<<Disclaimer: Verify this information before applying it to your situation.>>
I sell and ship spanakopita and baklava across the country
to anyone that has a taste for these Greek 'delicacies'. The
response has been overwhelmingly positive!
Some people asked for the recipes and I replied that I wanted
to keep them in the family. I was disappointed at some people's
reaction that I must be keeping the recipes secret so that I can
corner some huge, lucrative market for niche, specialty, non-essential
food items to the celiac community!
It's just that the same reaction I got for not posting
a thorough recipe: "... you tease us with talk of perfect filo
and then you pull the rug out from under us ..." is the same
response I got from several people that have tried to roll filo
using my recipe! They found it time consuming, more than
a bit frustrating; simply not what they had expected.
There was one email that made a lot of sense to me. The
suggestion was that the recipes for baklava and spanakopita,
could be kept in the family, but filo is an 'ingredient',
so I might consider giving that recipe out. I Agree!
So, here is the complete recipe for filo. Use it to your
tastebuds' delight but please do not re-post or publish it
without attribution - just a simple by-line: "A Douros Family
Recipe".
Please realize that rolling filo, using this recipe, is
time consuming and a bit frustrating until you get the feel
for it and develop your technique.
Happy baking!
Regards,
Dimitrios Douros
--------------------------
GF Filo (phyllo)
================
Used in making baklava, spanakopita ( spinach pie ),
tyropita ( cheese pie ), individual spinach or cheese
triangle puff pastry, salmon-en-croute or for that
matter, cheese or fruit-jam danish and croissants.
The yield for this recipe is up to twenty 10" x 15" paper-thin filo.
INGREDIENTS
-----------
1 cup milk ('blood' warm)
3 tsp sugar (2 tsp if not for sweet pastry)
1 tsp dry yeast
1 tsp dough enhancer
1-1/2 cup Schar-B flour mix
1-1/2 cup GF Pantry Country French Bread Mix
1 tsp salt (no salt if using for sweet pastry)
2 eggs ( room temperature )
MAKING THE DOUGH
----------------
a) Combine flours (& salt if not for sweet pastry) and set aside
b) Combine yeast, sugar and dough enhancer in the warm
milk. Mix ( I use a whisk ) until it foams up.
Let sit for 10 minutes
c) Combine yeast mixture with eggs in a bowl and mix
thoroughly.
d) Mix in flour a bit at a time until all used up. Add
more flour if needed till the dough is NOT STICKY.
e) Cover and let sit for 1-1/2 hour in a warm spot.
ROLLING THE FILO
----------------
a) Cut the dough into equal pieces: 8 if for spanakopita,
14 if for baklava. You will be rolling out filo one
at a time as you need it. Keep the rest of the dough
balls covered so they don't dry out.
b) Lightly dust a large, flat surface with corn starch
and roll out filo using a long, round dowel.
(I roll on a 24" x 28" tavolini board with a 1" x 24"
hardwood dowel).
1 - Start by rolling front-to-back ( away from you,
toward you ). When you double the size, gather filo
by rolling it onto the dowel, then unroll it,
'face down', sideways (from right to left).
2 - Repeat step 1 until filo is desired size (4-5 times)
3 - To move the filo from the rolling surface to the
pan, just gather up filo by rolling it onto the
dowel and un-roll it into the pan.
__________________________________
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