Homemade Phyllo Pastry
Master the art of making *homemade phyllo pastry* with this simple yet rewarding recipe that brings flaky, paper-thin dough right to your kitchen. Perfect for savory dishes like spanakopita or sweet treats like baklava, this from-scratch phyllo dough requires only a handful of pantry staples—flour, olive oil, and warm water—crafted into a delicate, elastic dough. With step-by-step guidance, learn how to knead, rest, and roll the dough to whisper-thin perfection using cornstarch for seamless handling. Whether you use it fresh or freeze it for future culinary adventures, this DIY phyllo pastry guarantees rich flavor and a crisp, bakery-quality result that elevates any dish.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1.25 cups Warm water
- 0.5 cups Cornstarch (for rolling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt.
Create a well in the center of the dry ingredients and add the olive oil and warm water.
Using your hands or a wooden spoon, mix until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Shape the dough into a ball and lightly coat it with olive oil. Cover it with plastic wrap or a damp kitchen towel and let it rest for 30 minutes.
After resting, divide the dough into 16 equal portions and shape each piece into a small ball.
On a clean surface, dust with cornstarch and begin rolling one dough ball at a time. Use a rolling pin to gently roll the dough into an 8-10 inch circle, aiming for paper-thin thickness.
As you roll, occasionally lift the dough to ensure it isn’t sticking to the surface and add more cornstarch as needed.
Repeat with the remaining dough balls, stacking each sheet with a light dusting of cornstarch in between to prevent sticking.
Once all sheets are rolled, the phyllo pastry is ready to use or can be stored. Wrap the sheets tightly with plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
