrees to form an 8-pointed star. Make a well in the center, giving the dough a basket shape.
I bake phyllo dough baskets in special silicone molds, but you can use muffin tins or other convenient containers for this.
Preheat the oven to 200C, bake the baskets for 5 minutes. The edges should be golden and very crispy. Let cool and remove from molds.
How to Make Avocado, Strawberry and Shrimp Salad
Thaw shrimp at room temperature.
Peel the avocado, remove the pit and cut into small cubes. Pour in lemon juice and stir gently until the juice covers the entire surface of the avocado. This is necessary so that its flesh does not darken.
Peel the strawberries. Cut large berries into slices, small ones - in half.
Cut the basil into thin strips.
In a salad bowl, combine strawberries, shrimp, avocado and basil.

Mix sour cream with salt and pepper, season the salad with avocado and shrimp, place it in crispy phyllo dough baskets.

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Cake "Creme Brulee"

Ingredients:
Dough:
-sugar-1 glass
- butter - 1 tbsp.
- sour cream - 1 glass
- flour - 3 cups
-cocoa-2 tbsp
-soda-half tsp, quenched with vinegar
Cream:
-500 ml milk
-1 egg
-1 glass of sugar
-vanillin
-3 tablespoons flour
-200 g softened butter
-2 tbsp cocoa

Preparation:
Cakes.
Grind sugar with softened butter, add sour cream, flour and soda, knead the dough. Divide the dough into 2 parts, add cocoa into one. Divide the entire dough into 6 parts, roll out the cakes (3 white and 3 chocolate) and bake at high temperature for 5 -10 minutes.

Cream.
Mix everything except the butter and cocoa and cook over low heat, stirring constantly until thickened. Then cool the cream completely.
Beat softened butter with cocoa. Continue whipping, add custard in small portions.
Grease the cake layers and sides. Decorate as desired.
Place in the refrigerator overnight.

Filo baskets with spinach and feta
christmas recipe
1/2 teaspoon dried marjoram
1 tablespoon honey
1 onion large bunch of spinach
150 grams ricotta
100 grams feta
3 sheets prepared filo puff pastry
salt and pepper
How to prepare the recipe for Filo Baskets with Spinach and Feta:

Thaw the phyllo by placing it in the refrigerator from the freezer.
After removing, cover with a damp cloth.
Finely chop the spinach, scald with boiling water, squeeze and mix with ricotta, add salt.
Cut into Filo squares and place in muffin tins.
Coat each sheet with oil.
Place the ricotta and spinach mixture into the baskets.
Place diced feta on top.
Place in a preheated oven at 170 C for 25 minutes.
Fry the onion in half rings, add marjoram and a spoonful of honey.
Place the onions on top of the cheese in the prepared baskets.

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Baklava with coffee syrup
For the test:
wheat flour - 2 - 2 1/2 cups
olive oil - 30 grams
wine vinegar or lemon juice - one tablespoon
butter - three tablespoons
salt - 1/2 teaspoon
For the filling:
chopped nuts - 100 grams
powdered sugar - three tablespoons
For the syrup:
strong black coffee - five tablespoons
powdered sugar - 110 grams
ground cinnamon - 1/2 teaspoon
cloves - 2-3 buds
ground cardamom - 1/4 teaspoon

Method for preparing Baklava recipe with coffee syrup

1 For baklava, you can buy ready-made phyllo dough, or you can make it yourself.
2 Sift the flour, mix with salt, put it in a mound and make a well in the center. Pour into it about 1 cup of warm water 1/2 (you may need a little more), oil, vinegar or lemon juice. Using a fork, stir the flour into the liquid until a ball begins to form around the fork. Next, knead the dough with your hands for at least 10 minutes. If necessary, add a little more flour or water. The result should be a smooth, elastic dough.

3 Cover the dough with a napkin or towel and let it sit at room temperature for an hour. Pour the dough into 10 small balls, roll each into a thin translucent sheet.

Lightly dry the resulting sheets by placing them on a cloth.

4 If you are using store-bought phyllo dough, make sure that the sheets you are not currently using do not dry out. To do this, attach them with a damp cloth while you oil and lay the next sheet.

5 Place 4 sheets on a greased baking sheet, brushing each with melted butter. Next, add half of the nuts mixed with powder. Cover with three sheets greased with melted butter, lay out the rest of the filling, and place sheets of dough on top, brushing each with butter.

Press the resulting base along the edges, and use a sharp knife to make diamond-shaped cuts on the surface. Bake the baklava for 20–25 minutes at 180°C.

6 For the syrup, combine all the ingredients, heat, then remove from heat and let sit for 20 minutes, covered. Strain the syrup, then heat it again.

7 Remove the baklava from the oven, pour in coffee syrup, cut along the score lines, and cool. When serving, place the baklava on a plate.

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Chicken and vegetable pie made from phyllo dough
2 tablespoons flour
butter - 2 tablespoons
250 grams of ready-made, thawed filo puff pastry
1 glass of milk
1 cup broccoli, cut into florets
1/2 cup green peas
250 grams chicken breast with skin
1 onion
Finely chop the onion and fry in butter.
Cut the chicken breast into cubes and fry with the onion for 5 minutes.
Add flour, mix well and pour in milk.
Let it boil.
Add broccoli and peas to the chicken.
Mix everything.
Place sheets of filo in a deep dish, covering the bottom and edges.
Place the filling on top.
Cover with the remaining sheets, rolling them as desired.
Bake in the oven for 45 minutes at 180 C degrees, on the bottom shelf.

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Filo wraps with feta and shrimp
Filo wraps with feta and shrimp:

6 sheets of phyllo
2 cloves garlic
butter - 3 tablespoons
180 grams feta
120 grams boiled shrimp
salt and pepper
How to prepare the recipe: Filo Envelopes with Feta and Shrimp:

Finely chop the cooked shrimp.
Mix feta with shrimp, salt, pepper and finely chopped garlic.
Coat 6 sheets of phyllo measuring 50 cm x 35 centimeters with melted butter.
Cut the sheets into 12 squares.
Lay out 6 squares one by one, alternating the direction of the corners.
Place a teaspoon of filling in the middle of the dough.
Fasten it in the form of a bag, raising the corners up.
Preheat the oven to 200 C and bake for about 10 minutes.

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100 grams dry-cured ham cubes
For the sauce:
Four chives
Pepper
Salt
100 milliliters cream
200 grams of fresh peas
Four sprigs of dill

Blanch the peas in salted water for two minutes, carefully drain and cool. Carefully lay out a sheet of phyllo dough, brush half with butter and fold in half. In the middle of the sheet put (it can be cut into a square or left rectangular) a quarter of peas, a quarter of ham and a quarter of cheese, add a little salt and pepper and form a neat knot, connecting all the edges of the dough. Tie a knot with the stem of the chives. In the same way, you need to prepare the remaining knots, place them all on a baking sheet and grease everything with the remaining oil. Bake for ten to twelve minutes at 220°C. Then you can start preparing the sauce: to do this, boil the peas in 100 milliliters of water with a pinch of salt for about five minutes, remove from the heat and puree everything with a submersible mixer. Put it on the fire again, pour in the cream and bring everything to a boil, then remove from the heat, pepper, salt, add dill and puree everything. The nodules should be served warm along with the prepared sauce.

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Tutmannik

Tutmanik is a dish of Bulgarian cuisine. According to the original recipe, it is prepared with feta cheese. If someone doesn’t like feta cheese, you can replace it with regular cheese; if there is no feta cheese, you can safely use suluguni cheese or salted cottage cheese. I wanted to make these buns sweet, so I took sweet cottage cheese and nuts - it turned out great! I think it will be delicious with cinnamon and sugar, or you can try it with jam.

Ingredients:

3 eggs
-0.5 cups sour cream
-1 tsp soda
-0.5 cups of milk
-1 packet of dry yeast
-1 tbsp. spoon of sugar
-1 tsp salt
- flour - 500 -700 gr. or how much he will take
-100 gr. butter
-350 gr. feta cheese/cheese/sweet cottage cheese

Preparation:

Dissolve the yeast in water, add 1 teaspoon of sugar, wait until the “cap” rises. Mix all the ingredients (except the filling) into a dough and leave to rise for half an hour. After half an hour, knead the dough and divide it into 3 parts. We roll each part into a layer in the form of a rectangle. Generously grease with melted butter, sprinkle with grated cheese (or whatever you like) and roll into a roll.
Next, take a baking dish and grease it with oil. We cut the roll into pieces of 2-3 cm (I did 4-5 cm) and place it vertically in the mold. It is better to place them not tightly to each other; during proofing they will increase in volume. Leave to proof for 20 minutes, then brush with egg and place in an oven preheated to 200 degrees for 30 minutes. After removing from the oven, spray our tutmanik with water, cover with a towel and leave for another 15 minutes. Well, then you can break off a piece and eat it. Very tender, airy buns, a great addition to a glass of kefir or a cup of tea!

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Filo pastry pie with chicken, cranberries and Brie cheese

Very tasty gourmet pie. Instead of boiled meat, you can use the leftover meat from baked chicken or turkey, so in just 25 minutes an elegant dinner will be ready. Instead of a pie, you can make three-cornered or knotted pies.

~450 g cooked chicken (~2 chicken breasts), diced
1 cup Brie cheese, diced
4 -5 tbsp. cranberry sauce
2 tbsp. chopped parsley
~9 sheets of phyllo dough
2 tbsp. butter, melted

Preheat oven to 400F/200C.
Combine chicken, cheese, 2 tbsp. cranberry sauce, and parsley in a cup. Season with salt and pepper.

Place 4 sheets of phyllo in a small ovenproof dish (15*23 cm), brushing them with melted butter.

http://www.povarenok.ru/images/recipes/10/1008/100839.jpg

Filo pastry with mozzarella
crispy, delicious... I think you know what phyllo is!

Ingredients for Filo Pies:
Mozzarella - 500 g
Butter (melt) - 100 g
Filo dough (defrosted) - 1 pack.

Recipe for "Filo Pies":

Defrost the dough.
melt the butter.
Cover the table with cling film.

Grate the cheese on a fine grater.
Grease the baking sheet well with vegetable oil.
take a silicone brush or a simple shaving brush.

Print out the dough, flatten it and cover with a wet napkin.
Do not remove the napkin during the cooking process: take the dough and cover it again.
Take one sheet of dough, grease it well with melted butter, put the second one on top, and butter again.
On one side we put the filling and roll the pies into a triangle, place them on a baking sheet and grease them with oil.
We do all this with the rest of the dough.

Bake in an oven preheated to 175*C for 15 minutes.

4 )

FILO PASTE BAGS WITH PRAWNS
INGREDIENTS
1 sheet filo paste
2 large raw shrimp
1 large mussel
2 mango slices
salt, black pepper, soy sauce, half a clove of garlic, 1 tsp. olive oil, parsley...
HOW TO COOK
Grease a sheet of phyllo paste with oil (on the outside)...

Place in a round (square) metal mold....

Place peeled shrimp, mango and mussel in the middle.

Season with salt, lightly sprinkle with pepper, finely grated garlic and chopped parsley...

Pour 1 tsp. butter and 1 tsp. soy sauce and close...

Bake in a preheated oven to 200 degrees. - 10-12 min.

Serve with soy sauce....

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Do you know how my personal “acquaintance” with this test began? The author of the article that I accidentally came across called the process of preparing it meditation. Agree, you can’t pass by! I would like to check it out and plunge into the action. And if you succeed, then dissolve in it.
And what’s most interesting is that I succeeded! Yes, yes! Exactly! Not the first time. I was too worried then, tried not to lose sight of some details of the preparation, always controlled myself, looked at the notes. But over time we became friends. I tried different recipes: with and without vinegar, without eggs and with different types of vegetable oil. As a result, I gained experience, meditative calm and my favorite recipe! I’ll share it now.

Required ingredients:

Flour – 450 gr;
Chicken egg yolks – 3 pcs.;
Water – 200 ml;
Olive oil – 3 tbsp;
Salt – 1 tsp.

Important point! Before you start cooking, you should prepare all the ingredients. Sift the flour and remove the eggs from the refrigerator. Pour water and let it sit a little. All ingredients must be at room temperature.

How to make the most delicious unleavened phyllo dough? Detailed recipe with photos

Add salt to three yolks. Using a whisk, mix the yolks with water (200 ml). I have leftover yolks after cooking, or. I freeze them in a container covered with a lid, they can be stored for a whole month. By the way, whites can be frozen in exactly the same way.

I stir the mixture until it becomes homogeneous.

I sift the flour (450 g) so that it becomes airy and easier to mix with liquids.

I know that many people knead the dough like this: pour all the flour, all 450 grams, onto a table or board. Make a depression on top and pour in a spoonful of butter and a third of the egg mixture.
Stir, or rather grind, flour and liquid.
They do exactly the same the second and third time. Pour a spoonful of butter and a third of the egg liquid into a small depression in the dough. Mix everything thoroughly every time. This method has the right to life, but I do it differently. I add a little flour to the liquid, stirring constantly and controlling the thickness of the dough. If this is not your first time working with dough and you are used to kneading in the first way that I described, well, do it exactly like that!
My version of kneading eliminates the possibility of adding too much flour.

I knead the dough. At first it is uneven, I use a spoon.

Pour in vegetable oil (3 tbsp.) Add oil after the first addition of flour.

As you knead, the dough becomes firm and elastic. It becomes more and more difficult to knead with a spoon, so we move on to kneading with our hands, first in a bowl, then on a board.

I dust the surface of the cutting board with flour and place the dough on the surface.

I roll it into a ball and beat it on the surface 30-40 times to make it more pliable.

The dough transforms in an amazing way! Compare the bottom photo with the top: both have a ball of dough, but you can see from the surface that the dough has changed and become smoother.

If you cut the dough, you can see a smooth and uniform structure:

For further work, you need the dough to cool. I wrap it in film and put it in the refrigerator for 2 hours.

After 2 hours I take out the phyllo. I divide the ball into 8 parts.

Important! While I am working on one of the parts, I wrap the rest in film so that they do not become weathered.

I roll out the dough with a rolling pin from the middle to the edges. I make sure that its thickness is the same everywhere.

When it seems thin enough, I take it in my hands and pull it out.

The dough is very elastic, it gives in easily and becomes so thin, thin, it literally shines through.

Have you tried rolling out the dough on a towel? This is another option for rolling out stretch dough. I mastered this method quickly, having found it on the Internet, and then I “spied it” on Yulia Vysotskaya. A very simple and convenient way.

To begin, I lightly moisten a waffle or linen towel in water, then dust it well with flour. This way the dough does not stick to the surface and is much easier to roll out. I often roll out the dough on a cutting board, but sometimes I roll it out on a towel.

All that remains is to trim its edges. I trim the edges with a knife, giving the sheet the shape of a rectangle.

I do this with each of the 8 pieces.
The dough is ready to use!
So that the phyllo can be stored, I dust each sheet with flour or starch. I roll it up using baking paper and put it in the refrigerator.

Interesting! Filo will keep in the freezer for up to 3 months!

I have already said that it is worth experimenting with the filling and taste of dishes made from this dough. To the point that you can cook it without filling at all, and it turns out very tasty. There are so many options that it's hard to list. But what about the phyllo itself? Is it possible to modify it? Yes! There are very interesting recipes. One of them is without eggs...

Eggless phyllo - lean option

Even without eggs, this dough is incredibly interesting in desserts, hot appetizers and main courses. I offer a recipe for stretch dough without eggs.

Ingredients:

Flour – 5 tbsp;
Water – 2.5 tbsp;
Vegetable oil (olive) – 5 tbsp;
Vinegar (4.5%) – 2 tbsp;
Salt – 2 pinches.

This recipe is also called Greek. Instead of regular vinegar, it is appropriate to use either lemon juice or apple cider vinegar, of your choice.

Mix water with oil and vinegar until smooth.
Mix salt with sifted flour.
I gradually combine water with flour, mixing thoroughly each time.
I knead the dough. I divide it into 5 parts. I wrap each part in film and put it in the refrigerator for 2 hours.
After 2 hours, I roll out each piece of dough onto a towel. Before doing this, I make sure to dust it well with flour.

I will share with you another interesting way of rolling out dough. To do this, I take a long rolling pin. When I have rolled out the phyllo thinly enough, I begin to roll it, like a roll on a rolling pin. I press the rolling pin to the table. Then I unroll the dough and press it back onto the table with the rolling pin. I do this so many times until the dough becomes thin and almost transparent.
Now you can stretch the phyllo a little more with your hands to 1 mm in thickness.
The dough is ready and can be used either immediately or, sprinkled with starch, stored in the freezer.

Well, now a few subtleties when working with phyllo:

I not only take out all the products in advance, but also prepare them. The process of preparing the dough is very fast; there will be no time to sift and measure.
Have you noticed that while I'm rolling out one part, I'm wrapping the rest in film? The dough is very tender and it dries and chaffs quickly. It is impossible to work with him afterwards. In addition to the film, you can also use a slightly damp towel.
Sometimes it’s more convenient for me to use scissors to straighten the edges or give the sheet the desired shape.
If I take prepared phyllo from the freezer, I let it defrost completely. Then the dough will not break in your hands.
I find it easier to stretch the phyllo with my hands if I cut the dough into small pieces. If my pieces turn out larger than expected, I stretch them in parts: I leave one edge of the dough on the table, and stretch the second, which hangs from the table.

I mentioned all the most important points. Perhaps you have your own little tricks? I would be glad if you share your experience in the comments!
I wish you success in preparing this wonderful dough! I am sure you will succeed, and you will use my advice more than once!

What is the difference between filo dough and puff pastry?

First of all, let's find out what kind of dough this is, because I have heard more than once how it is compared with puff pastry, sometimes even confusing them.
Yes, they are similar in manufacturing principle. Both of these doughs are rolled out into thin sheets. But the phyllo sheets turn out to be much thinner, almost transparent. And all because it is not only rolled out, but also pulled out.
And the difference is that if for puff pastry you need butter (margarine), and a whole pack at that, then phyllo has practically no fat, except for a few tablespoons of vegetable oil (most often olive) and that’s it!

I have prepared Greek stretched thin phyllo dough for you to make at home, and see the recipe with step-by-step photos below. The name of this dough is beautiful, but it itself is thin and delicate. You can make puff pastries, pies, baklava and other puff pastries from this.

But first you need to knead it and here you need to know a few secrets of making phyllo dough, which I would like to tell you about. If you don’t follow the basic rules, then the dough won’t work out and the baked goods won’t be as tasty. So read and remember!

Secrets of the Pull Dough

In production, phyllo dough is intensively kneaded by a machine, which beats and stirs in all directions for about 10 minutes. At home, you will have to knead vigorously with your hands for about 20 minutes. During this time, the mass will become elastic and viscous. This will be easy to work with and the layers of the finished product will be translucent.
If you have a bread machine in your kitchen, then the “Dough Kneading” program can greatly help you. Just 10 minutes of using this technique and everything will be ready. Please note, no problems or physical labor.
Warm water is used to knead the dough. Not room temperature, but warm water that will need to be heated. Otherwise, nothing will work out (!).
The finished phyllo should be placed in the refrigerator for 1 hour. Moreover, this should be the coldest place near the freezer. It will sit for just 1 hour and you can work with it.
Experience. It takes experience to stretch the dough to the thickness of tissue paper. Not everyone succeeds the first time, but it’s worth trying, as baking from phyllo dough turns out excellent.

For cooking you need the simplest and most affordable products that are available in any kitchen.

Ingredients

1 egg
240 ml warm water
6 tbsp. vegetable oil
0.5 tsp salt
about 3 cups flour
additional vegetable oil for stretching

How to make phyllo dough - recipe with step-by-step photos

First you need to decide who will make the dough: you or the bread maker. I have this assistant in my kitchen, so I trust her with the most difficult work. If you don’t have a bread machine, then knead thoroughly by hand, but twice as long as a machine does. Mix the egg, salt, warm water 50 degrees and warm vegetable oil. Add wheat flour.
Now knead the dough using the “Dough Kneading” program for 10 minutes until you get a bun. If we work with our hands, then we need to spend 20 minutes beating the dough on the table and kneading vigorously.
Wrap the dough in a bag and place it in the refrigerator under the freezer. We leave it there for 1 hour to rest thoroughly.
Next, divide the bun into pieces and roll out one of them with a rolling pin.
Then grease a thin flat cake with vegetable oil and stretch it in your hands until the dough becomes very thin and transparent. If you can read a book through it, then you did everything right. The finished stretch dough can be frozen by rolling it together with baking paper, or you can immediately start preparing something from it. I like the second option.

Filo dough - video

Filo dough is the thinnest layers of unsweetened, yeast-free semi-finished flour product, rolled out to a translucent state. It “came” to us from Greece, where it is used as a basis for preparing Mediterranean sweets. In our country, a similar dough is called stretch dough, because, ultimately, it is stretched by hand. But you can cook it differently. How? Find out from the article.

Let's reveal the secret of how to roll out phyllo dough into the thinnest sheets with the least effort.

What is needed for this:

sift one and a half cups of flour into a deep bowl along with eight grams of baking powder and half a teaspoon of salt;
make a depression in the slide;
Break an egg into a hole and mash it a little with your hands;
add a mug of milk two-thirds full and a quarter of a glass of refined oil.

Mix liquid ingredients with flour using your hands. Knead a sticky and very soft dough.

It will stick strongly to your hands, but you no longer need to add flour to it, otherwise you won’t be able to roll out the dough as thin as you want.

It is more convenient to knead the semi-finished product on a smooth countertop. You can remove stuck pieces using a scraper. After 7 to 10 minutes of kneading, the dough should still be soft, but it will no longer be as sticky.

Roll the piece into a ball. Place in a bowl dusted with flour and cover with cling film. The dough will rest for 30 minutes. During this time, gluten will gain the necessary properties.

Let's stretch the ball into a short “sausage” and divide the piece into 6 equal parts and give each one a rounded shape. We put the pieces under the film so they don’t get windy.

Let's move on to the most important step - rolling out the dough.

So, how to prepare phyllo dough:

Prepare a mixture of cornstarch and flour. Let's take 150 g of the first, half as much of the second. We will sprinkle the layers with this mixture so that they do not stick together.
Roll out the first ball into a not very thin layer, approximately 3 mm thick, and set it aside, generously dusting it with starch mixture.
Roll out the next ball in the same way and place the second layer on top of the first.
Roll out the remaining pieces, stack all the layers, but generously sprinkle each layer with flour and starch.
Let's move the stack closer to us and roll it out as thin as possible, you should get a rectangle measuring approximately 40x45 cm.

Now you can separate the layers of dough from each other. Excess flour and starch should be brushed off with a brush.

Filo dough dries out very quickly. While you work with one sheet, cover the others with a damp towel or plastic wrap.

Apple strudel made from phyllo dough

Strudel is a traditional Austrian dessert in the form of a roll, which is made from thin layers of dough wrapped around all kinds of fillings.

Apple strudel is a classic. To prepare this most delicate delicacy, you will need three sheets of phyllo dough.

Let's make the filling. Let's take:

three fragrant apples;
half a glass of sugar and raisins;
a whole glass of walnuts;
a teaspoon of cinnamon and three tablespoons of breadcrumbs;
a quarter stick of butter.

The oil needs to be heated and melted in a water bath. Cut the apples into cubes. Grind the nuts in a blender. Soak the raisins in boiling water for 10 minutes, drain the water.

Forming the cake:

Coat the dough sheets with oil and stack them on top of each other.
Mix all filling ingredients.
We lay out the apples with raisins and breadcrumbs in a “sausage” pattern along the smaller side of the layer, retreating 6–7 cm from both edges.
Place the edges of the dough over the filling, roll the pie and coat with melted butter.

Place the dessert in the oven to bake at 180ºC for half an hour.

Step-by-step baklava recipe

Traditional baklava can be prepared with honey or sugar. We will share a recipe using syrup. This delicacy turns out to be less cloying. Recipes made from phyllo dough will appeal to those who like not-so-sweet desserts.

We prepare products:

12 sheets of thin dough;
half a stick of butter;
a cup of walnuts;
for syrup - 2 cups sugar, 3 cups water, half a lemon.

Melt the butter in the microwave. Crush the nuts with a rolling pin, leaving a handful of whole halves for decoration.

Stages of preparing dessert;

Place six layers of dough on top of each other on a baking sheet, generously coat each with butter.
Place crushed nuts on top of the dough.
Cover them with six sheets of dough, each of which is also greased with oil.
We make slits with a sharp knife, dividing the dessert into diamonds.
Decorate the pieces with walnut halves and place the dessert in an oven preheated to 180ºC for 40 minutes.

While the baklava is baking, prepare the syrup. Boil sugar and water over high heat for 20 minutes. Dilute the resulting mixture with lemon juice and leave on the stove for another 5 - 7 minutes.

Fill the finished dessert with sweet liquid so that it gets into all the slots. Remove the baklava from the baking sheet after a few hours, when it is completely saturated with sugar syrup.

Cooking meat pies

In Turkey, phyllo dough pies with meat are called börek. The juicy filling is made from lamb shoulder. The proportions for this dish are arbitrary.

The meat is ground into minced meat. Fry in a frying pan until cooked along with onions and spices for lamb.

Filo dough is very thin and bakes quickly, so raw foods are never wrapped in it.

A sheet of phyllo is folded in thirds to create a long “track”. A little filling is placed on the edge. The dough is lifted by one corner and dragged onto the minced meat. It is further folded according to the same principle so that the result is a triangular pie.

Baked phyllo dough is greased with melted butter, sprinkled with sesame seeds and baked in the oven at 170ºC in 30 minutes.

Filo pastry pie with cheese

For a pie with cheese you will need 400 g of dough.

Filling:

700 g feta cheese;
a mug of sour cream;
three eggs;
a bunch of greenery.

Crumble the cheese, chop the herbs, mix everything with sour cream and beaten eggs.

The pie is laid out in layers: 2 sheets of dough - filling, 2 sheets of dough - filling, and so on. Before spreading the cheese, brush the dough with olive oil.

The top sheets are coated with beaten egg. The pie is baked at 180ºC for 35 minutes.

Baskets with crab meat

We will make the filling for the baskets from crab sticks. But if you have the opportunity to buy real crab meat, cook with it.

Products:

a pack of sticks;
cream cheese - a jar, approximately 70 g;
spoon of mayonnaise;
greens to taste.

We freeze the sticks in the freezer. Then let them thaw a little, grate them on a track and mix them with cheese, mayonnaise and herbs.

Place squares of phyllo dough into the muffin tins, shifting them slightly relative to each other to create something like a flower. Each basket will require 3-4 layers. Spray all the sheets with olive oil and put a little filling in the middle.

Bake portions in preheated oven until browned.

Kulebyaka with salmon and rice

All ingredients for fish pie must be prepared in advance. We do not indicate the proportions; they can be taken arbitrarily.

For the filling you will need: salmon, chicken eggs, herbs, rice porridge. The whole fish or fillet can be baked in the oven or boiled in water, and then disassembled and removed all the bones.

It is better to cook kulebyak in a deep bowl.

Place 3 sheets of dough on the bottom. All layers must be oiled.
Level out the filling from rice porridge, herbs and chopped boiled eggs.
Cover this layer with two sheets of phyllo and coat with butter.
We level the layer of minced fish and cover the kulebyak with the next three sheets.
Brush the surface of the pie with beaten yolk and place in a preheated oven. Remove when browned.

Greek spinach and feta pie

Greek spanokopita pie is made from stretch dough. To prepare it, in addition to Feta and spinach, you will also need Ricotta, 4 eggs and an onion.

Place 6 layers of phyllo on the bottom of a ceramic mold, drizzled with olive oil.

Spread the filling over the dough:

A pack of Feta cheese is crumbled with a fork.
Beat 4 eggs in a bowl and mix with the contents of the package of Ricotta cheese.
Combine all the ingredients, add chopped onion fried until golden brown.
The resulting sauce is poured into a bowl with spinach and stirred.

The filling is covered with two more layers of phyllo. The edges are greased with yolk and sealed. The surface of the pie is coated with olive oil.

The dough is baked in the oven for about 40 minutes. Allow the cake to rest for 15-20 minutes before slicing.

Sweet banitsa recipe

Banitsa is an airy cottage cheese pie made from the thinnest dough. This is the national Bulgarian dish. It is prepared in a round springform pan. About 400 g of dough is used for the pie.

We make rolls. Brush the phyllo layer with butter. We put a second layer on it. Coat with oil again. Distribute the filling thinly.

Filling:

mix cottage cheese and grated cheese in equal proportions (about 400 g each);
add two eggs;
We turn everything into a homogeneous mass.

The dough is wrapped in a thin long roll, which is folded like a snail and placed in the middle of the baking dish. Around the first roll, other sheets of dough are laid out, folded in the same way. The contents of the mold are filled with a glass of sour cream, one egg and a tablespoon of sugar.

Fold the phyllo dough into 7 - 8 layers, each of which is sprinkled with olive oil. Spread the filling over the dough, retreating 6–7 cm from the edges.

Fold the edges inward, covering the filling.

Roll the dough into a roll, coat it with egg yolk and bake at 180ºC. The pie will be ready in just 20 minutes.

Triangles with chicken and onion filling

Boil chicken breast (250 - 300 g) in salted water.
Fry the finely chopped onion in hot oil.
Divide the meat into fibers and place in a frying pan with the onions. Fry lightly.
Fold three sheets of phyllo one on top and cut lengthwise into three thin “paths”. Grease each one with oil.
Place a spoonful of filling on the edge. Lift the dough by one corner, covering the minced meat. Continue wrapping the phyllo around the filling until you have a triangle shape.
Place the puff pastries on parchment, brush them with chicken yolk and bake at 200ºC for 15 minutes.

"Napoleon" from filo dough

We fold the phyllo sheets in threes and place them on parchment paper. Bake the pieces in the oven for 4 minutes until golden brown.

Cream:

a can of condensed milk;
a stick of butter;
a cup of heavy cream;

Beat condensed milk and butter separately. We transform the cream into a stable foam in another container. Mix both with a spatula. We get butter cream.

Grease the phyllo cakes with the resulting mixture. Sprinkle the top layer with crumbs and put the cake in the refrigerator until the morning.

Filo dough is a wonderful base for improvisation. You can bake both sweet desserts and hearty meat pies with it. Many people prefer to buy ready-made dough. But, as we found out, making it yourself is not so difficult.