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Ingredientes
- (Phyllo Dough)
- 2 2/3 c. Unbleached flour
- 1 tsp Salt
- 1/2 c. Hot water
- 2 Tbsp. Extra virgin olive oil Cornstarch, for dusting pastry board
Direcciones
- Sift flour and salt into bowl. Gradually add in 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 till 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 hot place for about 2 hrs.
- 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 min.
- Cover a table or possibly 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 till the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pcs; if you prefer dry filo, allow it to stand for about 10 min before cutting.
- Yields 10 12 x 16 inch sheets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 121 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 234mg | 10% |
| Potassium 36mg | 1% |
| Total Carbs 25.44g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.09g | 0% |
| Protein 3.44g | 6% |
