Tried my hand at making some homemade phyllo dough for a side to bring to the neighbors today and had to post that the recipe needs some tweaking... and I'll most likely be purchasing phyllo cups next time!
It was a combination of trying to save money and not having to run out to the grocery store when I didn't need anything else to pick-up ( because if I go to the grocery store with even one thing on the list I always end up with items in the cart I didn't plan on buying and the budget didn't allow for that to happen this month!).
I knew I wanted to make an appetizer with cream cheese, sausage and little flaky cups that would be easy to pop in your mouth. I have a great Williams-Sonoma mini muffin pan that was perfect and the easiest recipe for phyllo dough, it seemed so simple!
Recipe:
Serves/Makes: 1 batch
Ingredients:
1/4 cup water
2 cups flour
4 teaspoons olive oil
1/4 teaspoon salt
Directions:
Sift the flour with the salt. Make a well in the middle of the flour. In the well put the water and the olive oil. Work the dough until it hangs well together. Dust flour on a table or board. Kneed the dough for about 5-7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter) Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.
Dough came out good, not at all sticky and really easy to work with, though I have really good muscles from the kneading and rolling!
Getting it paper thin was a hard task though! Just when I thought I had rolled it the thinnest I could go, I cut a piece, stretched it out, rolled some more and it got even thinner.
So I thought, there, this is how it's supposed to be, not so bad after all! I even doubled up some as another recipe stated so there could be flaky layers...
But when it cooked (at 350 for 10 mins) it came out the texture of a wonton, crunchy and thick, not at all flaky. I must have been missing a step of how to get it tissue thin instead of paper thin. So if you're looking for a dense filled cup or pocket type dough this is the recipe for you. And this certainly wouldn't work for desserts, it's good but much too thick.
It was a combination of trying to save money and not having to run out to the grocery store when I didn't need anything else to pick-up ( because if I go to the grocery store with even one thing on the list I always end up with items in the cart I didn't plan on buying and the budget didn't allow for that to happen this month!).
I knew I wanted to make an appetizer with cream cheese, sausage and little flaky cups that would be easy to pop in your mouth. I have a great Williams-Sonoma mini muffin pan that was perfect and the easiest recipe for phyllo dough, it seemed so simple!
Recipe:
Serves/Makes: 1 batch
Ingredients:
1/4 cup water
2 cups flour
4 teaspoons olive oil
1/4 teaspoon salt
Directions:
Sift the flour with the salt. Make a well in the middle of the flour. In the well put the water and the olive oil. Work the dough until it hangs well together. Dust flour on a table or board. Kneed the dough for about 5-7 minutes. The dough should be smooth and not stick to the board. Roll the dough out to a big rectangle. Lay a damp towel over it and let it rest for about 15 minutes. Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter) Cut the dough with a sharp knife or pizza cutter to the desired sheet size. Continue with the recipe that requires the phyllo dough.
Dough came out good, not at all sticky and really easy to work with, though I have really good muscles from the kneading and rolling!
Getting it paper thin was a hard task though! Just when I thought I had rolled it the thinnest I could go, I cut a piece, stretched it out, rolled some more and it got even thinner.
So I thought, there, this is how it's supposed to be, not so bad after all! I even doubled up some as another recipe stated so there could be flaky layers...
But when it cooked (at 350 for 10 mins) it came out the texture of a wonton, crunchy and thick, not at all flaky. I must have been missing a step of how to get it tissue thin instead of paper thin. So if you're looking for a dense filled cup or pocket type dough this is the recipe for you. And this certainly wouldn't work for desserts, it's good but much too thick.
The end result was delishish but just not what I expected. So if anyone has a secret to make phyllo do tell, but next time I'll be making that trip to the grocery store!
You are a brave soul to make phyllo yourself!
ReplyDeleteSpeaking of Mickey Mouse parties, our Target (Seattle area) has a new line of vintage Mickey plates and glasses and a set of black plates and bowls that look like the ears!
Thanks! Don't know unless you try :)
ReplyDeleteThat's awesome about the Mickey plates and bowls, they sound adorable! I'll have to check here to see if any are in stock, thanks for the heads up!