Phyllo sheets (Filo sheets)

February 10, 2016 / Mareena Jerrish / / Print /

How many times have you postponed preparing a dish due to non- availability of Phyllo sheets (Filo sheets)?? I have lost count of such occasions. I have been considering making Phyllo sheets at home for some time, but never really got into action. Finally I realised that I had to do it. More so because I was craving for Baklava, a Turkish sweet,made of layers of filo filled with chopped nuts and sweetened with sugar syrup or honey. I had bookmarked a recipe from Xawaash and set about preparing those much needed sheets.

I can’t tell you how excited I was, to see those super-thin sheets that I rolled out. Mission possible…yet again 🙂 .

Phyllo sheets (Filo sheets)

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Prep Time 1 hr

Total Time 1 hr

Servings 20 number

Ingredients

2 cups Plain flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/3 cup Butter Melted
3/4 cup milk Hot
1 teaspoon Vinegar

For Dusting

1 cup Cornflour
2 tablespoons Flour

Instructions

Mix the cornflour and flour well and keep aside.
Sieve the flour, salt and baking powder into a bowl.
Add the melted butter, vinegar and hot milk into the flour.
Knead till you get a soft, non sticky ball of dough.
Cover with a cloth and keep aside for 30 minutes.
Divide the dough into 4.
Roll each portion into logs.
Take a log and divide into 5 small balls.
Roll out 5 equal sized circles and keep aside.
Take a circle.
Generously sprinkle the cornflour mix on top.
This is done so that the layers don't stick to each other, while rolling out together.
Place another circle on top.
Continue this till the 5th circle is placed on top.
Now you have 5 circles stacked together.
Roll out to form a bigger circle.
Make sure each circle is really thin, as shown in the picture.
When you have achieved the desired thickness and size, you can wrap in cling film and refrigerate.
Repeat the process with rest of the logs.
Thaw before using.