This is the 5th version of the Greek phyllo family. This recipe produces 8 medium sized pastry sheets with four layers each. They can be used for making savory or sweet round pies, hand & mini pies and pie rolls.
The preparation process is more or less the same with the other versions. What makes them different is the addition of tsipouro. We usually add vinegar or lemon juice in phyllo dough but alcohol makes the pastry sheets more crispy when baked. If you happen to have a bottle at home, spare a couple of tbsps and you’ll taste the difference. If not, try ouzo or white wine or Cretan tsikoudia. Enjoy!
The video includes detailed description and many tips.
- 400 ml water
- 4 tbsp sunflower oil
- 1 tbsp fresh lemon juice
- 2 tbsp tsipouro
- 2 tsp salt
- 800 g plain flour
- 150 g butter, softened
- corn starch for rolling out
In the bowl of your stand mixer put all the liquids and salt.
Add some flour and start mixing on low speed.
Gradually add the flour and knead on medium speed.
Knead for about 10min in total, until you have a soft dough.
Take the dough out of the bowl & knead it by hand for a few minutes.
Shape it into a ball & put it in an oiled bowl.
Cover with plastic wrap & let it rest for 30min.
Weigh the dough & cut it into 32 equal pieces.
Smooth them with your palm & cover with plastic wrap.
Sprinkle your bench & 4 pieces of dough with corn starch. Roll out 4 disks, 12cm/4.7″.
Brush the 3 disks with creamed butter.
Put the one disk above the other with buttered side up. Cover with the 4th.
Wrap with food membrane. Repeat the process for the rest of the dough.
You have 8 stacks of dough disks in total. Each stack will be rolled out into one medium sized pastry sheet with four layers. They can be used for sweet or savoury pies, hand & mini pies and pie rolls.
Refrigerate them 2 – 3 hrs until firm, before using. You can keep them in the freezer up to 4 months. Take as many as you want out of the freezer and put them in the fridge overnight to thaw.
Tip: Two ways to soften & cream butter or hard margarine easily
- “Defrost” it in the microwave for 15 to 20 seconds. It will be soft enough to cream it. If needed, repeat for 5 more seconds.
- Put the butter in a saucepan over medium heat. When the 1/3 of it has melted, remove from the heat. Using a fork or a whisk, mix until melted and not melted butter become a smooth cream.