Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, perfect country style filo pastry (rolling out technique). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Perfect country style filo pastry (rolling out technique). Country style homemade filo for pies following an easy and unique technique the result of which will amaze you and your friends. Recipe by rihardos Separate each layer and lay out the circles.
Perfect country style filo pastry (rolling out technique) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Perfect country style filo pastry (rolling out technique) is something which I have loved my entire life.
To get started with this recipe, we must first 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):
- Prepare 5.5 cups all purpose flour (plain, type 405) - (750 g to 770 g)
- Prepare 4 tbsp virgin olive oil
- Prepare 1 tbsp wine vinegar (15 ml)
- Prepare 1 tsp fine salt (5 g)
- Take about 2 cups lukewarm water (380 ml)
- Get 3/4 cup olive oil or melted margarine (for brushing the filo sheets)
Also known as Country Style Fillo is also our thickest. Mimicking homemade, our country fillo it is a bit thicker and more forgiving than the thinner versions. Useful for all recipes, perfect for pie crusts, or homemade spanakopita or anywhere you want a thicker firmer bite to your recipe. A strudel (/ ˈ s t r uː d əl /, German: [ˈʃtʁuːdl̩]) is a type of layered pastry with a filling that is usually sweet.
Instructions to make Perfect country style filo pastry (rolling out technique):
- 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.
- 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.
- 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.
- Brush the filo thoroughly with oil or margarine.
- 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.
- Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil.
- 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.
Strudel is part of Austrian cuisine but also common in the other Central European cuisines. Roll out the pastry scraps until the dough is very thin. Use a fluted pastry wheel to cut the pastry into tiny squares, or use an hors d'oeuvre cutter to cut the pastry into desired shapes. Flatten the edges of the pastry shell slightly and brush them with water. For a different shape, use small cupcake tins and cover the bottom of each with a disc of puff pastry.
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