Filo or Strudel Pastry

[Pastry, Pasta and Batters]

285g/10oz plain flour

a pinch of salt

1 egg

150ml/¼ pint water

1 teaspoon oil

1. Sift flour and salt into a bowl.

2. Beat in the egg and add water and oil. First with a knife then with one hand, mix the water and egg with the flour, adding more water if necessary to make a soft dough.

3. The dough now has to be beaten, lift the whole mixture up in one hand  then, with a flick of the wrist, slap it down on to a lightly floured board. Continue doing this until the dough no longer sticks to your fingers and the whole mixture is smooth and very elastic. Put it into a clean floured bowl. Cover and leave in a warmed place for 15 minutes.

4. The pastry is now ready for rolling and pulling. To do this, flour a tea towel or large cloth on a worktop and roll out the pastry as thinly as possible. Now put your hand (well floured) under the pastry and keeping your hand fairly flat, gently stretch and pull the pastry, gradually working your way round the pastry until it is paper thin (you should be able to see through it easily). Trim of the thick edges.

5. Use immediately, as it dries out and cracks very quickly. Brushing with melted butter or oil helps to prevent this. Or the pastry sheets may be covered with a damp cloth.