Description
Pie homemade Filo pastry stuffed with walnuts, raisins and honey. I am often asked where to purchase phyllo dough and what is it? The phyllo dough is almost weightless batter, which is cooked with a little water and oil, without eggs. Layers before baking lubricated. The technology of making Filo pastry was invented by the Greeks. The dough is rolled to the thickness of the sheet, hence the name of this test. PHYLLO in Greek, means leaf. The dough is fresh, exhaust and very thin. Widely used not only in Greek cuisine, but in the kitchen of many Nations of the world: Turkish, Albanian, Hungarian and so on. This dough is not often found on sale in many regions of Russia, so I decided to share one of the recipes of cooking at home. Today I made a cake very similar to Greek baklava. The filling is not quite a classic, but there are also deviations from the recipe of authentic Greek baklava, so I called my cake "ALMOST BAKLAVA"
Ingredients
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Flour
600 g
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Water
300 ml
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Vinegar
1 Tbsp
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Salt
1 tsp
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Olive oil
4 Tbsp
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Raisins
200 g
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Walnuts
200 g
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Honey
3 Tbsp
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Butter
100 g
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Yolk egg
1 piece
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Water
300 ml
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Sugar
300 g
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Honey
150 g
Cooking
In the beginning, prepare the filling. For this raisins wash, put on a napkin. Nuts grind in a blender, grind the raisins.
Mix the nuts with raisins, add honey and mix well again
Prepare the dough. Sift the flour into a large bowl.
Make a well in the flour, add water, vinegar, salt.
Begin kneading dough in the kneading process, add olive oil
The dough should be elastic, smooth, but not soft. The dough is placed inside the container and leave for 30 minutes
Ready to roll divide the dough into 3 equal pieces. From each part roll out a layer. For rolling use a long rolling pin, first the fat, then you can change to thin. While roll out the first layer ( sheet) cover with remaining dough.
Unrolling the sheet, constantly pours the flour
Roll out a thin sheet, wrapping it over the rolling pin and continue to roll out, hands gently pulling the dough to the sides.
An expandable layer on the working surface again and roll out until almost transparent. Tassel sweep away any excess flour.
Cut the sheet into 2 equal rectangular pieces. Of the 3 parts of the test we get 6 sheets.
The bottom of the form dimmed with baking paper, grease with oil. In principle, it is not necessary.
On the bottom of the form put the first sheet. Grease it with melted butter, cover with a second sheet.
Again, grease with melted butter.
On the surface of the second sheet, evenly distribute the filling
Cover with the third sheet and lubricates the sheet surface with oil
Again on the sheet surface distributed evenly stuffing.
The same is done on the fourth sheet
Lay the fifth sheet, grease it with oil, cover the sixth sheet, the surface of which is lubricated with beaten egg yolk
Carefully cut into rhombuses ( squares) and bake in preheated oven for 45 minutes at 180 degrees
While the pie is baking make the syrup. For this mix the water, honey and sugar and cook over low heat, stirring constantly for 5-10 minutes. The finished cake pour the syrup. Cover the pie with a dry towel for 15 minutes.
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