savory phyllo pastries
If your feta is very sharp, soak it in cold water in the refrigerator for a day before using. See the recipe for Boereg. Ben Fink
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httpswww.saveur.comsitessaveur.comfilesimport2007images2007-12123-24_phylloDough_01.jpg
Step 1Once phyllo dough is shaped into balls, it can be rolled out immediately or brushed with oil and stored. Zubin Shroff
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Step 2To turn dough balls into sheets, the dough is smoothed into 6″-8″ circles, after which it must rest for 10 minutes before proceeding. Zubin Shroff
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Step 3To stretch the dough, it is alternately rolled around a dowel. Zubin Shroff
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Step 4 The dough is then unrolled while applying gentle finger pressure. Zubin Shroff
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Step 5Once dough has become thin enough, the sheet is ready to be gently unrolled into a buttered pan, with enough dough hanging over the side of the pan to form the top crust. Zubin Shroff
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Step 6Additional layers are cut to fit inside the pan. Zubin Shroff
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Step 7Crimping the crust is optional, and may be done strictly for aesthetic reasons. Zubin Shroff
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Step 8After the pie is filled, the dough is folded over to form the pie’s top crust. Zubin Shroff

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