What to cook from a gentle and light filo dough to feed the family with a hearty dinner

Filo dough (or phyllo, from the Greek. "φύλλον" - leaf) is one of the most famous and universal types of dough in the cooking of the Middle East, Eastern Europe and the Mediterranean. This is a very thin tender dough, known for its ability to prepare layered dishes. What to make from filo dough? Everything from cakes and sweets to salty snacks, because no sugar is added to the dough.



This dough has many positive reviews among tourists, because it is truly authentically made in Eastern countries. It’s like comparing a “mozzarella” from a nearby supermarket to a real Neapolitan mozzarella made from the milk of buffalo buffaloes walking on free grazing. As they say, heaven and earth. On the other hand, with proper skill and the presence of all the required ingredients, filo dough can be tried to cook at home. But for this, you need certain skills.

What to make from filo dough History of origin

Filo dough is of ancient origin and is closely related to the cuisines of the regions where it is used. It is believed that its history began in the Ottoman Empire, where the filo was used to prepare many dishes, including the world-famous. baklava. The dough’s ability to become crispy after baking and its versatility have made it a popular choice for a variety of dishes reflecting the region’s cultural and culinary diversity.



Peels Preparation process

Filo dough is made from very simple ingredients: flour, water, some oil and vinegar or lemon juice, which is added for elasticity. The secret of the filo test is its subtlety; it stretches to the point where it becomes almost transparent. This process requires great skill and patience as the dough is very easy to tear. In local confectionery or bakeries, special devices are even used to prepare such a tricky dough, because otherwise its cost would increase significantly.



Peels Variations and dishes

Filo dough is used to prepare a variety of dishes, from snacks to desserts. Here are some of them:

1. baklava: a sweet dish consisting of layers of filo dough layered with nuts and syrup or honey.
2. spanacopitaTraditional Greek cake with spinach and feta.
3. tyropitaAnother Greek cake, but with cheese filling.
4. SamsaIn some variations, it is filo dough that is used for cooking, although traditionally it is prepared from other types of dough.
   
   
   
5. StrudelA famous European dish, especially popular in Austria and Germany.
6. In addition, filo dough can be used to prepare various snacks, such as bags of meat, vegetables or cheese, as well as desserts filled with fruit or sweet filling.

Egg rolls with green onions Ingredients

• 6 layers of filo dough (half a pack)
• 120g green onions
• 6 boiled eggs
• 80g butter
• 0.5 tsp salt and pepper
• vegetable-oil
• egg
• 4 tbsp milk
• 0.5 tsp sugar

Preparation

1. Rub the boiled eggs on a large grater, and the onions are ground. Then pour the onions into a suitable deep container and salti. Wrap it up, wait a few minutes for the juice to come out. This is an important point, do not miss it in the heat of cooking.
2. Add the grated eggs to the onions and peppers. Mix these ingredients well, and divide the resulting mixture into three equal parts. This recipe is designed for just three rolls. Melt the oil in the microwave or steam to a liquid state. We will need it to smear all layers of dough, as well as to lubricate the finished dish.
   
   
   
3. Set the oven to warm up to 200 degrees, and in the meantime unfold the dough. Careful not to break. Lubricate the first layer with butter (vegetable will not work, as it will spoil the finished product). Place the prepared third of the filling on the sheet so that about 2 cm of empty space remains at the edges. And now carefully wrap the filling in 2 layers of dough. Buttered and the one underneath. You can put it in a tube, or you can do it like a shawarma, who knows how.
4. So form 3 rolls, and put the remaining dough in the refrigerator. Get ready. poleonMixing and whipping a raw egg with milk and sugar. With this mixture, with the help of a culinary brush, cut roulette, which by that time should already lie on the bait. Bake the dish for 35 minutes, recall, at 200 degrees. At the end of this time, lubricate them with the remains of butter. Let me cool down and then serve it on the table.

Filo dough is a surprisingly versatile ingredient that can turn simple foods into gourmet dishes. Its unique texture and taste make it an indispensable ingredient in many culinary traditions around the world. Discovering Filo dough, you will find endless inspiration to experiment in the kitchen, creating dishes that will delight you and your loved ones.