Dessert - Filo dough for pie crust recipes
Author: Catherine Rentschler
Best phyllo pie crust recipe by Erin Jeanne McDowell. Phyllo dough or filo pastry, which means leaf or sheet in Greek, refers to the pastry that is wrapped around savoury and sweet pies and comes in many regional variations!
Phyllo Pie Crust
Best phyllo pie crust recipe by Erin Jeanne McDowell.
Provided by: Erin Jeanne McDowell
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 1 item
Cuisine: American
Number of ingredients: 5
Provided by: Erin Jeanne McDowell
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 1 item
Cuisine: American
Number of ingredients: 5
Ingredients:
- 8 sheets thawed phyllo dough (about 14x18 inches or 36x46 centimeters)
- 8 tablespoons (113 grams) unsalted butter, melted
- 3 tablespoons (37 grams) granulated sugar
- 3/4 teaspoon (2 grams) ground cinnamon or another ground spice
- 1 pinch fine sea salt
How to cook:
- Unfold the phyllo sheets and cover them with a damp towel. Have the melted butter and a pastry brush at the ready. If you’re using the optional finishing, stir the ingredients together in a small bowl.
- Place one sheet of phyllo on your work surface (keep the remaining sheets covered) and brush it all over with butter. If using the finishing, sprinkle an even layer of the sugar mixture over the phyllo.
- Place another piece of phyllo dough on top, arranging it slightly askew so that the corners of the 2 sheets do not match up. Brush with butter all over, and if using, sprinkle with more of the sugar mixture. Repeat with the remaining phyllo, butter, and finishing (if using). The finished crust should look like a sunflower, with multiple corners poking out from all sides of the mismatched phyllo sheets.
- Carefully transfer the phyllo to a lightly greased pie plate. Press gently into the bottom of the pan. Work around the edges with your fingers, scrunching the layered phyllo together to create a ruffled effect.
- Bake the crust at 375°F (190°C), or at the temperature directed by your pie recipe. Fill raw and bake as directed. (You can tent the edges with foil if they begin to brown too much before the filling is baked.)
Tags:
Px3 Pie crusts, phyllo, and puff pastry
Px3 Pie crusts, phyllo, and puff pastry Flour, fat, salt and water! What could be more delicious?
Duration: 18:09
Filo Pastry Pie Recipe | Good Housekeeping UK
Watch our step-by-step filo pastry pie recipe to find out how to work with filo pastry and
Duration: 1:48
Personal Size Double Crust Cherry Pie with Phyllo Dough Crust
This is our video recipe for a personal sized Double Crusted Cherry Pie using Phyllo Dough as
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Homemade Phyllo Dough
Phyllo dough is easy to make, and the difference in taste when using it to make sweet and savory pies is worth learning how. Get started with this recipe.
Provided by: Nancy Gaifyllia
Total time: 765 minutes
Prep time: 45 minutes
Yields: 12 to 16 servings
Cuisine: Greek,Middle Eastern
Number of ingredients: 5
Provided by: Nancy Gaifyllia
Total time: 765 minutes
Prep time: 45 minutes
Yields: 12 to 16 servings
Cuisine: Greek,Middle Eastern
Number of ingredients: 5
Ingredients:
- 4 cups all-purpose flour, plus more for the work surface
- 1 1/8 to 1 1/4 cups hot water
- 1 teaspoon raki, or white vinegar
- 1 teaspoon extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
Nutrition:
- Calories: 117 kcal
- Carbohydrate: 24 g
- Cholesterol: 0 mg
- Fiber: 1 g
- Protein: 3 g
- Saturated Fat: 0 g
- Sodium: 2 mg
- Sugar: 0 g
- Fat: 1 g
- Serving Size: 18-20 portions (18-20 servings)
- Unsaturated Fat: 0 g
- Gather the ingredients.
- Combine all ingredients in a large bowl and mix by hand until it holds together. If needed, add more water, a little at a time, until a dough forms.
- On a floured surface, knead by hand for 15 to 20 minutes until soft and malleable with a smooth feel.
- Wrap in plastic wrap and refrigerate overnight before using.
- Divide the dough into 8 to 10 equal pieces.
- To make phyllo sheets, run the pieces of dough through the pasta machine. Starting with setting 1 (the thickest), and run each piece of dough through several times, increasing the setting number each time you put it through. For pastries, finish at setting 9; if you are making small fried pitas (pies), use setting number 6.
- To roll out by hand, sprinkle a work surface with flour and roll out each piece with a rolling pin to paper-thin thickness.
Phyllo Dough 101
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 35 minutes
Yields: 10 servings
Number of ingredients: 11
Total time: 95 minutes
Cook time: 60 minutes
Prep time: 35 minutes
Yields: 10 servings
Number of ingredients: 11
Ingredients:
- 20 oz. weight Frozen Spinach
- 1 tbsp. Olive Oil, Plus More For Brushing On Phyllo Sheets
- 1 Onion, Chopped
- 2 cloves Garlic, Minced
- 4 Eggs
- 8 oz. weight Feta Cheese, Crumbled
- 4 oz. weight Goat Cheese Crumbled
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Grated Nutmeg
- 1 c. Flat-leaf Parsley, Chopped
- 1/2 package (16 Oz. Size) Phyllo Sheets, Thawed
How to cook:
- Preheat oven to 325ºF. Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat. In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed. Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9x13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo. Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top. Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.
Easy Homemade Phyllo Recipe for Beginners!
There is nothing better than a homemade pie, made with homemade phyllo! Phyllo dough or filo pastry, which means leaf or sheet in Greek, refers to the pastry that is wrapped around savoury and sweet pies and comes in many regional variations!
Provided by: Eli K. Giannopoulos
Total time: 60 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: Greek
Number of ingredients: 5
Provided by: Eli K. Giannopoulos
Total time: 60 minutes
Prep time: 60 minutes
Yields: 4 servings
Cuisine: Greek
Number of ingredients: 5
Ingredients:
- 300g strong bread flour (10.5 ounces)
- 5 tbsps olive oil
- 1 tbsp red wine vinegar
- 1 tsp salt
- 130-150g lukewarm water (1/2- 3/4 of a cup)
How to cook:
- In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and the olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough to become crispy.)
- Depending on the kind of flour, the weather, the humidity and various factors, the dough may need a little bit more or less water than this recipe calls for. The secret to make the perfect homemade phyllo is the amount of water you will use; a few more drops may have a huge impact.
- Start by adding 130g of water at first (1/2 a cup) and mix, until the flour absorbs the water; after mixing for a while, the dough should become an elastic ball. The perfect dough should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while; check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
- When you are happy with the consistency of your dough, cut the dough in balls (slightly larger then a golf ball, approx. 80gr each, depending on size of the tray), coat lightly with olive oil, wrap with some plastic wrap and let the dough rest for 60 minutes, or longer. This is essential, so that the dough softens and you can roll it easily.
- Place one ball of dough on a floured surface coat your rolling pin with some flour. Make a circle of dough with your hands. Now you are ready do roll! Ensure that your dough has plenty of flour to prevent it from sticking to the working surface or the rolling pin.
- Use a rolling pin to roll out the dough, until it becomes a very thin round sheet; the thinner, the better. How you do that? It’s not that difficult, if have the right technique. At first, roll out a few times, turning the dough every once in a while, to keep the circle even and the dough from sticking to the surface. Gently roll the edge of the dough over the rolling pin and roll the dough around the pin. Place your hands in the center of the rolling pin and as you roll, move them out to the sides so that both the rolling pin and your hands are working to spread and thin the dough. Unroll, turn a half turn and repeat. Continue rolling making the dough thinner and thinner each time. Move your hands from the center to the sides to keep even pressure and help in spreading and thinning the dough. The thickness of the phyllo dough depends on what you will be using it for. If you are making a spinach pie, then the dough is rolled out a little bit thicker than if you are making a feta cheese pie.
- You may find it easier to roll out a little bit the dough with the rolling pin, and then lift it with your hands and hold it by the edges with your fists, shaking a little bit, while the rest hangs and stretches out, re positioning your hands around the perimeter of the dough and repeating (like a pizza dough).
- This recipe is the ideal for beginners, as the dough stretches out really easily. The most important thing is to stretch the dough as thin as possible. Don’t worry if it breaks, creating holes, it will still taste delicious!
