Recipe of Speedy Perfect country style filo pastry (rolling out technique)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, perfect country style filo pastry (rolling out technique). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Perfect country style filo pastry (rolling out technique) Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, perfect country style filo pastry (rolling out technique). For mine, I will make it a bit tasty. Perfect country style filo pastry (rolling out technique) is one of the most popular.

To begin with this recipe, we have to first prepare a few components. You can have perfect country style filo pastry (rolling out technique) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Perfect country style filo pastry (rolling out technique):

1. Get 5.5 cups all purpose flour (plain, type 405) - (750 g to 770 g)
2. Get 4 tbsp virgin olive oil
3. Prepare 1 tbsp wine vinegar (15 ml)
4. Prepare 1 tsp fine salt (5 g)
5. Make ready about 2 cups lukewarm water (380 ml)
6. Take 3/4 cup olive oil or melted margarine (for brushing the filo sheets)

Useful for all recipes, perfect for pie crusts, or homemade spanakopita or anywhere you want a thicker firmer bite to your recipe. Use a pastry brush and brush the sheets very lightly before using each one in the recipe. Keep the door closed Never roll out freshly made pastry because it will shrink when it's baked. Ideally refrigerate it overnight, or at least for a few hours.

Instructions to make Perfect country style filo pastry (rolling out technique):

1. Place the flour in a bowl together with the salt, mix well, add the vinegar and most of the water and knead for 5 minutes. Add the olive oil, and knead for an additional 12-15 minutes while gradually adding the rest of the water, until you have a smooth, soft and pliable dough. Leave it to rest for 1/2 - 1 hour.
2. Divide the dough into two balls, one slightly larger than the other. If you have a scale, weigh them so that the ratio is 53/47.
3. Dust your working surface with flour and using a rolling pin start with the larger ball, rolling it out to an oval shape of about 35x50 cm.
4. Brush the filo thoroughly with oil or margarine.
5. If you want your pie to have 8 filo sheets at the bottom and 8 on top, fold the two smaller sides inwards, (see photo) and brush the top with oil, once more. If you want your pie to have 12 filo sheets at the bottom and 12 on top (thinner, of course) then, fold the two larger sides.
6. Fold the remaining sides of the filo sheet inwards once more (see photo) and again, brush with oil.
7. Finally, fold the dough in the middle (see photo) creating a sort of an envelope. Now, you are ready to roll out this envelope into one final filo sheet of about 40x40 cm, using the rolling pin to place it in your baking tray, after you have thoroughly oiled it. Take care to allow a 3-4 cm over-hang of filo over the walls of the baking tray in order to be able to fold your pie later. You follow the exact same procedure for the top filo sheet that will cover your pie up to the wall of the baking tray, without hanging over and use the bottom filo sheet's over-hang to make a decorative ring, by folding it inwards with your fingers. Use whatever filling you like. Best of luck.

Keep the door closed Never roll out freshly made pastry because it will shrink when it's baked. Ideally refrigerate it overnight, or at least for a few hours. Once the tart tin is lined, place it in the freezer for another hour and blind bake from frozen. Don't over-work it or else it may become thick and crumbly. The thin, finely layered pastry dough known as phyllo is essential to Greek cooking, used to make all sorts of savory pies, casseroles, and desserts.

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