“eddy” or “whirlpool.”
Phyllo dough is prepared by making a stiff
flour-water dough (about 40 parts water to
100 flour) with a little salt and often some
tenderizing acid or oil. The dough is
thoroughly kneaded to develop the gluten,
rested overnight, and then stretched out either
in a single mass, or in small balls that are
rolled out into a thin disc, sprinkled with
starch, and rolled out again. The dough
eventually gets thin enough to become
translucent, around 5 thousandths of an
inch/0.1 mm thick. This is so thin that the
silken dough quickly dries out and becomes
brittle, so it’s brushed with oil or melted
butter to keep it supple until it’s cut, stacked
into a many-layered pastry, and baked.
The variant of phyllo called strudel is
made somewhat differently. The initial dough
is wetter, 55–70 parts water per 100 flour, and
contains a small amount of fat and often
whole egg. The dough is kneaded, rested,
barry
(Barry)
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