Filo, stemming from the Greek word for leaf, is a particularly apt name for this thin and flaky pastry. It is made from a mixture of flour, salt, water, and oil that is combined, kneaded and then stretched (traditionally by hand) until it is transparent enough to almost see through. In fact the true test of a good sheet of filo is being able to read through it once ready to use in whichever way you need. I remember we had a very large wooden table when I was a kid and my mum would stretch the dough VERY patiently until it could be tucked over the edges of that table in one paper thin sheet. I did not get that patience gene and so mine is thin, but has a few tears in it! Oops.
It still tastes delicious once buttered up and baked. You shouldn't really bake any pastry under 170°C fan forced, so make sure you have the right temperature for baking this version of your own. And of course it needs to be brushed with butter between the layers to get it just right. Go ahead. Have some fun. Thinner is better.
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- 80 Grams lukewarm water
- 15 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 1 Teaspoon Apple Cider Vinegar
- 1 Pinch Pink Salt Flakes BUY
- 145 Grams Bakers or Strong Flour BUY
Place all dough ingredients into the Thermomix bowl and beat 1 min/speed 7.
Knead 3 min/Interval/dough setting.
Brush a glass bowl with EVOO. Tip the dough out onto a floured surface and roll into a tight ball. Place into the glass bowl and brush with more EVOO making sure it is well coated. Cover and rest for 1 hour.
Roll the pastry out on a pristine clean surface that has been lightly dusted with flour. You need to hand stretch the dough a little as you work so that you get the biggest piece possible. You should be able to read through the dough. (The true test of good filo.)
Brush the dough with plenty of butter before using and baking as directed in recipes of choice.
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