THIS CRUNCHY phyllo has a pleasing texture similar to that of a thin biscuit, which it retains as it cools. When fried, tiny bubbles form in the pastry, making it crispy, almost like a rustic puff pastry. The soft and pliable dough can be easily rolled out with a rolling pin. Cretan Phyllo is particularly good for making small fried pies, like Finger-Sized Fried Greens Pies and Onion, Tomato and Feta Turnovers.
In the Cretan town of Chania, the same dough is rolled out and cut into long 2-inch-wide ribbons with a pastry wheel, then submerged in hot oil to make festive fried dough sweets that are drizzled with honey and sprinkled with almonds and walnuts.
Let the dough rest in the processor for 15 minutes.
Process the dough for 1 to 2 minutes longer, or until it is slightly elastic. Let rest in the food processor for 20 to 30 minutes.
On a lightly floured surface, knead the dough briefly, until it is smooth and elastic, adding a little more flour if it is sticky. Divide the dough into 4 pieces. Cover 3 of them with plastic wrap and, with a rolling pin, roll out the dough as thin as possible, dusting often with a little flour. Or, if you have a pasta machine, roll out strips of phyllo as described in the manufacturer’s instructions. Repeat with the remaining dough. Use immediately, and proceed as instructed in the individual recipes.
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