We will bring in continuously different filling Albanina pie recipes. But today, I like to share the Easy Phyllo Dough Recipe. So, I want to share how to make homemade phyllo dough, which is the basic to prepare any Albanian pie recipe.
Albanian Pie, known as burek or byrek in Albania, the Balcan area, and the Middle East, is a dish prepared with Phyllo or Filo dough.
So, different pie fillings cook with a variety of meats, dairy, and vegetables. In Albanian cuisine, this recipe is the basic to make recipes filled in sweet or salty ones.
The filo dough is a simple dough made of flour, water, oil, and salt, which roll in thin sheets for the burek recipes.
I’ll show you how to make homemade filo, or phyllo dough, to prepare the Albanian pie recipes.
Ingredients for 6-Servings
500 g all-purpose flour (00)
250 ml of water
2-3 tbsp olive oil
salt
Directions
- In a deep bowl, add the sifted flour, salt, olive oil, and start to prepare the filo dough, adding the water, little by little. The pie’s dough must be soft. Let it rest for 15-20 minutes, covering with a kitchen towel to not dry.
- To start rolling, separate all the dough into small balls.
- And, helping by a rolling pie and cornstarch, spread each dough piece in thin sheets until covering your baking tin surface.
- Also, you can choose to roll each of them one by one, or by three or five together.
- Furthermore, If you choose the second way, you need to roll each dough piece in small circles with 20 cm of diameter dyeing between them with oil.
- Next step, spread the three or five dough circles once making a thin layer. I recommended this way more practice and faster to make your filo layers in minutes ready for your burek recipe. The oil used dyeing them, will make that after baking each phyllo sheet separate from each other.
- The last way is commonly used and a simple way to make any Albanian pie recipe, as you prefer.
Next step, spread the three or five dough circles once making a thin layer. I recommended this way more practice and faster to make your filo layers in minutes ready for your burek recipe. The oil used dyeing them, will make that after baking each phyllo sheet separate from each other.
The last way is commonly used and a simple way to make any Albanian pie recipe, as you prefer.
Tips– I prefer to add an egg to the phyllo dough. The traditional recipe is like above, but egg makes the dough tastier and friable.
My Last Thought
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