Dough Rolled by Hand: Real Water Pastry
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Preparation Time60 mins
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Cook Time60 mins
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View59
Water pastries, rolled out one by one by hand, with their thin dough and rich cheese filling, placed right next to our tea... Those who have not been able to eat hand-rolled ones for a long time, and those who want to make them for their loved ones! Come on, gather around, we will put in some effort, but at the end of the work, we will have a huge tray full of pastries. And what a pastry ! We rolled up our sleeves to make the real version of the water pastry recipe.
It's a recipe you can make from ingredients you almost always have at home. The dough size is just right. When you follow the recipe exactly, you will prepare one of the most delicious water pastries you have ever tasted. Introducing: The real water pastry recipe!
We wish you good luck in advance and welcome you to our real water pastry recipe. Be sure to brew a hot tea to go with it.
Note: If you say "I need something more practical and easy", we can also take you towards the easy water pastry recipe . 
Ingredients
Follow the directions
1
Stepbreak-the-eggs-into-a-bowl-add-salt-and-mix-well-add-the-flour-to-the-mixture-collect-it-with-a-wooden-spoon-and-then-start-kneading-water-pastry-dough-should-be-a-sticky-dough-stop-kneading-when-it-reaches-medium-softness
2
Stepplace-it-on-a-floured-counter-and-start-separating-the-meringues-by-flouring-your-hands-you-can-prepare-your-meringue-the-size-of-a-tangerine
3
Stepplace-your-meringue-on-a-plate-sprinkled-with-flour-cover-it-with-a-refrigerator-bag-and-let-it-sit-for-half-an-hour
4
Stepadd-oil-to-the-butter-melt-it-on-the-stove-and-prepare-it-to-spread-on-the-layers-of-your-pastry
5
Stephalf-an-hour-later-roll-out-your-first-piece-of-dough-and-turn-it-into-a-thin-layer-of-dough-after-applying-melted-oil-to-the-bottom-of-your-tray-lay-out-a-piece-of-wax-paper-and-lay-out-your-first-uncooked-phyllo-dough
6
Stepapply-a-little-melted-butter-on-it-add-plenty-of-water-plenty-of-salt-and-some-oil-into-a-deep-pot-and-boil-well
7
Stepadd-the-second-of-the-opened-meringues-to-boiling-water-and-boil-for-30-seconds-meanwhile-if-you-notice-that-it-is-sticking-to-the-edges-you-can-gently-remove-it-from-the-edges-with-the-help-of-a-scoop
8
Stepafter-boiling-your-phyllo-for-30-seconds-immediately-take-it-out-and-throw-it-into-ice-cold-water
9
Stepafter-letting-it-sit-in-the-water-for-a-while-pull-the-dough-out-and-gently-squeeze-out-the-excess-water
10
Steplay-the-dough-on-top-of-the-first-sheet-of-dough-and-don39t-forget-to-spread-the-melted-butter-on-all-layers-when-you-reach-the-middle-of-the-tray-place-your-cheese-mixture-in-between-and-complete-the-other-layers
11
Stepafter-applying-melted-butter-to-the-top-layer-of-your-pastry-bake-it-in-a-preheated-oven-at-210-degrees-for-1-hour-and-15-minutes
12
Stepspread-a-paper-kitchen-towel-over-the-pastry-that-comes-out-of-the-oven-and-let-it-sit-for-10-minutes
13
Stepthen-slice-and-serve-bon-appetit
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