Sun rays method – making fillo pastry from scratch
Making filo from scratch – Sunrays method
Dough Ingredients
500g strong flour
50mls extra virgin olive oil
20mls white wine vinegar
1 teaspoon salt
260mls lukewarm water plus 15-20mls extra (go by feel)
Method for making the dough
1. In a large mixing bowl, combine the flour and salt.
2. In a small bowl, combine the water, vinegar and olive oil.
3. Make a well in the centre of the flour mix and pour in all the wet ingredients. At this stage, all the flour may not have been incorporated. Slowly add a very small drizzle of extra warm water at a time to the bowl and mix. Once all the flour has been absorbed by the dough stop adding water. The dough should feel soft and elastic. The dough should also feel tacky but not sticky.
4. Turn the dough onto your work surface and knead it for approximately 5 minutes or until it is smooth.
5. Add a teaspoon of olive oil into the bowl and spread it across the bottom and edges and place the dough to rest, coat with some olive oil so a crust does not form and then with cling wrap and rest for 1 – 2 hours at room temperature.
For the Fillo
60g unsalted butter, melted and cooled for drizzling the filo
Equipment
34 or 36cm round baking tray
Standard rolling pin
Pastry Brush
Method for making the pie
1. Preheat the oven to 180degrees.
2. Divide the dough into two pieces, one can be slightly bigger than the other. The larger piece will form the bottom layer.
3. On a floured surface, roll out each piece of dough as large as you can get it and drizzle with cooled melted butter.
4. Cut filo into the shape of a sun with rays, either 8 or 16 pieces. Fold each piece over into the centre to overlap and stretch it if you have to in order to form a uniform layered circle.
5. Cover & allow to rest covered for 30 minutes.
6. After resting, roll out each layered piece on a floured surface to fit the size of the baking tray.
7. Prepare the preferred filling.
8. Place the first piece of filo pastry down into the greased tray, followed by the filling and then the second piece of fillo pastry.
9. Seal the top & bottom edges by creating a braid, brush the whole surface with olive oil, score into pieces, and sprinkle a little water on top.
10. Bake for 50 minutes or until golden on top and underneath. The pie is ready when it freely moves in the baking tray. Allow to settle for a few minutes before taking out of the tray to avoid condensation. Best served after it has cooled a little.
#greekfood #greekcuisine #meditteraneanfood #mediterraneandiet #greekeats #greekfoodblogger #greekfoodporn #greekfoodlovers #greekfoodie #greekfoods #koulouri #bread #melbournefoodie #healthyfood #healthyeating #healthyrecipes #snackideas #snackrecipes #melbournefoodblogger #foodie #foodblogger #recipeshare #recipe #recipereels #fyp
Greek cooking classes Melbourne
We are a boutique cooking school specialising in Greek cuisine and the Mediterranean diet. Catering for all skill levels, we welcome you into our open plan kitchen and a fruit tree garden to enjoy an authentic Greek cooking class with a proud home cook.
We are passionate about food and bringing people together. We care about what we eat but also how we eat. Together we prepare, cook, eat and enjoy! Our aim is to provide cultural and culinary experiences based on authenticity and connection.
Providing both online and in-person cooking classes for individuals and groups, corporate and private we can cater for all types of events and celebrations. There is nothing more we love than sharing our passion for Greek food with food enthusiasts.
Our purpose is to share our love and passion for our Greek heritage with the rest of the world. With our one of a kind Greek cooking classes Melbourne and our bespoke, off the beaten track Greece travel tours, we brought this dream to life.
We know that food is best shared with others. Special moments in life are often celebrated with each other over a meal. Together we prepare, cook and eat!
Showcasing traditional home-style cooking with a focus on authenticity, our home cook will guide you through a unique culinary journey with our Greek cooking classes Melbourne. So gather your friends, family or simply bring yourself and learn how to cook authentic Greek food and desserts from our hellenic kitchen.
SOCIALS
Web https://thehellenicodyssey.com
Instagram https://www.instagram.com/thehellenicodyssey/
Facebook https://www.facebook.com/thehellenicodyssey/
I’m going to show you a quick, easy, and simple way to make flaky, crunchy filow from scratch. This is the sun rays method. Basically, you roll out the dough into two equal portions and then cut it into the shape of a sun. I’m cutting this one into 16 pieces and then placing each piece in the center. Make sure to butter the whole filler sheet and then overlapping and stretching the pieces until I have a round circle. I flatten it down and place it to rest for about 30 minutes. I then repeat the same process with the second piece of dough. I’m just using plain flour and a couple of rolling pins to get the filow as large as I can. And this time I’ve cut the sun rays only into eight pieces. Again, butter and rest the dough. Take a standard rolling pin and roll it out as large as you can. Place it on an oiled tray with your preferred filling and then top with the second piece of filow before making a nice braid, buttering, and baking until golden. Don’t miss out on more filow recipes. Make sure you like, follow, and share.
1 Comment
I have to try this! Love from England