Phyllo (pastry)

Yield: 1 Servings

Measure Ingredient
1½ pounds Flour
1 teaspoon Baking powder
1 teaspoon Salt
\N \N Some water

Sift dry ingredients together. Add water - enough to form a stiff dough, as in making bread. Cover and set aside for ½ hour. Take a piece of the dough (size of an orange) and roll it out on a lightly floured board. Be sure your (preferrably) wooden rolling pin is lightly floured. Roll out in long, smooth strokes, reflouring pin as necessary. Attempt a translucent look. Set aside the rolled pastry sheet on a tablecloth. Repeat process. Setting aside each piece separately. Store covered with a cloth in refigerator. ("Curing" time is approximately 6 hours and then it willbe ready for use).


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