• Registered: 11-01-2010
  • Posts: 3

Topic: Filo Pastry

I would love to have a go at making filo pastry but am having problems working out the actual ingredients and quantities. I have tried "You Tube" but the majority of uploaded content regarding filo or yufka is in Turkish. Nowhere can I seem to find any measurements in grams or ounces they all seem to be cups, glasses and spoons(table? tea?)

  • Registered: 04-01-2010
  • Posts: 132

Re: Filo Pastry

BOBMARMITE wrote:

I would love to have a go at making filo pastry but am having problems working out the actual ingredients and quantities

It is generaly accepted that it is best to buy filo pastry rather than make it.

Regarding ingredients: Filo pastry is a flour and water dough with a little salt.
Add enough water to make a stiff dough, kneed until smooth then allow to rest for at least 30 minutes.
The fat content is normally added by brushing the filo with melted butter as it is used.

Rolling is the most difficult part and if you have one, a pasta machine can be used to great effect if you can manage with long narrow strips :-)
Dust the rolled pastry with flour and let it dry out slightly before use.

Frank

  • Registered: 13-05-2010
  • Posts: 1

Re: Filo Pastry

Hi my Friends! smile

  • Registered: 03-05-2011
  • Posts: 7

Re: Filo Pastry

I use it to make Baklava, and I ALWAYS buy it. It makes it all so much easier IMO. If you aren't able to buy it, you've probably got a huge task on you're hands. Good luck!!

  • Registered: 04-11-2011
  • Posts: 1

Re: Filo Pastry

I wrap a couple of Turkish delight pieces in Filo, add nuts (or not) and make this DELICIOUS pastry I have no name for, but it always makes a huge hit and everyone wants a recipe. Good Turkish delight makes a huge difference. I buy mine from www.mollisfoods.com I like to use the assorted one because this way you can make different flavors with one bag. But I've used their pistachio flavor and it's AMAZING on it's own and in pastry.