0:01
making filo pastry or filow dough from
0:04
scratch is a delicate but rewarding
0:06
process It's a very thin unleavened
0:09
dough used in many Middle Eastern Greek
0:11
and Balkan dishes like baklava
0:13
spanakapita and burck While most people
0:16
buy it readymade due to its thinness you
0:19
can make it at home with some
0:21
patience Ingredients for about 12 sheets
0:27
Allpurpose flour half teaspoon salt one
0:29
teaspoon of white vinegar or lemon juice
0:32
Two tablespoon olive oil or melted
0:34
butter Warm water cornstarch or flour
0:39
rolling Instructions One make the dough
0:43
One in a bowl combine flour and salt Two
0:45
add vinegar oil and warm water gradually
0:48
Three mix and knead until smooth and
0:50
elastic about 10 minutes by hand or 5
0:55
Four cover the dough with a damp towel
0:58
or plastic wrap and let rest for 1 hour
1:00
at room temperature This helps it relax
1:04
easily Two divide and roll One divide
1:08
dough into 10 to 12 equal balls Two
1:11
lightly dust your surface with
1:12
cornstarch or flour Three roll each ball
1:15
into a very thin sheet as thin as
1:17
possible almost see-through using a
1:19
rolling pin Long dowel type works
1:21
best or a pasta machine Start thick and
1:25
go thinner step by step Pro tip dust
1:28
generously with cornstarch between
1:29
sheets to keep them from
1:31
sticking Three use or store Use
1:34
immediately in layers for your dish or
1:36
cover with a slightly damp towel and
1:38
plastic wrap to keep from drying
1:40
out Storage Pho dries out very quickly
1:44
Always keep unused sheets covered You
1:46
can freeze fresh Philo sheets Stack them
1:48
with cornstarch in between Wrap well in
1:51
plastic and foil and freeze for up to
1:54
months Tips: Don't worry if the edges
1:57
tear Felo is layered so imperfections
1:59
won't matter The thinner the better It
2:02
should be almost transparent Work
2:04
quickly when assembling dishes to
2:05
prevent drying Would you
