Phyllo (dough) 2 You can use it for pies, rolls etc not for pizza!. Thaw the phyllo dough roll(s) in the refrigerator, according to package instructions. Do not thaw at room temperature. Have filling and any other ingredients prepared and ready Uncover phyllo sheets as you need them, re-covering the remaining sheets until ready to use.
Balkan pies are baked pastries with a filling, similar to empanadas, rolls, and pasties. If you don't like improvising, you can use a regular rolling pin. Just remember, in this case you'll have to work After covering the stuffing with dough ends, roll everything inward toward the center of the phyllo circle for. You can cook Phyllo (dough) 2 You can use it for pies, rolls etc not for pizza! using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Phyllo (dough) 2 You can use it for pies, rolls etc not for pizza!
- You need 3 cup of bread flour.
- It's 3/4 of warm water.
- Prepare 1/3 cup of olive oil.
- It's 2 tbsp of vinegar.
- Prepare 1 1/4 of salt.
- Prepare 1 of egg.
Making pepperoni pizza is always a treat to make homemade because you can add your favorite pizza toppings. This pizza is pretty large because it fills the size of the phyllo dough sheets. So try adding different toppings on both halves of the pizza so you can have. Phyllo dough is usually found in the frozen food section, either in flat squares or in rolls.
Phyllo (dough) 2 You can use it for pies, rolls etc not for pizza! step by step
- Mix everything together, work with the dough for 5 min..
- Cover it and let it rest for 15-30 min.
- On the table sprinkle a lot of flour and start working with the roller, the flour is one of the secret. be careful cause the dough will stuck!.
- Make it as thin as you like..
- When you ll cover your pie, cut it a bit in the top, sprinkle some oil and water..
- optional you can also put on the top milk and egg.
- I ll adding fillings for pies, some ideas!.
You can use other oils as well, of course, but when we're making up a dish without You can keep baked phyllo in an airtight container for a week or so at room temperature or for several months in the freezer. Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better. The thickness of the phyllo dough depends on what you will be using it for. If you are making a spinach pie, then the dough is rolled out a little bit thicker than if you are making a feta. Frozen phyllo dough makes for a spinach pie with a crispy, crackly crust.