Small phyllo pastry

Small phyllo pastry

Ingredients

• 150 g flour
• a pinch of salt
• 100 ml water
• 10 g yeast
• 100 g butter

Method

Sieve the flour onto the work surface. Make a hole in the middle and add the water and crumbled yeast into it. Sprinkle the sale around the hole. Knead into smooth dough and let rise for 15 minutes. Thinly roll out the dough. Add butter to the middle, cover it with the dough and form a package. Refrigerate for 15 minutes. Roll out the dough again and refrigerate for further 15 minutes. Repeat the process 3 to 4 times. When the dough is ready, roll it out and add your favourite filling. Bon Appetit!

Set your oven to:

Baking level: 2 Container: shallow baking sheet