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Phyllo Dough Recipe

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This recipe for Phyllo Dough, by , is from Growing Up Simonoff and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
5 c flour
1 tsp salt
1/2 tsp sugar
1 1/2 c warm water
1 egg
2 T Crisco or oil
1/2 cup melted butter

Directions:
Directions:
Make a nest of the flour, mix the salt and sugar with 1 cup of the water and mix into the flour, add the Crisco and slightly beaten egg, mix well and add additional 1/2 cup water making a dough that is soft, but not sticky. Knead the dough with a slapping motion for 20 minutes giving the dough a number of hard slaps on the table or mixing board. Put the dough in a bowl, grease the top so it doesn't form a crust, cover with plastic wrap and cover with a warm towel and let rest in a warm place 30 minutes to 1 hour. (Can be longer if necessary.)

Turn the dough out upside down and start rolling from the center out to all sides on a 40" x 60" table on a lightly floured cloth, then stretch on all sides covering the table until the dough is paper tissue thin. Mom always said that Gommy and Gram "walked" the dough out by putting their hands underneath the dough, knuckles up and walking them out to the edges. Once stretched lightly brush the pastry with melted butter.

Sprinkle fillings evenly over dough (see Bonitza and Buck La Va recipes) and fold over itself to fit whatever size pan you are using. The Bonitza recipe says a 15 1/2" x 10 1/2 " x 2" high or larger. Follow directions for baking according to the filling recipe used.

 

 

 

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