4 Reviews

I will never EVER buy frozen Phyllo Pastries again. EVER! This didn't take as much time as one would think to end up with this flaky pastry dough. I used this recipe along with Tomato Canapes. Together time was less the two hours including baking time and set times! EVERYONE who buys the prepared ones in the freezer section should seriously do these instead! Thank you for sharing al Amira!

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WyomingMoonDust February 14, 2011

I did everything like you said except for using the dowel. I rolled the dough pieces out with the rolling pin into a large rectangles about 16" by 10" then I would stretch them the rest of the way with the back of my hands. I was surprised at how easy the whole process was. It was easy to manage and the dough was very elastic and stretched with out much effort. I can't wait to be able to use it! It is a great find for me b/c I haven't been able to find phyllo in any of the local stores. Thanks for posting this recipe alAmira! (made for PAC spring '09)

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Leah's Kitchen April 17, 2009

I love cooking everything from scratch. I rolled my dough into a big circle and cut them out and made mini "baklava" rolls. This is the best recipe.Thanks.

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Queenchef March 27, 2006

This is a good recipe. I would give it 4 stars for flavor. This recipe has a lot of liquid. I have made other recipes that used far less liquid and produced a better tasting and textured product. But, the recipe definitely gets 5 stars for ease of use. This dough is very easy to stretch. Don't worry if you don't have a dowel. Let the dough rest well. Roll it out very thin with a rolling pin and then stretch it with your hands. Thanks for sharing the recipe.

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maryandkevinaz June 15, 2014
Homemade Phyllo Pastry