Homemade Phyllo Dough
Stretching your own phyllo yields paper-thin, tender sheets with a delicate snap.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This from-scratch phyllo relies on a well-rested, high-gluten dough that gets rolled and stretched by hand until translucent. It takes patience and a floured, open surface, but rewards you with flaky layers for baklava, spanakopita, or savory pies. Keep sheets covered as you work so they don't dry out and crack.
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1/2 cup cornstarch, for dusting
Method
-
In a large bowl, whisk together the flour and salt.
-
In a separate small bowl, stir together the warm water, olive oil, and vinegar.
-
Pour the liquid into the flour mixture and stir with a wooden spoon until a rough dough forms.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
-
Shape the dough into a ball, rub the surface with a little olive oil, and wrap tightly in plastic wrap.
-
Let the dough rest at room temperature for 1 hour so the gluten relaxes and stretching becomes easier.
-
Divide the dough into 20 equal pieces and roll each into a small ball, keeping the rest covered with a damp towel.
-
Dust a large clean surface generously with cornstarch and roll one dough ball into a thin circle with a rolling pin.
-
Continue rolling and gently stretching the dough with your hands, working from the center outward, until it is paper-thin and nearly translucent.
-
Dust the finished sheet lightly with cornstarch, lay it flat, and cover with a dry towel while you roll the remaining pieces.
-
Stack the sheets between layers of parchment paper, dusting each with cornstarch to prevent sticking.
-
Use the sheets immediately, or wrap the stack tightly in plastic and refrigerate up to 2 days, or freeze up to 1 month.
Rate this recipe
Homemade Phyllo Dough
This from-scratch phyllo relies on a well-rested, high-gluten dough that gets rolled and stretched by hand until translucent. It takes patience and a floured, open surface, but rewards you with flaky layers for baklava, spanakopita, or savory pies. Keep sheets covered as you work so they don't dry out and crack.
2 hr 30 min 20 sheets 95 cal
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1/2 cup cornstarch, for dusting
Method
- 1
In a large bowl, whisk together the flour and salt.
- 2
In a separate small bowl, stir together the warm water, olive oil, and vinegar.
- 3
Pour the liquid into the flour mixture and stir with a wooden spoon until a rough dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- 5
Shape the dough into a ball, rub the surface with a little olive oil, and wrap tightly in plastic wrap.
- 6
Let the dough rest at room temperature for 1 hour so the gluten relaxes and stretching becomes easier.
- 7
Divide the dough into 20 equal pieces and roll each into a small ball, keeping the rest covered with a damp towel.
- 8
Dust a large clean surface generously with cornstarch and roll one dough ball into a thin circle with a rolling pin.
- 9
Continue rolling and gently stretching the dough with your hands, working from the center outward, until it is paper-thin and nearly translucent.
- 10
Dust the finished sheet lightly with cornstarch, lay it flat, and cover with a dry towel while you roll the remaining pieces.
- 11
Stack the sheets between layers of parchment paper, dusting each with cornstarch to prevent sticking.
- 12
Use the sheets immediately, or wrap the stack tightly in plastic and refrigerate up to 2 days, or freeze up to 1 month.