The next time you need light flaky paper thin dough for an appetizer or dessert, try one of these Phyllo dough recipes. The possibilities are endless for what you can make with Phyllo dough. Make fruit turnovers, chicken pot pie, sun dried tomato and parmesan rolls, or your favorite fruit or meat filling in a Phyllo dough cup. Phyllo dough can be easily made dough from scratch with little effort.
Phyllo Dough from Scratch
To make Phyllo dough from scratch, you will need:
- 2 cups all purpose flour
- 1 tablespoon white vinegar
- 1 teaspoon olive oil
- ½ to ¾ cups hot water
- Pastry roller
- Place the flour in a large bowl. Make a crater in the center of the flour and fill it with vinegar and olive oil. Add ½ cup hot water and mix with a fork at first. Use freshly washed hands to continue mixing the Phyllo dough until is forms a soft dough.
- Knead the dough. If this is your first experience making dough from scratch, you may not understand the term "knead”. Form the Phyllo dough into a ball inside the bowl. Press on the lower half of the ball with the palm of your hand, pushing it away from you. Fold over the top of the dough towards you and press on the bottom half of the dough with the palm of your hand. Turn the dough and repeat until the dough is soft, pliable, and is elastic.
- Roll the Phyllo dough. Place the Phyllo dough on a flat surface that is lightly dusted with flour. Use a pastry roller to roll the Phyllo dough as thin as possible. Make Phyllo into your favorite dish.
Homemade Phyllo Dough Cups
To make homemade Phyllo dough cups for appetizers, you will need:
- Phyllo dough
- Cutting board
- ½ cup unsalted butter, melted
- Pizza cutter
- Mini muffin tins
- Preheat the oven to 350 degrees F.
- Prepare the Phyllo dough. Lay a sheet of Phyllo dough on a cutting board. Brush the Phyllo dough with melted butter starting with the edges using a clean brush. Note: coating the dough with butter will prevent it from drying out.
- Stack the Phyllo dough. Place another sheet of Phyllo dough on top of the buttered sheet of dough. Brush the second sheet of Phyllo dough with melted butter. Repeat until there are four layers of Phyllo dough in a buttered stack. Note: the sheets of dough do not need to line up and they probably won’t so don’t stress about it.
- Cut the Phyllo dough. Use a pizza cutter to cut the stacked sheets of Phyllo dough into 12 squares, three across and four down.
- Bake the homemade Phyllo dough cups. Place a single layer square of Phyllo dough into a mini muffin tin cup with the buttered side down and press the dough into the cup. Repeat until the muffin tin is full of Phyllo cups. Bake for eight to twelve minutes until the Phyllo cups are golden brown. Cool and fill with your favorite ingredients.
Tips and Warnings:
- When making Phyllo dough from scratch, begin by adding ½ cup hot water. If the dough is too dry add a little more water to the Phyllo dough.
- Phyllo dough can be stored in plastic wrap in the refrigerator for up to a week.
- Phyllo dough is very delicate and will break easily. Handle with care.
- Phyllo dough dries out very quickly. Keep the Phyllo dough covered with a clean damp kitchen towel until you are ready to work with it.
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