Odessa filo dough. Delicious recipes from famous chefs.

Odessa filo dough

  • Prep time: 10 minutes
  • Cook time: 10 minutes + 1 hour’s resting
  • Makes: 1 kg
  • Difficulty: easy
  • Course: pastry
  • Cookware: food processor with dough hook
  • Cuisine: Odessa

Ingredients

  • 600 g flour
  • 2 tbsp oil
  • 1 egg
  • 250 ml warm water
  • salt

Cooking method

Step 1

Add the egg, oil, warm water, salt to the bowl and mix well. Sift flour into a large bowl. Make a well in the flour, and pour in the egg-oil mixture. Knead the dough for about 10 minutes or until the dough is smooth and elastic. If the dough is too runny, add a little flour, if too dense add water. Shape into a dough ball. Cover with cling film and leave to rest for 1 hour at room temperature.

Ingredients for Odessa filo dough. Delicious recipes from famous chefs. Cook Odessa filo dough. Delicious recipes from famous chefs. Preparing dough

My tips and tricks:

Do you know that the taste of filo pastries largely depends on what kind of oil you are going to stretch this dough with? For vertuta I like to use a mixture of butter and sunflower oil in a ratio of 5:1. Chef Andrei Velichko stretches out the dough in sunflower oil. But you can use any kind of oil, for example, olive oil, which will give Odessa pastry a light Greek touch.

Odessa filo dough
 
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Author:
Recipe type: pastry
Cuisine: Odessa
Serves: 1
Ingredients
  • 600 g flour
  • 2 tbsp oil
  • 1 egg
  • 250 ml warm water
  • salt
Cooking method
  1. Add the egg, oil, warm water, salt to the bowl and mix well. Sift flour into a large bowl. Make a well in the flour, and pour in the egg-oil mixture. Knead the dough for about 10 minutes or until the dough is smooth and elastic. If the dough is too runny, add a little flour, if too dense add water. Shape into a dough ball. Cover with cling film and leave to rest for 1 hour at room temperature.
My tips and tricks
Do you know that the taste of filo pastries largely depends on what kind of oil you are going to stretch this dough with? For vertuta I like to use a mixture of butter and sunflower oil in a ratio of 5:1. Chef Andrei Velichko stretches out the dough in sunflower oil. But you can use any kind of oil, for example, olive oil, which will give Odessa pastry a light Greek touch.