Homemade Phyllo Pastry

Recipe by alAmira
READY IN: 30mins




  • Sift flour and salt into a mixing bowl and add the water with oil.
  • Stir until forms soft dough, then knead in the bowl about 10 minutes.
  • Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
  • When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
  • If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
  • Always bring to room temp before using.
  • Divide the pastry into 12 equal portions, shaping them into smooth balls.
  • Cover with a cloth, except the one you're working with.
  • Take a ball of dough, and shape it into a square.
  • Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
  • Dust again with flour.
  • Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
  • Keep hands on each side of the pastry.
  • Unroll 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.
  • Unroll carefully.
  • After second rolling, the pastry should be about 10x12 inches.
  • Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
  • The edges can be given a final stretch with the fingertips.
  • You should wind up with a pastry that's 14x18 inches in size.
  • Place on a cloth, cover with wax paper and fold the cloth over the top.
  • Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
  • Use soon after making as they'll go sour if you keep them too long.
  • If desired, you can roll them out more thinly.
  • Repeating the dowel rolling process more will result in a thinner square each time.
  • Phyllo 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.
  • In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.