Patties of dough filo with cabbage

Delicate patties with cabbage Filo (or phyllo, or phyllo) - fresh, very thin (I would even say super thin, extract dough), which is mainly used in Mediterranean cuisine. Products baked from this test are very tender and airy. The dough can also be bought in the store (it is sold in layers, about 10 or 12 layers), but you can cook yourself. I want to dwell on some points of preparation of this test. First, do not be lazy and sift the flour 2 times - the results with sifted and not sifted flour will be different. Secondly, it is necessary to strictly observe the proportions, the dough should not be very steep. Third, beat off the dough as long as possible, after chopping it significantly changes its structure. Prepared dough can be frozen and stored in the freezer, pre-shifting the layers of dough parchment or cellophane, and then folding the roll. Defrosting should be done carefully, since not completely defrosted dough is very brittle.

Delicate patties with cabbage Filo (or phyllo, or phyllo) - fresh, very thin (I would even say super thin, extract dough), which is mainly used in Mediterranean cuisine. Products baked from this test are very tender and airy. The dough can also be bought in the store (it is sold in layers, about 10 or 12 layers), but you can cook yourself. I want to dwell on some points of preparation of this test. First, do not be lazy and sift the flour 2 times - the results with sifted and not sifted flour will be different. Secondly, it is necessary to strictly observe the proportions, the dough should not be very steep. Third, beat off the dough as long as possible, after chopping it significantly changes its structure. Prepared dough can be frozen and stored in the freezer, pre-shifting the layers of dough parchment or cellophane, and then folding the roll. Defrosting should be done carefully, since not completely defrosted dough is very brittle.

Ingredients:

• Flour, wheat 280 g
• Water 150 ml
• Soda 0.25 tsp.
• Salt 1 pinch
• Sunflower refined sunflower oil 30 ml
• Salt 1 pinch
• Pepper black ground 1 pinch
• Lecho 70 tbsp. l.
• Sunflower refined oil 1 tbsp. l.
• Onions 1 pc.
• Carrot 1 pc.
• White cabbage 150 g
• Butter 10 g

Instructions

• Step 1 To make a filo test, you need flour, water (necessarily warm), salt, soda and vegetable oil (can be replaced with olive oil).
• Step 2 Dissolve the salt in the water. Sift into a bowl 2 times 250 g of flour (30 grams of flour leave for rolling). We pour salted water into the flour, add soda at the tip of the knife, gently knead a little with a knife (you can mix anything, I was more comfortable with a knife).
• Step 3 We pour in the sunflower oil.
• Step 4 Mix the dough. It will not be very steep, quite soft and elastic.
• Step 5 Spray the working surface with flour and roll the dough into a bowl.
• Step 6 We beat the dough on the table at least 50 times. The structure of the test will change a lot. It will become smoother. We wrap the dough in a towel and stand in the refrigerator for 1 hour.
• Step 7 Chop the dough into 10 pieces. While we are engaged in one slice of the dough, the rest should lie under the towel, so as not to become airborne.
• Step 8 Roll a piece into a thin bun. After we put our hands into the flour and start pulling the dough on the weight from the center to the edges, at the same time twirl around the axis. You need to do this fairly quickly.
• Step 9 The burrito should turn into a transparent layer (the towel is specially colored to show how thin the dough should be). It's okay if the dough breaks a bit. Place the dough on a towel for drying. Once the surface of the dough sheet is dried a little, it should be covered with a towel.
• Step 10 To make the filling, you will need cabbage, onions, carrots, salt, pepper, vegetable oil and lecho (can be replaced with ketchup or tomato paste).
• Step 11 Carrots three on a large grater, we cut onions with thin quarters.
• Step 12 Shrub cabbage.
• Step 13 Heat the tablespoon of oil and fry the onions and carrots for 5 minutes.
• Step 14 Add cabbage and fry another 10 minutes.
• Step 15 Add 2 tablespoons lecho. If the cabbage is not juicy, add a little water, stew until the cabbage is ready for another 5-10 minutes.
• Step 16 Put the cabbage on a plate and cool it. The filling is ready.
• Step 17 On the dusted working surface lay out a layer of dried dough, lay out on the dough 1-2 st. l. fillings. If desired, the edges of the dough can be cut (I do not, because they are not very thick).
• Step 18 We wrap the filling, bending the edges of the dough.
• Step 19 We spread the resulting patties on a baking sheet covered with foil (or parchment) (you do not need to lubricate).
• Step 20 Bake in the oven for 20 minutes at 180 ° C until the dough is browned. Lubricate the top of the patties with butter. We serve warm to the table. Bon Appetit!