RCI-BR.007.0008.001
Phyllo dough
Phyllo dough from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- For 1 kg of all-purpose flour1 unit
- (4 tbsp) of oil50 ml
- (1 2/3 - 2 cups) of hot water300 to 400 ml
Method
1
Mix all the ingredients with a mixer with dough hooks or with your hands. Remember to use hot water, e.g., hottest from the tap. Mix until you get a smooth, elastic but not sticking dough.
2
Let it rest for some hours, preferably in the fridge wrapped in plastic.
3
Cut into small amounts. Flatten them using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size.
4
You can alternatively use a rolling pin with a lot of courage.