Perfect country style filo pastry (rolling out technique)
Perfect country style filo pastry (rolling out technique)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, perfect country style filo pastry (rolling out technique). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Perfect country style filo pastry (rolling out technique) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Perfect country style filo pastry (rolling out technique) is something which I’ve loved my entire life. They’re fine and they look wonderful.

Country style homemade filo for pies following an easy and unique technique the result of which will amaze you and your friends. Greek Pastries Bread And Pastries Food Network Recipes Cooking Recipes Pie Crust Dough Greek Sweets Filo Pastry Greek Cooking Greek Recipes. Remove sheets as you need them Try this technique with our favourite filo pastry recipes.

To begin with this recipe, we have to prepare a few components. You can cook perfect country style filo pastry (rolling out technique) using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Perfect country style filo pastry (rolling out technique):
  1. Prepare 5.5 cups all purpose flour (plain, type 405) - (750 g to 770 g)
  2. Prepare 4 tbsp virgin olive oil
  3. Get 1 tbsp wine vinegar (15 ml)
  4. Get 1 tsp fine salt (5 g)
  5. Prepare about 2 cups lukewarm water (380 ml)
  6. Take 3/4 cup olive oil or melted margarine (for brushing the filo sheets)

Paper-thin translucent sheets of filo pastry are sold ready-made in rolled layers, either chilled or frozen. Strengthen the delicate sheets by using -Take one sheet of filo and place it onto a baking tray. Dot all over with melted butter, using a pastry brush. -Cover the first sheet of filo with another. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.

Instructions to make Perfect country style filo pastry (rolling out technique):
  1. Place the flour in a bowl together with the salt, mix well, add the vinegar and most of the water and knead for 5 minutes. Add the olive oil, and knead for an additional 12-15 minutes while gradually adding the rest of the water, until you have a smooth, soft and pliable dough. Leave it to rest for 1/2 - 1 hour.
  2. Divide the dough into two balls, one slightly larger than the other. If you have a scale, weigh them so that the ratio is 53/47.
  3. Dust your working surface with flour and using a rolling pin start with the larger ball, rolling it out to an oval shape of about 35x50 cm.
  4. Brush the filo thoroughly with oil or margarine.
  5. If you want your pie to have 8 filo sheets at the bottom and 8 on top, fold the two smaller sides inwards, (see photo) and brush the top with oil, once more. If you want your pie to have 12 filo sheets at the bottom and 12 on top (thinner, of course) then, fold the two larger sides.
  6. Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil.
  7. Finally, fold the dough in the middle (see photo) creating a sort of an envelope. Now, you are ready to roll out this envelope into one final filo sheet of about 40x40 cm, using the rolling pin to place it in your baking tray, after you have thoroughly oiled it. Take care to allow a 3-4 cm over-hang of filo over the walls of the baking tray in order to be able to fold your pie later. You follow the exact same procedure for the top filo sheet that will cover your pie up to the wall of the baking tray, without hanging over and use the bottom filo sheet's over-hang to make a decorative ring, by folding it inwards with your fingers. Use whatever filling you like. Best of luck.

Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. Making a perfect pastry is as much a science as it is an art. Learn the common pitfalls in pastry Follow the directions for rolling out the dough to the right thickness and keep an eye on your Undercooking can be a result of rolling the dough too thick or setting the oven temperature too low. Puff pastry is best for pastries, sausage rolls, sweet or savoury pies, turnovers and palmiers. Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts Use filo when a light, crunchy pastry is required, like a spinach pie, or where it will.

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