Handling Phyllo Dough

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* Exported from MasterCook *

 

Handling Phyllo Dough

 

Recipe By : New Recipes from Moosewood Restaurant, page 290

Serving Size : 1 Preparation Time :0:00

Categories : Moosewood

 

Amount Measure Ingredient -- Preparation Method

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Phyllo Pastry Dough: Also spelled filo. These very thin sheets of dough are used

to make flaky, crispy pastries and strudels. Packaged phyllo dough is available

refrigerated or frozen in many supermarkets and in Mediterranean or Middle

Eastern food .

 

Strudels may be assembled in many different shapes. After using phyllo a few

times and becoming familiar with how it works, experiment with different strudel

assemblies. Try rolled strudels or individual tart like strudels.

 

STRUDEL ASSEMBLY:

Find a working surface large enough to accommodate the unfolded stack of phyllo

leaves and the baking sheet, side by side. Melt a quarter-pound of butter. Using

a pastry brush or a small paintbrush, butter the baking sheet. Unwrap and unfold

the phyllo leaves. Each leaf of phyllo is so light and delicate that it dries

out quickly and then crumbles easily, so working quickly with phyllo from a flat

pile and out of drafts will prevent wasted leaves.

 

BASIC RECTANGLE:

At a corner of the stack of phyllo, count out 6 to 8 leaves and carefully, in

one smooth movement, lift them up and lay them flat on the baking sheet. If the

baking sheet is smaller than the phyllo, let the edges of the phyllo drape over

the sides. Spread the filling over the middle of the leaves, leaving 3-inch

edges all around. Brush the edges with butter. For the top, lay down two leaves

at a time, buttering the top leaf each time. After 4 or 5 pairs, fold the

corners of all the phyllo leaves up over the filling, butter, then neatly fold

each side up over the filling and butter. Lay down two more pairs of leaves,

buttering the top leaf of each pair. Then tuck the new edges under the strudel,

corners first, then sides. Sprinkle the top with fennel, poppy, or sesame seeds

and bake as the recipe directs, 45 minutes to an hour, depending up the

thickness of the filling.

 

TRIANGLES:

To make individual serving triangles, brush 2 sheets of phyllo with butter,

place one on top of the other, then fold them in half lengthwise. Butter the top

surface and then place 1/2 to 2/3 cup of filling slightly up from the bottom and

toward the right edge of the phyllo rectangle. Fold the left corner of the

phyllo up and over the filling so that the bottom edge is now aligned with the

right side. Next fold the strip straight up and then to the left so that the

filled triangle is aligned with the left edge of the phyllo. Continue folding in

this manner until the top edge of the phyllos is reached. Brush the finished

triangle with butter, sprinkle with appropriate seeds, and set aside on a baking

sheet while you assemble more. Bake at 375° for 20 to 25 minutes.

 

Apply this same technique to making bite-sized appetizers by buttering and

cutting each sheet of phyllo into 4 to 6 narrow strips. Place 1 tablespoon of

filling at the bottom of each strip and proceed as above. Bake for only 10 to 15

minutes.

 

 

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