Weight Watcher Filo Pastry
The Weight Watcher
Filo Pastry recipe is very easy to make and includes a complete guide on creating the ideal gluten-free pastry, including how to roll it correctly to prevent ripping and where to store it, so you may make it ahead of time. Furthermore, the combination of this recipe is very tasty, and it is a fantastic recipe. The Weight Watcher Pastry has the great point of WW.
What is WW filo pastry?
Cellulose flour, or filo pastry, is a paper-thin, dry pastry that is widely in Middle Eastern, Greek, and Balkan cuisines. Baklava, spanakopita, and börek are just a few of the delicious treats and pastries that are made using it.
Initially, water, wheat gluten, and a tiny bit of warm oil or butter are used to make filo dough.
Ingredients:
Cornstarch: 1 cup.
Salt.
Extra virgin olive oil: 2 tbsp.
All-purpose flour: 2 cups.
Cornstarch: 1 cup.
Instructions:
Place the flour, vinegar, oil, and salts in a basin.
Blend well.
Add the warm water and mix while a solid dough forms.
Rest for thirty to sixty minutes after covering the pastry between sheets of foil.
Cut it into thirty equal-sized balls.
Sprinkle with starch and keep covered.
Roll each of the five balls carefully.
Then rolled it over, and it reached my palm’s circumference.
After the roll of the five balls.
Lightly dust with flour and arrange in a stack on top of one another.
Gently spin it without using too much force.
Usually prefer to carefully remove each layer once it has rolled a little before lightly dusting the sheets with extra cornstarch.
Re-stack them and roll them while they are very thin.
When the sheets are about the size of the baking pan, they are ready to bake.
Peel every layer gently on its own.
Place it in a dish that is generously coated with cornstarch.
Place a moist towel over the sheets and set them aside.
Try the same with the remaining dough.
Use this right now to make spring roll crusts, baklava, or anything else.
Storage information:
The securely wrapped filo pastry sheets get stored in the freezer for as long as two months or in the pantry for up to one week.
Nutritional facts:
Calories: 28 kcal.
Protein: 1 g.
Salt.
Sugar: 0 g.
Fats: 0 g.
Carbohydrates: 6 g
Fiber: 0 g.
Ingredients:
Cornstarch: 1 cup.
Salt.
Extra virgin olive oil: 2 tbsp.
All-purpose flour: 2 cups.
Cornstarch: 1 cup.
Instructions:
Place the flour, vinegar, oil, and salts in a basin.
Blend well.
Add the warm water and mix while a solid dough forms.
Rest for thirty to sixty minutes after covering the pastry between sheets of foil.
Cut it into thirty equal-sized balls.
Sprinkle with starch and keep covered.
Roll each of the five balls carefully.
Then rolled it over, and it reached my palm’s circumference.
After the roll of the five balls.
Lightly dust with flour and arrange in a stack on top of one another.
Gently spin it without using too much force.
Usually prefer to carefully remove each layer once it has rolled a little before lightly dusting the sheets with extra cornstarch.
Re-stack them and roll them while they are very thin.
When the sheets are about the size of the baking pan, they are ready to bake.
Peel every layer gently on its own.
Place it in a dish that is generously coated with cornstarch.
Place a moist towel over the sheets and set them aside.
Try the same with the remaining dough.
Use this right now to make spring roll crusts, baklava, or anything else.
Storage information:
The securely wrapped filo pastry sheets get stored in the freezer for as long as two months or in the pantry for up to one week.
Nutritional facts:
Calories: 28 kcal.
Protein: 1 g.
Salt.
Sugar: 0 g.
Fats: 0 g.
Carbohydrates: 6 g
Fiber: 0 g.