Substitute Phyllo Dough Food

SUBSTITUTE PHYLLO DOUGH

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.

SAVORY MEAT STRUDEL

Steps:

• Saute chopped onion and peppers in clarified butter until translucent.
• Add ground meat and bread crumbs and brown well.
• Deglaze by adding wine (or chicken broth).
• Stir and allow alcohol to dissipate.
• Transfer meat mixture to large bowl and allow to cool slightly.
• Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
• Allow mixture to cool completely in refrigerator, about 15-30 minutes.
• Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
• [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
• ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
• Do not butter the last sheet of phyllo after transferring it to the stack.
• Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
• Fold short ends of the rectangle in over meat mixture.
• Brush long end of phyllo with beaten egg mixture.
• Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
• Transfer the strudel, seal side down, to a well-greased baking sheet.
• Brush entire strudel with remaining eggwash.
• Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
• Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
• Serve with a Caesar or a composed salad for a delicious taste treat.
• Makes a great luncheon or brunch dish, too.

GLUTEN FREE PHYLLO DOUGH

Steps:

• Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
• Make a well in dry ingredients large enough to hold the liquids.
• Lightly beat egg with ¼ C milk, butter and honey.
• Pour this into well in dry ingredients.
• Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk).
• Wrap dough in plastic wrap until ready to use for your favorite holiday pastry.
• Store in refrigerator if not using immediately.
• *Use margarine or oil to make dairy-free dough.