Working with Filo Dough

INGREDIENTS

INSTRUCTIONS

Filo dough (or leaves), is a tissue thin Greek pastry      dough made of
egg, flour and water. Filo can be found in almost all delicatessens or
gourmet shops. They are usually frozen when purchased. Just leave them in
the refrigerator for 24 hours or more until the leaves thaw out. Take out
only the amount called for in the       recipe and keep the rest well
wrapped. To prevent filo leaves from drying out while you work, lay out a
slightly damp cloth on the counter, then a sheet of        plastic wrap
over it. Place the leaves on top. Cover them first with a plastic wrap,
then with another slightly damp cloth. It is not a good idea to lay the
leaves directly on a damp cloth because the moisture       will turn the
dough soggy. That's why the plastic wrap     is placed in between. Make
sure you have the filling       and all other ingredients ready. I find my
pastry          brush is a little too rough for brushing the oil on the
dough. Instead, I smooth oil on with my fingers. It goes much faster and
there is no problem of breakage. Even if you break a filo leaf, just glue
it      together with oil and it stays put by the time you         roll it
up. Of course, if you were doing western recipes, melted butter is the
usual moistening agent       between each leaf. Keep the wrapped triangles
or rolls moist by covering them with a plastic wrap. You can either bake
them or deep fry them. Ms. Yee prefers the     latter method as they are
much quicker to do and the       texture is crisper and lighter. Source:
"Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>

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