Recipe for the Test of Philo

Filo is a dough that is widely used in Turkish and Georgian cuisine for baking sweet and unsweetened dishes. In translation from Greek, phylo means a leaf. The dough is rolled into a thin sheet of paper, each layer is lubricated with oil to make a crusty crust. From this test make the famous baklava, kulechki, envelopes, rolls, pies with different fillings.

The recipe for the filo test is popular not only in the Mediterranean countries, but also in many others, for example, Austria, Hungary and Germany, where it is baked from the strudel. True, the European recipe for the filo test contains eggs. The dough is rolled into a thin sheet of paper, each layer is lubricated with oil to make a crusty crust.

Ready-made frozen dough filo can be bought in the supermarket in the department with cakes. Before use, the dough should be thawed, which can take away the whole night. If you do not plan to use all the test papers, take out as much as you need, and put the rest back in the freezer. But the best option is to prepare the test yourself.

Take out the leaflets with oil so that they do not stick together, pile up, cover with food film, and put a wet towel on top, as the open sheet will dry very quickly and crumble when it is wrapped in the filling. A wet towel should not touch the sheets, otherwise the dough will degenerate.
But if there is no test in the sale, and you're thinking about messing around in the kitchen and baking a sweet baklava or pie from a filo test, you can cook it yourself. If you do not know how to cook dough filo, offer you a simple recipe. In fact, the recipe for the filo test exists in two versions - with the egg and without the egg. Both variants are very simple and are mixed the same, and the main difficulty is to properly roll it out - after all, the filo dough should be almost transparent. And here you need to know one very important rule - for rolling, you can use only cornstarch, and not wheat flour. Therefore, before you cook the filo dough, check if you have corn starch at home.

The recipe for the filo test contains the following ingredients:

* Flour 350 gr
* Egg 1 piece
* Wine vinegar and vegetable oil for 1 tablespoon
*Salt
* Water 150 milliliters
*Corn starch

If the dough is without the egg, then the amount of water should be slightly increased. To prepare the dough, the salt is mixed with flour and poured into the cup by a slide, in the center of which a depression is made. There pour oil, vinegar, warm water, egg and mix soft, elastic dough. Water should be poured a little, thoroughly kneading the dough to such a consistency that it is easily rolled out. Ready dough should be repulsed several times, rolled it into a bun and with a force to throw on the table, then put for 40 minutes to lie back. After that, the dough is divided into several parts, make balls, put in a refrigerator and cover with a napkin so that it does not wither.

Each piece must be very thinly rolled out. To speed up the process, you can roll out three balls at once, for this, each ball needs to be slightly rolled out, sprinkled with starch properly and stacked the resulting strata against each other.
To make a pie of dough filo, you need to take a dough sheet, grease it with oil and put a second on top, which also oiled. In the middle of the square, put the filling, for example, a ready-made jam, cover with an angle and grease with oil. Then cover with corners from the sides and relubricate again. Turn the last corner, lubricate the whole patty and put it on a baking sheet.

Put the patties in a preheated oven and bake at 180 degrees for 15 minutes. Ready cakes should turn out golden in color and with a crispy crust. As a filling, you can use minced meat, fish, cheese, apples and much more.