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Preparation of custard bougatsa in an Athens cafe. Filo dough is made with flour, water and a small amount of oil. [11] Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top.
The bougatsa recipe parts are: preparing the custard filling; placing about 5 sheets of buttered phyllo pastry (also known as filo) in a baking dish; assembling the bougatsa; preheating the oven to the correct temperature and baking until the phyllo dough reaches the desired golden-brown crispness; cutting the bougatsa while still hot into ...
What is Phyllo? Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets.
Paper-thin phyllo dough is folded around a buttery mixed-mushroom filling flavored with garlic, shallot, and fresh herbs. The mushroom mixture is pureed with mild and creamy goat cheese, then the ...
Phyllo is basically a paper-thin, unleavened dough that is often used in both Middle Eastern and Balkan pastry recipes. Pastries using phyllo are made by layering multiple sheets of phyllo that ...
Leftover phyllo sheets can be wrapped tightly and refrozen. HOW TO PREPARE WITH 18X14-INCH PHYLLO SHEETS Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve. VARIATION Omit butter.
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It is made of 24 layers of buttered phyllo dough, a filling of either chopped pistachios or chopped walnuts (walnuts are preferred) and a syrup consisting of sugar, orange blossom water, and lemon juice. [59] Syrian baklava comes in many shapes, but the diamond shape is the most common one. [60]