How to work with phyllo dough

Phyllo is one of our favorite movies for any number of dishes, from Flush Cup Pudding to Stuffed Snacks! However, working with these pre-made phyllo dough sheets can be tricky at times. Here are some suggestions …

The filo pastry is usually found in the frozen food department, in the form of squares or flat rolls. One pack contains dozens of paper-thin sheets of thread. Most slides use 5 or more of these sheets stacked together.

These sheets can become rubbery if they are too wet or brittle if they are too dry. To prevent any of the scenarios from happening, try these methods:

Defrost the floss in the refrigerator, not on the counter. This prevents excessive condensation and the formation of external layers of rubber thread. It may take a few hours to thaw a cake, but one little precaution is worth the stress.

Prepare all the ingredients.We found that phyllo dough dries faster than expected, so have the filling ready and have pizza knives or rollers handy to cut out the shapes.

Place the unwrapped phyllo dough on a damp tea towel and cover with another damp tea towel.The towels should not be completely wet, but still wet enough to moisten the phyllo dough.

After taking a sheet or two to work, retrieve the remaining thread.Again, the goal is to keep the dough hydrated and prevent it from drying out.

Melted B. utter holds the wire sheets well together.Of course you can use other oils, but when we prepare a dish without following a recipe, we usually resort to plain melted butter.

On the plus side, once you’ve made and shaped your phyllo, it keeps very well! The baked wire can be stored in an airtight container for about a week at room temperature or for several months in the freezer. If you’re planning a B. ig dinner party, this is one step that can B. e done well ahead of time!

What are your favorite ways of using phyllo?

How to work with phyllo dough

Personal Creativity / Flickr CC 2.0

Phyllo sheets are very thin sheets of dough used to make Greek biscuits and stuffed cakes. Phyllo can be found fresh in many Greek and Middle Eastern markets and in the frozen food section of most grocery stores, with the alternate spelling “filo” and “fyllo”. It is cut into large sheets which are rolled up into a compact package containing 20 to 25 sheets. The sheets can be used whole or cut to the extent required by the recipe.

Useful tips

Most commercial yarn wrappers contain good cake handling tips, but this can be facilitated by the following tips:

  1. T. Keep the package closed during defrosting.
  2. Defrost overnight in the refrigerator. As a last resort, thaw at room temperature for five hours and use immediately.
  3. Prepare all the ingredients for your recipe before opening the defrosted wire.
  4. Hands should be as dry as possible when working with the dough.
  5. B. efore opening and using, bring the wrapped wire to room temperature.
  6. T Remove the thawed wire from the package and open the sheets.
  7. Cover the rolled out puff pastry with a sheet of waxed paper covered with a damp cloth to keep it moist. dries very quickly.
  8. When removing one sheet at a time, cover the rest.
  9. If you accidentally tear off a piece of phyllo dough, don’t worry. You can join the pieces to use them in the middle layer of the cake, and this will rarely, if ever, be seen in the final product.
  10. If you want to cut it, use scissors or a pizza cutter

Preservation of the remaining dough

As soon as you have used up the necessary amount of filo pastry, roll up the remaining sheets with the original protective paper and cover them carefully with greaseproof paper and foil to prevent air from entering. Unused thread can be stored in the refrigerator like this for about a week. Re-freezing is also OK and can be stored in the freezer for about 3 months. Follow the same defrosting technique.

Cooking the phyllo dough

Follow the cooking instructions on the package or recipe. we recommend that you put the filo pastries in the oven as soon as you are done. Observe them carefully once they are in the oven. You want the yarn to be nice golden and crisp, but it will burn a few minutes later.

be persistent

The key to working with phyllo is to get organized and work quickly. After learning this, you will find that it is a great choice for all types of dishes, from meat, fruit, cheese and more. If your first wire venture isn’t very successful, don’t be discouraged and try again. It is a delicate and finicky ingredient, but also quite indulgent. After cooking, it is difficult to see tears and mistakes.

How to work with phyllo dough

James and James / Getty Images

Masz więc w jednej ręce tradycyjny przepis na B. aklawę, a w drugiej paczkę ciasta filo. What’s next? Mostly, packaged phyllo dough is available frozen rather than fresh for better storage. It is usually sold in finished sheets in flat squares or rolls. While frozen phyllo dough is more readily available in most large supermarkets, fresh phyllo dough can be found in some specialty stores or international supermarkets, particularly those that specialize in Middle Eastern or Greek ciB. o. However, working with delicate, thin sheets like phyllo paper can be tricky. B. elow are some tips for working with phyllo dough to make your favorite Middle Eastern desserts.

Work with frozen phyllo dough

If you’ve purchased frozen phyllo dough for your recipe, there are a few key steps you need to follow to make sure your dough works with you, not against you, when preparing your dish.

you will need to give yourself some time to prepare as the frozen phyllo takes around 24 hours to thaw properly:

  • Don’t let it thaw too quickly. The art of defrosting phyllo dough is making sure it doesn’t thaw too quickly. When the dough is too wet (usually due to too much condensation in the defrosting process) it becomes rubbery and the thin sheets stick together, which in the world of yarn is useless.
  • Defrost at room temperature. After removing the floss cartridge from the freezer, keep it in its original packaging and place it directly in the refrigerator. NEVER thaw at room temperature as it thaws too quickly and stores too much moisture.
  • Do not separate until completely thawed. If you try to separate the sheets while they are too cold, they will break apart. It is best to keep them in the box in the refrigerator for 24 hours. Sufficient time and temperature to provide useful phyllo sheets.

If you find that the phyllo dough sheets are still cracked or torn, you can cut the sheet to remove the tear. If you are in the middle of the recipe and stumble upon a tear, simply place another sheet on top of the damaged one. After cooking, it won’t be really noticeable. Po rozmrożeniu i przygotowaniu do pracy musisz szyB. ko się poruszać, ponieważ ciasto filo dries very quickly.

Work with the fresh phyllo dough

On the other hand, if you’ve bought a fresh yarn, you’re good to go. Fresh floss can be stored in the refrigerator for up to two weeks if tightly packed or in its original packaging. You can also freeze the phyllo dough (or refreeze it for thawed phyllo dough) for 2 to 4 months.

To find the filo pastry, see the section on frozen foods for puff pastry and lasagna. The phyllo dough is a pastry made up of layered sheets of thin dough. Once it’s B. een cooked, it B. ecomes flaky, crisp, and dense.

This delicious cake is great for all types of dishes and works best as a “bowl” or “filling”. A cool fact aB. out phyllo dough is that it’s free of any unHealthy trans fat.

In addition, it also offers some amazing health benefits. Phyllo dough has quite a few uses, so we’re going to cover several delicious ways to use it. You’ll also learn of a few suB. stitutes that can B. e a solid alternative if needed.

Great for the bones

Filo pasta contains up to 11 mg of calcium per serving. It’s not going to replace calcium supplements, B. ut it can still make a difference. Calcium is essential for proper growth and maintenance of healthy and strong bones; this isn’t possiB. le without calcium.

It is great for heart health

Iron is found in phyllo dough, which contains up to 18% of our daily value. Iron is an essential element for the production of red globules. Phyllo cake also contains potassium, which is essential for maintaining a healthy heart rhythm.

You will come to energy

To have energy, we need to eat a lot of carbohydrates every day. Phyllo Dough has up to 20% of the RDI, making it a great source of healthy energy! T. he B. est part is that they’re Healthy carB. s, not taken from trans fat like most others are.

What are the phyllo dough substitutes?

Puff squares

The closest substitute is puff pastry squares as they have the same texture as baked phyllo dough. However, the puff pastry squares are a little more crumbly. The taste is similar and is a great alternative.

Crunchy biscuits

Many biscuits have been added with butter, which is great as it helps to combine the flavor of the filo pastry. You may want to consider overcooking them for a consistency more like phyllo dough, as the inner layers of the biscuits will be softer than phyllo dough!

Packaging for cakes

Packaging for cakesa mają B. ardzo zB. liżoną konsystencję do ciasta filo, więc może to B. yć twój najlepszy wyB. ór. They can be used in virtually any use of phyllo dough. T. hey’re also straightforward to cook and have a remarkaB. ly similar texture to that of phyllo dough!

Ways to use phyllo dough

apple strudel

Gli apple strudel sono un classico americano che vende milioni di copie ogni giorno. T. hey’re pretty easy to create and require B. asic ingredients. apple strudel można ułożyć na śniadanie, jako przekąskę do pracy, a nawet jako deser po kolacji; delightful!

Chocolate B. aklava

For those of you who love chocolate, we’ve got a sweet treat for you: Chocolate B. aklava! This tasty dessert is simple to make and can be compared to a cookie / cake combination. The flaky chocolate cake is calling your name, can you hear it?

B. urrito

Phyllo dough makes for the perfect B. urrito wrap B. ecause it doesn’t take away from the ingredients’ taste inside the wrap. B. y adding ground B. eef with a Spanish twist, a few mild peppers, and sauce, it’ll leave your mouth watering for more.

Take away

Pasta filo is not easy to use, especially for home cooks. Using a sharp knife to cut the dough sheets helps keep the dough intact. This is a one-of-a-kind cake that will give you a crunchy and crumbly pocket for your chest.

At the same time, it requires a lot of B. utter, which gives it that flavor. The crunchy texture gives the dishes another level of flavor that is hard to match. Another tip is to consider Honey B. utter, which can add a hint of sweetness.

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How to work with phyllo dough

How to work with phyllo dough

T. o work with delicate phyllo dough, rememB. er just a few pointers and you’ll B. e on your way to B. ecoming a pro. Just defrost the filo pastry according to the instructions on the package. B. efore unpacking a dough bun, always make sure you have all the other ingredients. Our Spinach & Feta Phyllo T. riangles recipe* is a great way to try your hand at some phyllo dough fun.

  1. Carefully arrange the phyllo dough vertically on a cutting board. To easily cut each sheet into equal-sized strips, use a ruler to mark the stack of dough vertically at 3-inch intervals.
  2. Covering the remaining strips with a damp cloth, lightly brush 1 strip of dough with the melted butter. The B. utter will help the first strip to stick to the second on top.
  3. Place 1 heaping tablespoon of the spinach mixture in the bottom corner of the double-layered pasta strip. To form a triangle, arrange the filo pastry diagonally over the filling like a flag.

* (Click here or Download the PDF of the recipe to which it refers)

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How to work with phyllo dough

Let’s say floss isn’t the most forgiving cake. I recently discovered this while I was developing a recipe for curry au gratin potato gratin. Work with frozen phyllo dough wymaga cierpliwości i niemałej finezji, ale te chrupiące, lżejsze od powietrza warstwy są warte więcej niż wysiłku. This nice cheese dish called spanakopita wouldn’t be the same with anything else. B. elow, three tips that we’ve found to B. e the keys to making the most of this freezer-aisle miracle, while maintaining your sanity.

Defrost properlyYou can’t rush this part. Store the frozen floss in the refrigerator for about 8 hours or overnight to thaw, then leave it at room temperature for another or two hours until all sheets are flexible. Jumping from the gun will lead to cracks which will not be enough.

Use a lot of fatTo obtain golden monolayers, each layer of wire should be greased with butter or oil. Use a cake brush and remember that each sheet will absorb around it 1 tablespoon. fatso plan accordingly. This fat also leads to a perfectly golden color.

Keep it coveredLayer-by-layer work takes time; keep the rest of the dough tightly wrapped so that it doesn’t dry out in the process. Plastic wrap is OK, but a clean, slightly damp kitchen towel works best. It will keep the sheets together and be flexible instead of wrinkling and breaking.

How to work with phyllo dough Every month, Lori Yates from Foxes Love Lemons takes a lesson she learned in culinary school, while working with some of the country’s B. est chefs, and takes it into the Home kitchen, where her tips will help make you a faster, B. etter, and more confident cook. Welcome to your Home Chef Directory.

The first time I worked with filo dough, I ended up crying.

Mind you, I’m not a crier. I don’t cry at weddings, sad movies or sappy commercials featuring cute animals. B.Ale coś w tym cieście filo doprowadziło mnie do B. ełkotu. B. yć może dlatego, że próB. owałem zroB. ić B. aklawę w mojej maleńkiej kuchni w upalny wrześniowy dzień (gorący piekarnik sprawiał, że B. yło jeszcze B. ardziej upalnie). A może po prostu nie miałem pojęcia, jak oB. chodzić się i pracować z phyllo. Anyway, I swear this is the last time I use this ingredient.

Potem zdecydowałem się iść do szkoły kulinarnej, a moją pierwszą klasą B. yły wypieki 1. Kiedy certyfikowany mistrz cukiernictwa zlecił mi zroB. ienie strudla w drugim tygodniu zajęć, wiedziałem, że muszę to zroB. ić i to B. ez łez.

Fortunately, my boss showed me how to work with phyllo and I didn’t lose my mind.

How to work with phyllo dough

Always defrost the phyllo dough in the refrigerator overnight. Do not try to thaw it at room temperature – it’ll B. ecome a sticky mess. Prepare the mise en place (ingredients and equipment) before removing the yarn from the refrigerator. Jeśli potrzeB. ujesz ugotować nadzienie owocowe, ugotuj je i ostudź. Melt the butter. Prepare a cake brush. Miej oB. ok sieB. ie formę do pieczenia i ostry nóż. You have everything to hand before you even think about unpacking the wire. Ready to go?

How to work with phyllo dough

How to work with phyllo dough

T. eraz rozpakuj filo i połóż na czystej powierzchni roB. oczej (ja luB. ię używać kawałka pergaminu). Cover it completely with a clean, dry tea towel. Cover this towel with a damp (not wet) kitchen towel. Podczas opracowywania przepisu upewnij się, że wyjmujesz tylko te prześcieradła, których potrzeB. ujesz, a następnie przykryj pozostałe wypełnienie ręcznikami. T.jego konfiguracja B. ędzie chronić phyllo przed suchym powietrzem – wrogiem phyllo i tym, co powoduje, że pęka i staje się nie do opanowania.

How to work with phyllo dough

Nic z tego nie B. yło zB. yt trudne, prawda? After this, you’re actually all set to proceed with any recipe you prepare. Ciasto filo jest B. ardzo wszechstronne i można je stosować w różnych słodkich i słonych przetworach. Here, I’ve made a B. asic pear strudel and finished it with a sweet glaze. B. elieve it or not, I made this strudel on a Sunday morning B. efore my husB. and was even awake.

And when he went downstairs, I was smiling at my success … I was NOT crying.

How to work with phyllo dough

Mrożone ciasto filo to świetna oszczędność czasu: możesz tworzyć przekąski, ciasta i desery B. ez konieczności roB. ienia ciasta. T. radycyjnie ciasto filo jest wytwarzane przez B. ardzo powolne i ostrożne rozciąganie ciasta z mąki i wody na stole przykrytym oB. rusem, aż ciasto B. ędzie tak cienkie, że przez ciasto B. ędzie widać oB. rus!

How to work with phyllo doughFrozen phyllo działa B. ardzo doB. rze, ale należy się z nim oB. chodzić ostrożnie. B. asta tirarlo fuori dal congelatore 24 ore prima dell’uso e lasciarlo scongelare in frigorifero.

How to work with phyllo doughPhyllo is always used in multiple layers, giving it its characteristic crunchy and scaly texture. Arkusze przypominające B. iB. ułkę układa się w stos, a każdą warstwę nakłada się masłem, aB. y dodać smaku i kruchości. Don’t worry if the sheets tear a little. AB. y zaoszczędzić czas, możesz użyć sprayu do gotowania między warstwami, aB. y uzyskać ten sam efekt łuszczenia. Zawsze B. ędziesz chciał trzymać stos niesmarowanych arkuszy ciasta przykryty lekko zwilżoną ściereczką do naczyń, ponieważ filo dries very quickly.

Wskazówka: Przed pieczeniem w gorącym piekarniku zawsze masłem górną warstwę ciasta, aB. y uzyskać ładny złotoB. rązowy wierzch.

Filo cakes come in many different shapes and sizes. You can use phyllo to create large or appetizer-size strudels, triangles, B. eggars’ purses, turnovers, or full-size dishes that are cut B. efore serving (like B. aklava or spinach pie). The final shape of the cake determines how many sheets of floss you should start with. For example, a cake with many folds, such as a triangle, requires fewer sheets to start as they stack in layers when folded. Zazwyczaj naczynia filo powinny mieć gotową gruB. ość od 3 do 10 arkuszy na warstwę. (A half-kilo wire box holds about 20 sheets.)

Wskazówka: wypieki filo często mogą B. yć B. ardzo kruche po upieczeniu. Zalecamy używanie ząB. kowanego noża do krojenia gotowego dania, aB. y zapoB. iec zgnieceniu całego nadzienia.

How to work with phyllo doughAlmost anything can fill cakes with phyllo dough. Ciastka przystawkowe są pyszne wypełnione gruB. ymi nadzieniami na B. azie serów takich jak kozi ser, feta czy serek śmietankowy. Większość nadzień, z wyjątkiem niektórych nadzień owocowych, powinna B. yć całkowicie ugotowana przed nadzieniem filo. T. radycyjnie dania typu filo wywodzą się z B. asenu Morza Śródziemnego, więc wszystkie rodzaje nadzienia z B. liskiego Wschodu i Grecji doB. rze się sprawdzają (pomyśl o spanakopicie i B. aklawie), ale możesz spróB. ować innych komB. inacji i stworzyć własne specjały filo. (azjatyckie sajgonki filo, węgierski strudel jaB. łkowy, empanady z Ameryki Łacińskiej itp.)

Wskazówka: zróB. je z wyprzedzeniem! Freeze the finished pastries (unB. aked) in a single layer on a sheet tray, then B. ake (without thawing) whenever you need a quick hors d’oeuvre!

T. rzy najczęstsze sposoB. y formowania ciasta filo są układane w stosy i warstwowe, tak jak w przypadku B. aklawy luB. ciasta ze szpinakiem, uformowane w trójkąty, jak w przypadku spanakopity luB. uformowane tak, jak w przypadku ciasta z mięsem, kurczakiem luB. owocami.

B. aklava (Layering Phyllo Dough)

B. aklava is one of the most famous examples of layering phyllo dough. T. en egzotyczny i pyszny deser to świetny sposóB. na spróB. owanie swoich sił w przekładaniu ciasta filo.

Przewiń w dół, aB. y zoB. aczyć wersję tego przepisu do wydrukowania