PHILLO PASTRY

PHILLO PASTRY

From my last trip in Turkey I come back with some new cooking inspiration thinking about who, as all my family, would like to eat light food but without give up the taste. During my previous journeys in Turkey I tried different courses made with phillo pastry but I wasn’t able to understand the way to cook it. This time I was at my friends house so I could find out some secrets of the Turkish tradition. Coming home I tried and my family said the result was pretty good.

Phillo pastry is made just with flour, water and salt. If the ingredients are in the right proportion the pastry should result quite hard and it should sit in a fresh place for about 1 hour. I mix 300gr flour, 140gr water, salt. I can be stretch out using a rolling pin sprinkling with durum wheat flour. However you can use the machine and the result is quite good. Each time you pass the pastry through the machine sprinkle with durum wheat flour.

Once ready the tripes can be keep in the fridge for about a week, but they have to be sprinkle with durum wheat flour and protect with plastc wrap.

Phillo pasta can be used for tart with vegetables o to prepare some rolls fill with cheese or vegetables. If you like you can cook on a hot plate and eat with cheese and cured meat.
















                                    




they are delicious eaten hot