use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Filo Pastry

Filo Pastry

Filo Pastry

  • Prep time
    1 hour
  • Servings
    12
  • Difficulty
    Easy

Ingredients

Ingredients
  • 500g plain flour
  • 1 tsp salt
  • 325ml water, lukewarm
  • 30g Stork tub, melted
  • Cornflour for rolling and dusting

      Instructions

      Steps
      1. Combine the ingredients for the dough and work together in a stand mixer fitted with a dough hook. Once combined mix on a medium speed for 3 – 4 minutes until smooth.
      2. Cover and allow the dough to rest for 2 hours.
      3. Dust the worksurface with cornflour and split the dough into 12 equal pieces.
      4. Working with one piece of dough roll it out to a small rectangle using a rolling pin.
      5. Dust a clean cotton tea towel with cornflour and place the rectangle of dough on top. Using your hands gently stretch the dough into a larger rectangle, dusting frequently with cornflour, thinning the dough until it is see through and as thin as it will stretch.
      6. Carefully transfer the sheet to a sheet of baking paper, lightly floured and cover with a damp teatowel. Repeat the process with each piece of dough, stacking them on top of each other with a good dusting of cornflour.