Filo Pastry(Phyllo)

Name: Filo Pastry(Phyllo)
Total time: 2400 s
Cuisine: Kenyan
Ingredients: 2 cups flour; 2 tspn baking powder; 1/2 tspn salt; 1/3 cup melted butter; 3/4 hot milk; 1 tspn vinegar; 1 cup cornstarch; 2 tbspn flour

Zamù Ahmed @zamu_1826

Eldoret

A very thin dough used in making pastries eg baklava.Filo is normally considered the hardest dough to make bcz of its nature of having to be rolled to a very thin sheets but with more practice one should be good at it.

Zamù Ahmed @zamu_1826

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Ingredients

40 minutes

2 cupsflour
2tspn baking powder
1/2tspn salt
1/3 cupmelted butter
3/4hot milk
1tspn vinegar
1 cupcornstarch
2 tbspnflour

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Steps

40 minutes

1

In a bowl add flour,make a well at the centre,add baking powder,salt,melted butter,and vinegar.use the hot milk to knead a soft dough and satiny.apply little oil and cover using a cling film and let rest for 4 hrs.
2

Mix the 1 cup of cornstarch with 2 tbsp of all purpose flour. Used when rolling the sheets so it doesn't stick or tear.
3

Cut the dough into 4 equal parts,then each parts into 5 small circles,it will make 20 small doughs. Cover with cling film and a cloth so it doesn't dry out.
4

Use the cornstarch mixture generously to roll each dough into a very thin sheets.
5

Assemble the first 10 sheets on top of each other coating cornstarch mixture generously between them.
6

Keep rolling the assembled sheets for even more thinner sheets.Open in between each sheets and add more cornstarch.
7

Wrap the dough with a cling film and store in fridge until ready to use.
8

NB..Homemade filo dough can only stay a day else it becomes wet and sticky,can't stay long as store bought.