Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Yields 10 12x16 sheets 2 T Olive oil
2 2/3 c Unbleached flour Cornstarch, for dusting
1 t Salt -pastry board
1/2 c Warm water

Sift flour and salt into bowl. Gradually add water to make a stiff
dough. Turn onto pastry board. Place the oil in a bowl and spread a
little of it on the palms of your hands. Knead the dough, gradually
adding more oil until you have a smooth, elastic ball. Roll the ball
of dough in the remaining oil to cover all sides. Place in a bowl,
cover with a cloth, and allow to stand in a warm place for about 2
hours. Divide the dough into 10 parts and roll to 1/4-inch thickness
on a pastry board dusted with cornstarch. Cover with a cloth and let
set for 10 minutes. Cover a table or counter top with a smooth cloth
and lift rolled dough onto it. Put your hands, palms down, under the
dough and gently stretch the dough with the backs of your hands,
working your way around the table until the dough is stretched as
thin as tissue paper. For moist filo, using scissors, cut dough
immediately into desired size pieces; if you prefer dry filo, allow
it to stand for about 10 minutes before cutting. Yields 10 12x16-inch
sheets. Source: Rodale's Naturally Delicious Desserts and Snacks, by
Faye Martin, 1978. Shared by June Hoffman, 9/93

Submitted By SHARON STEVENS On 01-11-95

Browse by categories