This tutorial demonstrates how to fold phyllo dough into little turban shapes. This shape is used to make a pastry called sarikopita.
What you need to get started:
- Phyllo dough (homemade or commercial heavy phyllo called sfoliata or Greek puff pastry) rolled out to the thickness of 2-3 sheets of copier paper.
- Flour for the work surface
- Filling for the pastry
- A little water
If making sarikopita with the filling described in the recipe linked above, these can be frozen before cooking. Cover a flat tray with a clean dry towel, lay the formed pastries on the tray, cover with another towel and foil. Freeze flat. Once frozen, they can be put in plastic bags and kept in the freezer for a couple of months. To cook, defrost for 10-15 minutes and fry per recipe instructions.