Homemade Phyllo Dough Recipe with step by step pictures. Phyllo means leaf or sheet in Greek, refers to the pastry that is wrapped around savory and sweet pies.
Homemade Phyllo Pastry
Baklava is one the sweet which i wanted to try for so many years. The first time which i heard about this sweet is from a cooking show and i almost drooled over it, it looked so delicious you can never resist it. From that day onwards i wanted to try it so badly. Check out the world famous Baklava Recipe too.
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About Homemade Phyllo Dough Recipe
The first step in baklava making is to get the phyllo dough. It is available in the freezer section of some super markets. But I couldn't find it in my place.
So I made homemade phyllo pastry using a simple recipe and it works like a charm. The key for perfect phyllo pastry is to roll it as thin as possible. The secret ingredient in the dough is vinegar, it helps create the crispy crackly texture in your baked phyllo.
This pastry is an universal recipe, you can use that for making so many desserts and even spring rolls, I had few sheets leftover from this recipe and I made a delicious chilli cheese spring rolls and it turned out wonderful.
Even though the recipe seems complicated. It is actually quite easy to make. All you need is some time. Once you dough is done. Half of your work is done. Now All you need is lots of cornstarch and a large work surface.
You have to dust the balls generously with cornstarch, stack and keep rolling. Make sure to peel the rolled dough in between, dust again with cornstarch and roll even thinner and bigger.
The main step you have to remember is to roll as thin as you can. So when you peel off the sheets separate, it is super thin.
You can use them in baklava, vegan borek shred the pastry to make walnut kunafa rolls and my authentic kunafa.
Video for Phyllo Dough Recipe
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Ingredients
- All Purpose flour - Plain flour is used in this recipe. All purpose flour is used, you cannot use wheat flour in this recipe.
- Cornstarch - Cornstarch is essential in making phyllo dough or phyllo pastry because it helps the phyllo from sticky to each other.
- Vinegar - Vinegar is used in the dough for making the phyllo pastry crisp when baking in oven.
- Olive Oil - I like to use extra virgin olive oil which makes the pastry crispy and flaky when baking.
- Salt - make sure to season the dough slightly with salt.
- Water - you have to use warm water to make the dough.
Step by Step pictures
Phyllo Pastry Dough
1)We will start making phyllo pastry dough. Take plain flour in a bowl.
2)Add salt. Don't add too much, lightly is enough. Some people don't add salt at all, but I like to season the pastry lightly.
3)Now add in olive oil. I am using extra virgin, you can use regular oil as well.
4)Add in vinegar. This vinegar helps the pastry turns crispy when it is baked.
5)Pour in warm water little at a time and knead to a soft dough.
6)Knead well using your hands to form a soft dough. You can add more water as needed.
7)Wrap in plastic wrap and set aside for 30 mins to 1 hour.
Dividing the dough
8)Now lets roll the phyllo pastry. Unwrap the dough.
9)Divide the dough into 3 portions and roll it into three rope like.
10)Cut each rope into equal balls. Make sure it is small.
11)Take all the portions in a bowl and Dust with cornstarch so they don't stick to each other.
12)Now take five portions of the ball from the bowl. Keep the bowl covered at all times so the dough doesn't dry out.
First Stack and Roll
13)Dust generously with cornstarch and roll it using a rolling pin.
14) I rolled it till it is in the size of my palm. Once the five balls are rolled.
15)Dust it with cornstarch generously and stack over each other.
16)stack them. Make sure you dust them generously with cornstarch.
17)Now Roll it gently without giving much pressure. You have to roll it slightly bigger. But don't give too much pressure.
18)Once it is rolled a bit, i like to peel each layer carefully.
19)This step is important. Because we have to roll it even bigger. So peel it once and dust with cornstarch again, stack and roll. This way the sheets doesn't stick at all.
Second Stack and roll
20)gently dust some more cornstarch over the sheets. Stack them again and roll even more till thin.
21)You shouldn't give too much pressure. Try to roll it as thin as possible.
22)Once the sheets are rolled almost the size of the pan which you are going to bake. Gently peel each layers separately.
23)Look how thin the sheets are. Thats it, your phyllo pastry is ready. You have dust off any excess cornstarch, keep them covered in a cloth until use.
24)This is homemade phyllo pastry.
Expert Tips
- Make the dough not too stiff and not too soft. it has to be smooth.
- Don't skip vinegar in the dough, it make the pastry crispy when baked.
- Be generous with cornstarch, because it prevents the sheets from sticking together when rolling.
- Make sure to peel in-between each roll, dust with cornstarch and roll again.
- Try to roll as thin as possible, which creates the see through phyllo pastry sheets.
Storing Homemade Phyllo Pastry
Store homemade phyllo pastry by dusting each sheet generously with cornstarch or flour, stacking them between layers of parchment paper, roll them into a log like. I like to wrap it again with plastic wrap and store them at room temp for few hours or in fridge. Remove from fridge at least 30 minutes before making. You can freeze them upto a week.
You can use them in baklava, vegan borek shred the pastry to make walnut kunafa rolls and my authentic kunafa.
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Homemade Phyllo Dough Recipe | Phyllo Pastry Recipe
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon Salt
- 2 teaspoon Vinegar
- 2 tablespoon Extra Virgin Olive Oil
- ¾ cup Warm water
- 1 cup Cornstarch
Instructions
- Take flour, salt, oil, vinegar in a bowl. Mix well. pour in warm water and knead it to a firm dough. Cover the dough with plastic wrap and let it rest for 30 mins to 1 hour.
- Divide it into 30 equal balls. dust with some cornstarch and set aside covered.
- Take five balls and roll it gently. I rolled it till it is in the size of my palm. Once the five balls are rolled. Dust it with cornstarch generously and stack over each other.
- Roll it gently without giving much pressure. Once it is rolled a bit, i like to peel each layer carefully and gently dust some more cornstarch over the sheets. Stack them again and roll even more till thin.
- Once the sheets are rolled almost the size of the pan which you are going to bake. Gently peel each layers separately.
- Place it in a plate which is dusted heavily with cornstarch. Cover the sheets with damp cloth and set aside. Repeat this for the remaining dough.
- Now use this for making baklava or spring rolls or anything.
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meeta
Wow....thanks...would like to know how to store them and for how many time we can store...I like to make spring rolls but couldn't get pastry sheet easily ...this will be a grt help..
Anonymous
Wow well done....is there a substitute for vinegar? Or which vinegar should be used? Thanks
Aarthi
@Anonymousu can use lemon juice for vinegar
Joyoti
Would like to try this recipe.
Anonymous
Hi ... can we store this sheets in freezer for future use?. If so, for how many days we can store?
Angel
Which vinegar can I use..storeone or homemade
Aarthi
Use store bought vinegar