HOMEMADE PHYLLO (OR FILO) DOUGH
I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
- Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
- Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
- Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
- Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
- Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.
PHYLLO-CUSTARD PIE
Categories Dairy Egg Dessert Bake Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
- Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
- Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
- Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.
LAYERED APPLE PIE WITH PHYLLO CRUST
It's all about the layers and ruffles in this dramatic seasonal pie.
Provided by Anna Stockwell
Categories Dessert Bake Christmas Thanksgiving Kid-Friendly Apple Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Brush pie pan with about 1 Tbsp. butter.
- Whisk granulated sugar, brown sugar, and cinnamon in a medium bowl.
- Place 2 phyllo sheets on a work surface with the long side facing you; keep remaining phyllo covered with plastic wrap. Using pastry brush, lightly brush entire surface with butter, then sprinkle 1 Tbsp. cinnamon sugar on right half of phyllo. Fold left half of both sheets over to enclose sugar. Brush surface lightly with butter. Press folded phyllo, buttered side down, into center and edges of prepared pan, leaving an equal overhang on two opposite sides. Repeat with remaining phyllo sheets, rotating where the overhang lies to create a star-like pattern.
- Pour lemon juice into a large bowl. Very thinly slice apples crosswise into rounds with mandoline (about 1 mm thick), transferring to lemon juice and tossing gently to coat as you go.
- Layer apple slices in phyllo-lined pan, overlapping in concentric circles to form a single even layer. Sprinkle with 1 Tbsp. cinnamon sugar. Repeat with remaining apple slices, sprinkling with 1 Tbsp. cinnamon sugar between each layer and pressing firmly with clean hands to compact. Repeat until pan is full, then sprinkle top with 2 Tbsp. cinnamon sugar (you may have leftover cinnamon sugar depending on the size of your apples; save for another use).
- Place pie pan on a rimmed baking sheet and tent with 2 pieces of overlapping foil, making sure phyllo crust is fully covered. Bake pie 2 hours. Remove foil and continue to bake until crust is golden brown, 15-20 more minutes. Transfer to a wire rack. Using a clean pastry brush, brush juices from the edges of filling over top to create a shiny glaze. Let cool completely (apples will collapse and set as pie cools; this is okay) before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
MEAT PIE WITH PHYLLO DOUGH
Make and share this Meat Pie with Phyllo Dough recipe from Food.com.
Provided by Bonnie Traynor
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, heat the garlic with half of the olive oil.
- Add in the ground meat and small onion.
- When the meat is almost cooked through add in the tomato paste.
- Add in the salt, pepper, cinnamon and all spice to your taste.
- When cooked completely through, remove from heat and set aside in a bowl.
- Preheat the oven to 375F degrees.
- In a large lasagna size glass pan, spray the bottom of the pan with Pam.
- Add one sheet of the Phyllo dough.
- Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
- You can let it go over the sides if the pan is too small for the sheet.
- Once you have the 5 sheets, add the meat to the sheets and spread evenly.
- Add the feta cheese evenly on top of the meat mixture.
- Make sure it is crumbled small.
- You do not want large chunks in one spot.
- Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
- On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
- You do not have to do this, I just like the extra taste.
- I also folded over the overlay to make it seal somewhat.
- Cook for about 15-17 minutes or until it is lightly golden on the top.
Nutrition Facts : Calories 396.3, Fat 22.6, SaturatedFat 10.2, Cholesterol 84.9, Sodium 778.8, Carbohydrate 23.6, Fiber 1.6, Sugar 4.2, Protein 24.1
More about "filo dough pie crust recipes"
25 EASY PHYLLO DOUGH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published 2021-07-13Category Recipe Roundup
- Baklava Rolls. A traditional Greek treat, baklava is a sweet layered cake made from pastry, nuts, and honey. This super-flaky version is delightfully light, but still rich enough to satisfy.
- Bourbon Pecan Sweet Potato Phyllo Casserole. This inventive recipe is a punched-up version of the classic sweet potato casserole. Made with layers of buttery phyllo and topped with crunchy sage pecans, it’s a sweet and savory must-try!
- Spanakopita. It doesn’t get much better than rich, creamy, gooey spanakopita. This vegan treat is a comfort food casserole, made with fresh spinach and cream cheese sandwiched between layers of flaky pastry.
- Tiropita. Calling all cheese lovers! You’ll have to try this tiropita, made with four different types of cheese. Tangy feta, salty parmesan, mild gouda, and creamy ricotta are blended together and crammed between golden sheets of pastry.
- Greek Orange Cake. This juicy orange cake bursts with citrus flavors in every moist mouthful. Zesty, tangy, and sweet, it’s a bright combo of orange syrup and soft, spongy pastry.
- Kunafa. Kunafa is a Middle Eastern dessert made with shredded phyllo and formed into a moist cake. You can stuff your kunafa with almost anything to make it sweet or savory.
- Mini-Apple, Cheddar & Bacon Phyllo Snack Tart. These tiny tarts pack a big punch. Crunchy, sweet, savory, and salty, they’re a gorgeous blend of tastes and textures.
- Zucchini Phyllo Pie. This vegetarian recipe is a great pick for summer. Light and fluffy, it’s full of caramelized zucchini, fresh corn, shallots, and fresh herbs.
- Roasted Winter Vegetable Baklava. Baklava is generally a dessert, but this unique recipe gives it a savory spin. Roasted root veggies and fresh fennel are baked in a walnut phyllo crust.
- Greek Honey Nut Pie. This delicious dessert is very similar to baklava, but with fewer layers. Here, the honey and nut filling is spread thickly between two phyllo dough slices to create a rich pie.
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