ciasto fyllo

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1. Data: 2003-09-25 18:36:12

Temat: ciasto fyllo
Od: Borys <b...@g...pl> szukaj wiadomości tego autora

Czy ktos dysponuje moze przepisem na takie ciasto, bo dotyczas znalazlam
tylko to, ze mozna je kupic w sieci BOMI:((

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1. Data: 2003-09-25 23:34:42

Temat: Re: ciasto fyllo - a moze filo?
Od: "Izabela Sowula" <i...@N...gazeta.pl> szukaj wiadomości tego autora

Borys <b...@g...pl> napisał(a):

> Czy ktos dysponuje moze przepisem na takie ciasto, bo dotyczas znalazlam
> tylko to, ze mozna je kupic w sieci BOMI:((

a moze ci chodzi o filo pastry - :

Filo (Phyllo) which means "leaf" in Greek, where it was born, is tissue paper-
thin like sheets of dough made from flour, water and a bit of oil. These
sheets are layered and brushed lightly in between with melted butter or oil,
that result in a puffed-up height and are crisp, light and flavorful. They
may enclose both sweet and savoury fillings, and be twisted, folded,
shredded, rolled and pressed into a variety of shapes and sizes.
Traditionally used in Greek and Middle Eastern cooking for dishes such as
baklava, it has been incorporated into local cuisine with open arms. It is
used here in traditional recipes, as well as in new and innovative desserts.

Czyli po naszemu jest to ciasto makaronowe z olejem (ale bez zoltek), azeby
uzyskac efekt listkowatosci ciasto jest smarowane olejem i wielokrotnie
walkowane.

Tak na szybko:

Filo Pastry

Ingredients

(6 servings)

2 2/3 c Unbleached flour - maka pszenna, niewybielana
1 ts Salt -sol
1/2 c Warm water ciepla woda
2 tb Olive oil - oliwa
Cornstarch, for dusting pastry board -maka ziemniaczana do posypywania
stolnicy

Instructions

Sift flour and salt into bowl. Gradually add water to make a stiff dough.
Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands.
Knead the dough, gradually adding more oil until you have a smooth, elastic
ball. Roll the ball of dough in the remaining oil to cover all sides. Place
in a bowl, cover with a cloth, and allow to stand in a warm place for about 2
hours.
Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry
board dusted with cornstarch. Cover with a cloth and let set for 10 minutes.
Cover a table or counter top with a smooth cloth and lift rolled dough onto
it. Put your hands, palms down, under the dough and gently stretch the dough
with the backs of your hands, working your way around the table until the
dough is stretched as thin as tissue paper. For moist filo, using scissors,
cut dough immediately into desired size pieces; if you prefer dry filo, allow
it to stand for about 10 minutes before cutting.
Yields 10 12x16-inch sheets.

Przepis powyzszy nie mowi nic o wielokrotnym walkowaniu - tylko dodaje sie
olej w miare wyrabiania ciasta, ktore po dwugodzinnym odpoczynku walkuje sie
na cienkie plachty.

Oczywiscie przepis powyzszy nie jest sprawdzony.

Iza

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