Substitute Phyllo Dough Recipe
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Substitute Phyllo Dough

By: MOEDON  
"This is used in place of phyllo dough as it is much easier to make."

Rating: This weblink has been rated 8 times with an average star rating of 4.8 Read Reviews (8)

Rate/Review | 1,162 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 cup warm milk
  • 2 teaspoons butter, melted
  • 1/8 teaspoon vinegar
  • 2 tablespoons butter, melted

Directions

  1. Lightly flour a pastry cloth. Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.
  2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with ingredients and roll or fold over.
  5. Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 134 | Total Fat: 4.9g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2008 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
I used this recipe to make Baklava. I don't know what Baklava looks like, tastes like, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2008 by Valentina 
This reminds me of the recipe my mom used to use when making her Macedonian cheese burek. She... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by GRARG 
Excellent. I put the dough through a noodle maker instead of strechting it by hand. Thank... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2003 by MONICOS 
I tried this recipe a couple days ago and it worked wonders. I used it for some chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2008 by Blue Diamond 
Girl! First time to use this and make it for Baklava-it was wonderful! This is also the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by MINNY 
Thank you for this recipe. I have been trying to find the already made in our area & cannot... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2009 by james81 
I like this recipe. I do not know how this recipe calls it for cooking it this long, my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by amanecer 
I`ve never bought Phyllo dough because I have problems to find it in my country. I used this... MORE

 
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