If you're hosting a party or you want to make an extra special meal, you might consider using filo cups. Filo cups are made from layers of flaky filo dough formed into individual cup shapes. They are a versatile base for recipes, from appetizers to desserts, and are sure to please a crowd or impress your loved ones. Filo dough is so thin and delicate that recipes generally suggest cooks use frozen sheets of pre-made filo dough, but if you're determined to make it from scratch, there are tricks you can use to keep your dough from drying out or tearing.
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Things you need
- 1 1/3 cups all-purpose flour, plus more for dusting
- 1/8 tsp salt
- 7 tbsp water, plus more if needed
- 2 tbsp melted butter, plus more for brushing
- 1/2 tsp apple cider vinegar
- Rolling pin
- Pastry brush
- Stand mixer
- Cling film
- Old tablecloth
- Plate, 6-inch diameter
- Muffin tin
Combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix the melted butter, vinegar and water together in a separate bowl. With the mixer on low speed, add the wet ingredients gradually to the dry ingredients until dough forms. Add a little more water if the dough seems too dry.
Remove the dough and form into ball. Fit dough hooks onto the mixer. Knead the dough on medium speed until the dough forms a soft ball.
Transfer the dough to an unfloured work surface and continue kneading by hand. Occasionally, pick up the dough and throw it down with force. After kneading for two minutes, shape the dough into a ball and transfer it to a plate.
Brush the top of the dough with melted butter. Cover it tightly in cling film and let it sit at room temperature for 30 to 90 minutes.
Cover your work surface with a tablecloth and rub flour into the cloth. Unwrap the dough and place it into the middle of the floured tablecloth. Dust the dough with additional flour and roll out into a thin, even layer.
Pick up the dough by one edge. The dough will stretch from its own weight. Gently stretch and pull the dough, letting it fall across your forearms, if necessary, for support.
Place the stretched dough onto your work surface when it becomes too large to hold. Place your hands underneath the dough and continue to stretch it out. Continue stretching it until the dough is paper-thin and about 2 feet by 3 feet. Cut away any thick or uneven edges of the dough.
Making the Dough
Cut the dough into several long rectangles. This will allow you to build flaky layers of dough for the cups. Work with one rectangle at a time.
Brush one rectangle with melted butter. Place a second rectangle on top of the first, and brush with more butter. Repeat as desired, about three more times. Make new rectangles as necessary until you've used up your dough.
Cut out two circles with a 6-inch circumference from each rectangle, using a 6-inch plate and a knife as your guide. Butter a muffin tin and press each circle into one muffin cup. If adding a filling that needs to be baked, such as for mini quiches, add it at this stage and bake according to the directions for the filling.
Bake the filo cups at 191 degrees Celsius in a preheated oven, for about 10 minutes if baking the cups alone. Twist the cups carefully to loosen and remove them from the pan, then let cool.
Making the Cups
Tips and warnings
- Fill your cups with any filling you like. You can use filo cups to make anything from spanikopita to mini quiches, fruit tarts or chocolate mousse tartlets.
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