Something I came across while living abroad. Many of the older generation living in the area referred to as the holy land, will use only the homemade version. I don't expect anyone to actually try it, but then again, one never knows. I personally prefer the homemade, as it has a fresher taste than commercially frozen fillo dough's, and the frozen kind can often break if opened too soon, or while warming to room temp, one became rather sticky on me. equipment needed: rolling pin, wooden dowel no less than 24 inches long and 3/4 inch diameter, large cloth, and wax paper.
My Private Note
sheet l ...
Units: US | Metric
- 1Sift flour and salt into a mixing bowl and add the water with oil.
- 2Stir until forms soft dough, then knead in the bowl about 10 minutes.
- 3Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
- 4When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
- 5If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
- 6Always bring to room temp before using.
- 7Divide the pastry into 12 equal portions, shaping them into smooth balls.
- 8Cover with a cloth, except the one you're working with.
- 9Take a ball of dough, and shape it into a square.
- 10Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
- 11Dust again with flour.
- 12Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
- 13Keep hands on each side of the pastry.
- 14Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
- 15Unroll carefully.
- 16After second rolling, the pastry should be about 10x12 inches.
- 17Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
- 18The edges can be given a final stretch with the fingertips.
- 19You should wind up with a pastry that's 14x18 inches in size.
- 20Place on a cloth, cover with wax paper and fold the cloth over the top.
- 21Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
- 22Use soon after making as they'll go sour if you keep them too long.
- 23If desired, you can roll them out more thinly.
- 24Repeating the dowel rolling process more will result in a thinner square each time.
- 25Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
- 26In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.
Browse Our Top Greek Recipes
You Might Also Like...View All Greek Recipes
Nutritional Facts for Homemade Phyllo Pastry
Serving Size: 1 (876 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 191.4
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 195.5 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 4.3 g