The phyllo crust sheet is the most classic phyllo in Greek cooking. With it we can make baklava, saragli, cheese pies and much more. Very special sheet, which is very thin and unfortunately with gluten-free flours it is very difficult, even impossible to open such a thin sheet of crust with the classic method, with the rolling pin.

Until a technique appears on a Turkish YouTube channel that really unties our hands. To tell you the truth, when I first saw it, I was a little confused. It didn’t seem easy at all and I was postponing to do it. In the end, it turned out to be very easy and very quick. I would say it is a faster technique than opening a phyllo sheet with a rolling pin and it turns out as thin and see through phyllo crust sheet as the commercial one with gluten.

I am really excited and now it is one of my basic recipe for pies and of course for baklava, the ultimate Christmas dessert! You’ll remember me when you get over the first shock of reading the technique – non-stick pan over a pot of boiling water and brush the batter. But when you try it, you will see that it is a piece of cake to make this phyllo crust sheet.

I have tested, many times and the recipe that I give you is eggless and dairy-free, because there are many people that in addition to celiac disease, also are intolerance to eggs and dairy products.

So, let’s make this amazing phyllo crust sheet and let your imagination to turn it into a sweet or savoury recipe.

I used 2 different flours. A pastry flour Schär’s Mix C – Mix Pâtisserie which gives a finer texture and a corn-based flour Schär’s Mix it Farina flour which gives more elasticity and makes the phyllo sheet crispier. This flour mix is really amazing and everywhere you use it gives an incredible elasticity and makes every recipe crispier

See how easy to make it at the video here:

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml

• The pan must have a non-stick coating so that the phyllo crust sheet can be easily removed.
• You can see how thin the crust sheet comes out in the photos on the plate that I have by itself. I put this plate with the painting to show how thin the leaf comes out.

• If the phyllo crust sheet sticks or tears, as you pull it from the pan, it is a sign that it needs a little more time to cook. It’s a good idea the second time you pull it, do it from the opposite side so it doesn’t tear much. But even if it is torn, it can still be used in a recipe.
• Cover the phyllo crust sheets with clinging film until you use them. That way, they don’t dry out. The phyllo crust sheet is flexible and you can crumple and separate it easily.

• With the amount of ingredients in the recipe that I am giving you, you ‘ll make about 18-20 phyllo crust sheets of Ø 24cm/ Ø 9” diameter. For the baklava I used a smaller pan since the leaves get a little smaller after a while.
• If you don’t need this amount of phyllo crust sheets, that this recipe makes, then either make less/half the amount or I suggest, to cook all the dough of phyllo crust sheets, since you have already done all the process. Wrap the leftovers phyllo sheets with clinging film and put them in the freeze for next time. Make sure they are very well wrapped with clinging film or use an airtight container. By the time you need them, you take them out of freezer, wait them to defrost completely before prepare the next recipe.

Good Luck and Bon Appétit!!!

   

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