Real African Dishes: [MC-AllEthnic-Recipes] Kochilas Macedonian Phyllo Dough

Friday, November 4, 2011

[MC-AllEthnic-Recipes] Kochilas Macedonian Phyllo Dough

* Exported from MasterCook *

Kochilas Macedonian Phyllo Dough

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : No Yeast Unleavened

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- to 4 1/2
1/2 teaspoon salt
1 1/2 cups water -- to 1 3/4 cups
1 Tablespoon olive oil
1 1/2 cups melted clarified unsalted butter

Combine the flour and salt in a large bowl. Make a well in the center and add the water and oil. Mix in the flour, starting from the perimeter of the well, until it is completely combined. Knead well for about 10 minutes. The dough should be firm and smooth. Divide into 2 equal-size balls and set aside to rest, covered with plastic wrap.

Using a rolling pin or thin dowel and working on a lightly floured surface, roll open the first ball of dough to a large circle about 20-inches in diameter. Brush the entire surface generously with melted butter. Fold the two sides so that they meet in the center. Brush this surface generously with butter too. Fold again, so that the dough is now like a long panel, 3 to 4 inches wide. Brush the surface with butter, and fold again, so that the dough becomes like a block. Cover with plastic and refrigerate for 1 one hour or up to one day. Repeat with the second ball. Leave the phyllo at room temperature for about 30 minutes before using.

Makes enough pastry for a 15 to 18-inch round pie pan

AuthorNote: Throughout Macedonia, most phyllo is made almost like puff pastry, except that instead of cold butter, melted butter (clarified) is used to fold into the dough. ... result in a flaky, almost layered, final pastry.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 pie"
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Per Serving (excluding unknown items): 437 Calories; 31g Fat (63.9% calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Fat.

Nutr. Assoc. : 0 0 0 0 3518