Everything You Need To Know About Filo Recipe

  • 26 May 2020
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    With recent festive season all around my recent love has shifted from rustic baking to Filo variations.

     

    Filo 1 | Bulb And Key

     

    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.

     

    Read:- HOMEMADE ICE CREAM RECIPE DURING QUARANTINE

     

    Filo 2 | bulb and key

     

    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.

     

    Read:- DALGONA COFFEE – HOW TO MAKE SOCIAL MEDIA’S TRENDING COFFEE

     

    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         

         refrigerating it.

     

    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.

     

    Read:- CHEESE – A NEW WORLD TO EXPLORE

     

    Filo 3 | Bulb And Key

     

    So use these hacks to get perfect filo’s and make your festive deserts more trendy

     

    Read:- WHAT ARE THE DIFFERENT TYPES OF SPATULA?

     

    Posted in Tuesday Scoop