FYLLA

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Fylla/Yufka

 

Fylla, or yufka, are paper-thin sheets of pastry for many sweet and

savory filled pastries and pies in Sephardic, Turkish, Greek and

Armenian cooking.

Although one can buy ready, deep-frozen fylla or fyllo dough, the

real treat is in preparing fylla at home.

 

 

1 pound white flour (4 cups)

2 teaspoons salt

1 cup very cold water

A large round table, well floured (if you have a marble table like

many Greeks do, you are lucky)

A long broom handle

 

Sift the flour and salt into a large mixing bowl and slowly add the

water until moist dough is formed. Turn out on the floured table and

knead for 10 - 15 minutes, until it is smooth and elastic. Separate

the dough into balls the size of a large egg - and start rolling out

one ball.

As you develop a feel for the dough, you will find it easier to lift

and turn it on the table. Lift and turn the dough and flour the table

if the dough sticks. To turn it over, flip it over the broom handle,

lift it up and flip it over on the other side. The dough should not

be stretched except by its own weight on the broom handle. Roll out

until the sheet is paper-thin. Lay it on a floured cloth, flour it

lightly, and proceed with the next ball. When this is paper thin, lay

it on top of the previous sheet, flour it, and continue until all the

dough is used up. Roll up on the cloth and store in a cool place

until ready to use. This fylla can be made in advance and frozen.

They can be stored frozen for months. Defrost slowly and use

immediately.

The sheets dry out easily, so when they are exposed to the air, keep

them covered with a damp cloth. Work quickly, but not hastily, as

they are fragile. Remember always to brush each layer with melted

butter or oil as you work.