What is the dough?

Filo dough is a type of pastry dough used in many different Greek meals. It can also be called puff varies, for light and fluffy texture, or be written by phyllo. This dough is a combination of flour, corn starch, water and oil. Chefs who are good with pastry can find that the production of this dough may not be a big challenge, but those who do not have time or "talent" can be easily available in the refrigerators or refrigerators have supermarkets. It is wrapped around spinach, onion and goat cheese to make delicate spanacopit. Layered dough is used to make Baklava, crispy deserts, made of Filo layers with the addition of honey and nuts or pine nuts. Today's stress is almost always composed of layers of this dough and can be used as an exterior for the Flowers. The dough is a good substitute for butter or lard for those who are vegans and avoid any animal by -products. It is often the preferred choice to cover beef Wellington.

Some chefs feel questioned using a premade version of the dough. It tends to dry out very quickly when it is exposed to air, and when the dough is too warm, it may be difficult to roll. Most chefs suggest that chefs give a lot of space while working with him. A large kitchen table or deformation board on the island can offer one best chance of success. A slightly damp cloth should be placed on top of the exposed dough to prevent drying. Baklava, although it seems complicated, is in fact one of the easi -puffs on how to use this product first. Layered food does not require much to work with the dough, with the exception of layers of layers to a baking pan. This step of brushing is again necessary to prevent the dough from drying. When baked, it inflates into several small layers that many people consider attractive and quite pleasant to eat. Once the chef is familiar with this product, there are many appetizers, hlAvní meals and desserts they produce with it. The ability to freeze the dough sometimes depends on the recipe used and the ingredients used, as other ingredients may not freeze well. Most traditional offers such as Spanakopita will freeze well and bake nicely if necessary. In itself, the filo can be kept for up to two months in the freezer and will keep the GV refrigerator for at least two weeks.