How to cook with phylo pastry - Dietician in Morningside, Sandton
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How to cook with phylo pastry

phylo pastry

How to cook with phylo pastry

A step-by-step tutorial on how to cook with phyllo pastry

 

This step-by-step tutorial on how to cook with phyllo pastry will take the fear out of using phyllo pastry. Each step is clearly shown and explained so that you can successfully use phyllo pastry to impress your family or guests.

Phyllo pastry is a great ingredient to use in cooking. It is versatile, it can be used in many applications but my favourite feature is that it looks gorgeous when done correctly.

So let’s get straight to the tutorial and learn how to use phyllo pastry in your cooking.

 

How to cook with phyllo pastry

 

4 sheets phyllo pastry

¼ cup olive oil

Filling of your choice (this will be covered in the next tutorial)

 

Method

 

Prepare the phylo pastry

 

  1. The first step is to spray a springform tin with olive oil cooking spray and line the base of the tin with baking paper (I usually lay the tin onto the baking paper and draw a circle around it onto the baking paper, which I then cut out to fit the bottom of the tin)
  2. Set the prepared tin aside and let’s  begin by preparing the phylo pastry
  3. To start off with get two clean dish cloths and wet them under a tap
  4. Squeeze the liquid out of the dish cloths so that they are damp and lay them down on a clean kitchen surface
  5. The next step is to unroll the phylo pastry and remove 4 sheets
  6. Lay the four sheets of phylo pastry one on top of the other on top of one of the wet dishcloths
  7. Roll the reaming sheets up and cover them with a second wet dishcloth to prevent them from drying out
  8. Using a pastry brush each layer of the phylo pastry with olive oil and then begin layering the sheets of pastry in the springform container

Place the  phylo pastry in a springform tin

 

  1. Gently lay the first sheet of pastry into the tin and gently push the pastry into the tin making sure not to break it
  2. Repeat this process with all four sheets of pastry making sure to place the pastry at different angles (refer to picture) so that when you close the pie there are no gaps
  3. Once all four sheets have been put into the tin you are ready to make your filling and put it into the pie

Add the filling

 

  1. Once your filling is ready place the filling into the pie and begin closing the pie by folding in the sheets of phylo pastry towards the centre of the tin, from the bottom sheet of phylo pastry to the top sheet
  2. The pie is rustic looking so it doesn’t have to be particularly neat
  3. Brush the top of the pie with olive oil and place into an oven that has been pre-heated to 180⁰C
  4. Bake the pie for 50 – 55 minutes or until the pie is a nice golden brown colour
  5. Allow the pie to cool a bit and then open the outer circle of the springform tin to release the pie

 

 

 

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