 |
| Fylla/Yufka
(Fyllo dough) Fylla, or yufka, are paper-thin sheets of pastry for many sweet and savory filled pastries and pies in Sephardic, Turkish, Greek and Armenian cooking. Although one can buy ready, deep-frozen fylla or fyllo dough, the real treat is in preparing fylla at home. 1 pound white flour (4 cups) 2 teaspoons salt 1 cup very cold water A large round table, well floured (if you have a marble table like many Greeks do, you are lucky) A long broom handle Sift the flour and salt into a large mixing bowl and slowly add the water until moist dough is formed. Turn out on the floured table and knead for 10 - 15 minutes, until it is smooth and elastic. Separate the dough into balls the size of a large egg - and start rolling out one ball. As you develop a feel for the dough, you will find it easier to lift and turn it on the table. Lift and turn the dough and flour the table if the dough sticks. To turn it over, flip it over the broom handle, lift it up and flip it over on the other side. The dough should not be stretched except by its own weight on the broom handle. Roll out until the sheet is paper-thin. Lay it on a floured cloth, flour it lightly, and proceed with the next ball. When this is paper thin, lay it on top of the previous sheet, flour it, and continue until all the dough is used up. Roll up on the cloth and store in a cool place until ready to use. This fylla can be made in advance and frozen. They can be stored frozen for months. Defrost slowly and use immediately. The sheets dry out easily, so when they are exposed to the air, keep them covered with a damp cloth. Work quickly, but not hastily, as they are fragile. Remember always to brush each layer with melted butter or oil as you work. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |