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Wrinkled Phyllo Pastry

Maria SimovaMaria Simova
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Wrinkled Phyllo Pastry
Image: Maria Simova
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
8
"Ask the masters and they`ll tell you that Wrinkled Phyllo Pastry tastes twice as good."

Ingredients

  • phyllo pastry - 17.5 oz (500 g) sheets
  • egg mixture
  • feta cheese - 9 oz (250 g)
  • eggs - 3
  • sour cream - 2/5 cup (100 g)
  • carbonated water - 2/3 cup (150 ml)
  • oil - 3 1/3 tbsp (50 ml)
  • for spreading
  • sour cream - 1 tbsp
  • eggs - 1
  • oil - 1 tbsp
measures

How to make

In a bowl, beat the eggs, add the finely grated feta cheese, cream, oil and carbonated water, stir very well.

Smear a tray with a little oil and lay out 1 phyllo pastry sheet along its bottom. Dip every subsequent sheet in the egg mixture, wrinkle it into a crumbly ball, dip again and arrange them next to one another in the tray. Repeat until out of mixture and you have 1 sheet left.

Place the final sheet stretched out on top, cut the phyllo pastry into squares and smear it with beaten together eggs, cream and oil.

Put the tray in a preheated 390°F (200 °C) oven, bake 40 min. total - halfway through lower the heat to 300°F (150 °C).

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