"Once we accept our limits, we go beyond them."
- Albert Einstein
With recent festive season all around my recent love has shifted from rustic baking to Filo variations.
Filo has be a very versatile product that can be merged with desserts and savory items too. It’s a very thin unleavened dough that is used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based products involve layering of many sheets of filo coated with rich fat like butter of ghee.
Filo basically is nothing but a combination of all- purpose flour, water, salt, vinegar and milk powder. Tight dough is made and rolled to the thinnest possible limit and refrigerated until use. These days filo has a great role to play in many French and Middle Eastern desserts. The recipe is very simple and is available everywhere on the internet. What are not available are the tricks for making good filo’s.
Filo though looks a very simple product but is little tricky to handle. It has few do’s and don’ts to follow:
1) When you knead the dough it has to be tight dough. The dough cannot be soft like the
ones we knead for bread.
2) Resting the dough is very important. I usually keep it overnight.
3) Make sure you cling wrap the dough and then box it up in air tights container before
4) While rolling out make sure you use a mixture of all- purpose flour and corn flour
together for dusting the dough. (1:1 ratio)
5) Rolling should always happen with very light hands
6) Rolling has a certain pattern. Center – Upwards, Center- Downwards, Center –Left,
Center- Right. The minute you try to roll the filo dough the ways you roll chapatis the
dough will expand and again contract coming back to its normal position .
7) Keep dusting
8) After rolling storage is the most important aspect. Use a parchment paper to wrap the filo’s
and then covers with cling wrap. I go one step ahead by packing it in a zip lock bag.
9) Make sure you defrost them before using.
So use these hacks to get perfect filo’s and make your festive deserts more trendy