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Make the Apple Turnover -. Thaw the Phyllo pastry sheets according to the packaging instructions. It is very important to thaw them the right way so that they don't rip or tear when shaping. Melt 2 tablespoon of butter and keep it ready. Preheat the oven to 350 F and layer a baking sheet with parchment paper.

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Dianne. Here's a simple and different way to serve salmon. You'll season salmon fillets with salt and pepper, coat with Dijon mustard, wrap in phyllo dough, and then bake. "This is basically salmon Dijon, but with a twist," says HEIDI S. "Very easy to make and delicious! Goes well with fresh steamed veggies and rice."

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Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top. Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving. Phyllo, or filo, dough is puff pastry's Greek cousin.

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Phyllo sheets are tissue-thin sheets of dough used in making Greek pastries and filled pies. Phyllo can be found fresh in many Greek and Middle Eastern markets, and in the frozen food section of most grocery stores, with alternative spellings of "filo," and "fyllo." It comes cut into large sheets that are rolled into a compact package of 20 to 25 sheets.

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Filo dough is no ordinary dough. Filo dough is a thin, unleavened dough made from simple ingredients like flour, water, salt, and oil into thin, practically translucent sheets. The word "phyllo" means "leaf" in Greek, referring to the paper-thin layers of pastry. Phyllo pastry is versatile, making it a popular ingredient for many dishes.

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5. Kunafa. Kunafa (knafeh) is one of the most unique phyllo dough dessert recipes. This decadent dessert is made with phyllo that has been shredded and formed into what turns out to be a deliciously moist cake. Basically, you can stuff kunafa with nearly anything and make it either savory or sweet.

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Make the Dough: In a large mixing bowl, rub the oil into the flour until it resembles coarse breadcrumbs. In a small bowl, combine the water, vinegar and salt. Then add to the flour mixture and stir together until the dough comes together as a ball. Knead on a lightly floured surface for about 10 minutes.

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Filo pastry, also known as phyllo pastry, is a paper-thin dough used in various savory and sweet dishes across Mediterranean and Middle Eastern cuisines.. sheets filo pastry; 1 tablespoon.

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Phyllo dough or filo pastry, which means leaf or sheet in Greek, refers to the pastry that is wrapped around savoury and sweet pies and comes in many regional variations! Ingredients. Scale 1x 2x 3x. 300g strong bread flour (10.5 ounces) 5 tbsps olive oil; 1 tbsp red wine vinegar;

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Sprinkle the toppings with kosher salt and black pepper. Cut and bake the pizza. Carefully cut the phyllo dough pizza into 3-inch squares You should have about 12 squares. Bake. Place the sheet pan on the middle rack of the heated oven and bake for 15 to 20 minutes or until the phyllo is cooked through and crispy.

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Tips for using filo pastry. Even with ready made sheets of pastry, filo can be a little tricky to use. Some tips for using it: The main thing to remember is that it will dry out quickly once exposed to air, so only take a small amount out of the packaging at a time.; Make sure you have your oil or melted butter ready before you take out your pastry so that you can work quickly.

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Making the dough: In a small bowl, mix together the psyllium husk and 100g (⅓ cup + 1 ½ tbsp) water. After about 30-45 seconds, a gel will form. In a separate large bowl, whisk together the plain gluten free flour blend, sugar, xanthan gum and salt until well combined.

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Puff pastry is laminated, which means butter is folded into the dough multiple times to create alternating layers of butter and dough. This results in lots of thin layers and an airy texture. Phyllo, meanwhile, is a paper-thin dough that's made with oil instead of butter. The delicate sheets are brushed with butter or oil, then layered and baked.

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Small breaks or cracks in phyllo sheets are normal. If a recipe calls for a certain size of cut dough, use a ruler. Phyllo sheets can be cut with scissors, shears, pizza wheel, or pastry cutter. When brushing with butter or oil, or spraying with a butter-flavored cooking spray, start at the edges and work in. The edges dry out the fastest.

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Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt. Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes. Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to.

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Prepare high-end passed hors d'oeuvres, appetizers, and desserts with crisp, delicate pastry using these Fillo Factory #10 country-style fillo dough 14" x 18" sheets! Popular in Middle Eastern and Mediterranean cuisine with its origins dating back to the 11th century, this thin, unleavened dough is known for its usage in dishes like baklava, spanakopita, tiropita, and kunafa. Crafted with few.