If you’ve ever been intimidated by making your own phyllo dough, fear not! This easy and straightforward recipe will guide you to create perfectly flaky layers with minimal effort. Whether you’re preparing a savory pie or a sweet pastry, this phyllo dough will elevate your dish with its light and crispy texture. Get ready to impress your friends and family with homemade dough that rivals any store-bought version.
Steps
- Gather and prepare all your ingredients, ensuring you have everything on hand before starting.
- In a mixing bowl, place 2 cups of flour and make a well in the center. Add olive oil and salt into the well.
- Pour warm water and vinegar into the flour mixture and stir until the dough forms and detaches from the bowl sides, taking about 1 to 2 minutes.
- Transfer the dough to a lightly floured surface and knead it until smooth, using minimal flour to prevent sticking. Continue kneading for an additional 5 minutes until the dough becomes elastic.
- Wrap the kneaded dough in plastic wrap and allow it to rest at room temperature for 1 to 2 hours.
- Using a kitchen scale, divide the dough into twenty 25-gram portions and roll each into a ball. Cover the balls with plastic wrap to prevent drying, working in batches of 5.
- Mix cornstarch and 2 tablespoons of flour together. Dust the work surface and the first dough ball with this mixture.
- Flatten and roll the dough ball into a 5-inch circle, dusting with cornstarch mixture. Roll out 4 more balls similarly, stacking them with cornstarch mixture between layers.
- Roll the stack of 5 circles into a larger circle, turning frequently to keep a round shape. Separate each layer carefully and dust with more cornstarch mixture as needed.
- Roll the 5-layer stack until it is paper-thin, approximately 10 to 12 inches in diameter. Place between parchment paper sheets, roll up, and refrigerate.
- Repeat this process with the remaining dough balls in batches of 5 to complete the preparation of your phyllo sheets.
Ingredients
- 2 cups all-purpose flour, plus extra for kneading
- 5 teaspoons olive oil
- ½ teaspoon fine salt
- ¾ cup warm water (at 110°F or 43°C)
- 2 teaspoons white wine vinegar
- ½ cup cornstarch
- 2 tablespoons all-purpose flour
Nutritional Values
Calories: 1424 | Total Fat: 24g | Saturated Fat: 8g | Sodium: 1184mg | Total Carbohydrates: 264g | Dietary Fiber: 8g | Sugars: 0g | Protein: 32g | Calcium: 48mg | Iron: 16mg | Potassium: 288mg
FAQ
- What is the total time required to make homemade phyllo dough?
- The entire process takes about 2 hours and 30 minutes from start to finish.
- What are the main ingredients needed to make phyllo dough?
- You’ll need all-purpose flour, olive oil, fine salt, warm water, and white wine vinegar. Additionally, a cornstarch mixture is used, consisting of cornstarch and all-purpose flour.
- How do you prevent the dough from sticking together during preparation?
- Dust each layer with a cornstarch mixture while rolling them out and stacking them to ensure they do not stick together.
- What is the best way to store homemade phyllo dough once prepared?
- After rolling the dough paper-thin, place it between sheets of parchment paper, wrap it in plastic wrap, and store it in the refrigerator.
- Can the phyllo dough be used for any specific recipes?
- Yes, the homemade phyllo sheets can be used to make dishes like Baklava or other pastries such as meat pies or egg rolls.
Tips
- Ensure Proper Rest Time: Allow the dough to rest for 1 to 2 hours at room temperature after kneading. This helps the gluten relax, making it easier to roll out the dough to the thinness required for phyllo.
- Use a Kitchen Scale: For consistency, use a kitchen scale to divide the dough into equal portions. This ensures uniform thickness and size when rolling out your phyllo sheets.
- Prevent Dough from Drying: Keep the dough balls covered with plastic wrap while working in batches to prevent them from drying out. This maintains the dough’s elasticity and makes it easier to roll out.
- Control the Starch Mixture Usage: While dusting with the cornstarch and flour mixture, be mindful not to overuse it, as this can lead to a dry texture. Apply just enough to prevent sticking without compromising the dough’s moisture.
Equipment
- Kitchen Scale – For dividing the dough into precise portions.
- Rolling Pin – Essential for rolling out the dough to the required thinness.
- Parchment Paper – Used to separate layers of rolled-out dough and prevent sticking.
- Plastic Wrap – For wrapping dough balls and rolled-out sheets to prevent drying out.
