Working with filo dough

Yield: 1 Servings

Measure Ingredient
**** NO E ***** Karen Adler FNGP13B. Directions.

Filo dough (or leaves), is a tissue thin Greek pastry dough made of egg, flour and water. Filo can be found in almost all delicatessens or gourmet shops. They are usually frozen when purchased. Just leave them in the refrigerator for 24 hours or more until the leaves thaw out. Take out only the amount called for in the recipe and keep the rest well wrapped. To prevent filo leaves from drying out while you work, lay out a slightly damp cloth on the counter, then a sheet of plastic wrap over it. Place the leaves on top. Cover them first with a plastic wrap, then with another slightly damp cloth. It is not a good idea to lay the leaves directly on a damp cloth because the moisture will turn the dough soggy. That's why the plastic wrap is placed in between. Make sure you have the filling and all other ingredients ready. I find my pastry brush is a little too rough for brushing the oil on the dough. Instead, I smooth oil on with my fingers. It goes much faster and there is no problem of breakage. Even if you break a filo leaf, just glue it together with oil and it stays put by the time you roll it up. Of course, if you were doing western recipes, melted butter is the usual moistening agent between each leaf. Keep the wrapped triangles or rolls moist by covering them with a plastic wrap. You can either bake them or deep fry them. Ms. Yee prefers the latter method as they are much quicker to do and the texture is crisper and lighter. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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