Filo dough Pate filo maiso

Category: Confectionery
Filo dough Pate filo maiso

Ingredients

flour 350gr
corn starch 50gr
butter 110gr
salt
orange blossom water (l'eau de fleur d'oranger) or plain water

Cooking method

  • Since I could not find this dough on sale, I decided to cook it myself.
  • So, we mix flour, cornstarch
  • Filo dough Pate filo maiso
  • Salt and add melted butter
  • Filo dough Pate filo maiso
  • We knead the dough by adding the required amount of plain water or orange blossom water (l'eau de fleur d'oranger), I used plain water. Leave in the refrigerator for 20 minutes.
  • Filo dough Pate filo maiso
  • Form a dough in the shape of a sausage, cut into pieces.
  • Roll out each piece separately, using cornstarch if necessary, which allows to roll out very thin sheets. Put the sheets on top of each other, sprinkle with starch
  • Filo dough Pate filo maiso
  • The recipe is taken from here: 🔗

Time for preparing:

20 + 20 min

National cuisine

mediterranean

Note

Filo dough is found in the cuisines of different countries: Greek, Turkish, Albanian, etc.

Margitte
Thanks a lot for the recipe! I just recently found out about such a dough, but I never saw it on sale, now I can cook it myself
Sonadora
Marina, how much water was added and how many sheets (pieces) of dough did you get?
misterious
I needed about half a glass of water, if my memory serves me correctly (I didn’t remember exactly, I missed that this moment would be really important for other cooks) I was guided by the fact that it was possible to knead the dough and so that it would turn out soft / plastic.
I got 8 sheets, some could be rolled out even thinner. Ideally, these dough sheets should be thin and transparent. I was a little afraid that they would break through (I had to wrap minced meat in them). And the discovery for me was cornstarch. With it, really rolling out a thin sheet is not a problem.
misterious
Quote: Margitte

Thanks a lot for the recipe! I just recently found out about such a dough, but I never saw it on sale, now I can cook it myself

On health, I myself learned about this dough a week ago. But now I will certainly cook. It will be very good for strudel to use it.
Sonadora
Marina, thank you very much for the recipe and clarification. : Need to try.
celfh
Quote: misterious

I was a little afraid that they would break through (I had to wrap minced meat in them)
And how did it happen, it didn't break?
I have the opportunity to buy a filo. It's quite expensive, but that's not what bothers me ... it bothers me that there is a lot of it in the package, freeze and thaw endlessly ...
And I want to try, so your version is very suitable, just to find out the result, this dough in the finished product turns out.
misterious
Quote: celfh

And how did it happen, it didn't break?
Yes, everything worked out, the main thing is not to lay out the hot filling on the sheets, otherwise it will "melt" a little and if the dough sheets are very thin, it can really break.

I made meat cigars with filo dough, you can see the result here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309310.0
misterious
Sonadora, I was glad to help.
Tata
I also really like baking with Filo. But I did not try to cook it at home, it is laborious enough to get the desired quality. The video on YouTube is amazing. , etc. I buy in large supermarkets. The package is enough for 2 baked goods.
misterious well done for trying. The main thing is that the result is pleasing.
SchuMakher
Can you ask a stupid question? Filo is like a puff?
Mar_k
Thanks for the recipe! Took a note - we will try! I think it can be rolled out at the cutting shed, there is less effort and the dough will turn out to be thin. I'll try.

And was it kneaded by hand or in a CP or a combine?
misterious
Quote: Tata

But I did not try to cook it at home, it is laborious enough to get the desired quality.
misterious well done for trying. The main thing is that the result is pleasing.
Tata, of course, I have never seen the quality of the purchased filo dough, I have nothing to compare with, but I would not say that making the dough according to this recipe took a lot of time and effort for me, so try
shoko11
Thanks for the recipe. I have long given up the idea of ​​doing it myself, but holiday kleftiko baked into the finest filo does not give rest. Perhaps I will soon make up my mind
misterious
Quote: ShuMakher

Can you ask a stupid question? Filo is like a puff?

To be honest, I've never made puff pastry myself, I don't know by the recipe whether it differs from filo or not. But as far as I remember, the sheets of puff pastry, they are quite thick, the real correct filo is very thin, which even shines through. If I am wrong, correct me.
misterious
Quote: Mar_k

And was it kneaded by hand or in a CP or a combine?

I kneaded by hand, the volume was not very large (you can see it in the photo), it was not difficult for me to knead.
Tata
misterious The purchased Filo is thinner than parchment (my impression).
misterious
Quote: Tata

misterious The purchased Filo is thinner than parchment (my impression).

Thank you, Tata, next time I will try to make a strudel with this dough, I will try to roll it out as thinly as possible, I will definitely write about my impressions later.
SchuMakher
Why am I asking? Use 1 layer or fold several?
Gala
Masha, it is flaky due to the fact that several sheets are superimposed on each other. One sheet is very thin, as thick as paper, it will not delaminate. But in principle, if a small product can be rolled up into one sheet and, as it were, wrapped several times with it, then several layers will also turn out.
SchuMakher
I get it now!!! I bought Philo, it flaked when baked. And then you just need to roll out many layers sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo musty and put one on one or rewind many times
N.G.


I made meat cigars with filo dough, you can see the result here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=309310.0
[/ quote]
What other recipes are there for this dough? And then I have it in the freezer, I don’t know where to replace it.

I made Baklova out of him.
Tata
Quote: ShuMakher

And here you just need to roll out many layers toooooooo
In. In a lot and too much that's why I buy

Tata
Quote: N.G.


What other recipes are there for this dough? And then I have it in the freezer, I don’t know where to replace it.

Alternatively see my recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302598.0
Gala
Quote: N.G.

What other recipes are there for this dough? And then I have it in the freezer, I don’t know where to replace it.

Then I will be a promoter of my recipe Strudel with pumpkin, leek and goat cheese
misterious
Quote: Tata

In. In a lot and too much that's why I buy

Yes, somewhere I read a little trick of making this dough, but I haven't tried it myself. You can put several pieces of dough on top of each other, sprinkle with corn starch and roll out several layers at once, they said that the sheets in this case do not stick together. I'll try next time too.
N.G.
Quote: Tata

Alternatively see my recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302598.0
Thank you so much for the recipe. Bookmarked. I will definitely try!
Erhan
My mother-in-law makes baklava like this. She uses a large amount of starch for rolling and uses a very thin and long rolling pin. Roll out on a very flat surface. If you stack the layers of dough one on top of the other, it will not be possible to adjust the uniformity of the thickness of each layer.
Aygul
Can a noodle cutter take part in rolling the filo dough? has anyone tried it?
and yet I would like to have written the exact amount of water (personally, I am always "by sight" wrong)
misterious
Quote: Aygul

Can a noodle cutter take part in rolling the filo dough? has anyone tried it?
and yet I would like to have written the exact amount of water (personally, I am always "by sight" wrong)

I won't answer you about the noodle cutter, I don't have one, maybe one of the girls will tell you. And the exact amount of water, if nothing happens, I will make this dough again on the weekend and indicate the exact amount of water
Aygul
it will be great!
Olga VB
Oh, how interesting ...
After all, it is very neutral in taste, which means that it can be used for sweet dishes, and for others, it will depend on the filling.Marina, Thank you!
Tatathanks for the links - impressive! By the way, there is an answer to the question about the ratio of flour and water - 3: 2, but it is not clear whether by weight or by volume. I think by weight.
And further. There, in the dough itself, starch is not used, it seems, - only for bedding as a separator and moisture absorber.
Helen
And then she passed by ...
Natusichka
Well, I wanted to make this dough and make tubes with nuts from it, and then I watched that it was with butter ... that means it’s not possible to fast. Will wait.
Ketsal
Natusichka, oil is heated, try with vegetable
Natusichka
Olga, thanks, you have to try.
Painting
Natusichka. I always make with olive or corn oil. The result is always excellent. I have never even tried it with creamy.
A friend of my daughter's, a Greek woman, taught her the recipe with olive oil.
plasmo4ka
Volumeand the recipe is the same or with mother-of-pearl buttons nuances?
Painting
plasmo4ka, a bit different.
flour 250g
water 125ml
salt 2/3 teaspoons (less is possible. We like salty).
olive oil 2 DESSERT spoons (about 1.5 tablespoons)
The dough rolls out easily and very thinly, even the text can be seen through it.
plasmo4ka
Volume, thank you very much!
Natusichka
Volume, thanks for sharing your experience!
mamusi
misterious, I want such a dough!
Most likely I'll take olive oil!
Thank you!

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