Home Made Filo (Phyllo) Pastry

I love making my own filo pastry and this recipe helps you make it from scratch. Filo pastry is a delicate and thin pastry that’s commonly used in various sweet and savory dishes.  Why not also check out our chicken and mushroom filo recipe.  We also like baklava, spanakopita, and samosas. Keep in mind that working with filo pastry requires some practice and patience, as it can be quite thin and fragile.

Homemade Filo Pastry (Phyllo)

Jackie Mazzocato
I love making my own filo pastry and this recipe helps you make it from scratch. Filo pastry is a delicate and thin pastry that’s commonly used in various sweet and savory dishes. Why not also check out our chicken and mushroom filo recipe. We also like baklava, spanakopita, and samosas. Keep in mind that working with filo pastry requires some practice and patience, as it can be quite thin and fragile.
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Prep Time 30 minutes
Total Time 30 minutes
Course pastry

Ingredients
  

For the dough:

  • 355 grams all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup lukewarm water
  • 1 tablespoon vinegar
  • 1 tablespoon olive oil plus more for brushing

For assembling the pastry:

  • Cornstarch or flour for dusting
  • Melted butter or oil for brushing

Instructions
 

Prepare the Dough:

  • In a bowl or your mixer, combine the flour, salt and baking powder.
  • Add the olive oil and vinegar.
  • Make a well in the center of the flour mixture and gradually pour in half the water.
  • With your mixer on low speed gradually add more water until your dough is pulling away from the sides of your bowl.
  • If mixing by hand use a fork until a dough starts to form.

Knead the Dough:

  • Knead in the mixer or by hand for 5 minutes until it becomes smooth and elastic.
  • Shape the dough into a ball and cover with plastic wrap to rest for at least 30 minutes.

Divide the Dough:

  • After the resting period, divide the dough into small 25 gram sized balls. Place back under the plastic wrap so they do not dry out.
  • Roll Out the Pastry:
  • Take one ball and cover the rest to prevent them from drying out.
  • Dust your work surface with cornstarch to prevent sticking.
  • Roll out the dough ball into a small disc.
  • With 5 discs dusted with cornflour roll until very thin, almost translucent sheets.
  • Be careful to have enough cornflour between the layers to prevent sticking.
  • Be patient and gentle, as the dough is delicate.

Repeat and Layer:

  • Place another rolled-out sheet on top of the stretched one with enough cornflour to prevent sticking.
  • On baking paper roll your sheets and then wrap in gladwrap until needed.
  • I store 10 sheets at a time. Can keep in fridge for a week or the freezer for 3 months.
  • Use as Desired:
  • Use your homemade filo pastry to create various dishes. Layer it for baklava, use it to wrap savory fillings, or create other pastries and desserts.

Video

Notes

Remember that filo pastry dries out quickly, so keep it covered with a damp cloth as you work to prevent it from becoming brittle.
Creating filo pastry from scratch requires practice, and your first few attempts might not be perfect. Don’t get discouraged – with practice, you’ll improve your technique and be able to make wonderfully thin and delicate pastry sheets.
Keyword Filo, phyllo pastry
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