Homemade Phyllo Dough from Scratch
Creating your own phyllo dough at home opens the door to a world of culinary possibilities. This traditional Flemish recipe guides you through the process of making paper-thin sheets that are essential for a variety of dishes like baklava, spanakopita, and other savory pastries. While pre-made phyllo dough is convenient, mastering the art of making your own can elevate your dishes and give them a personal touch. Perfect for adventurous home cooks, this recipe yields 9 sheets, each measuring 12x12 inches, allowing you to customize your cooking with homemade flair.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
water
1/4 cup (room temperature)
flour
1 cup (250 g) (all-purpose, sifted)
olive oil
4 tablespoons (extra virgin)
salt
1/4 teaspoon
Instructions
1
Begin by sifting the flour and salt together in a large mixing bowl to ensure an even distribution.
2
Make a well in the center of the flour mixture.
3
Pour the water and olive oil into the well you've created.
4
Using your hands or a fork, gradually work the flour into the liquid, mixing until the dough pulls together and forms a cohesive mass.
5
Transfer the dough onto a floured surface. Dust your hands and the work area with flour to prevent sticking.
6
Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. The dough should not stick to your hands or the counter.
7
Once the dough is ready, roll it out into a large rectangle, aiming for approximately 3 feet by 3 feet (1 meter by 1 meter).
8
If your workspace is limited, you may divide the dough into 9 smaller pieces (3 equal parts, then each part into 3) and roll each piece to form 1-foot by 1-foot sheets.
9
Cover the rolled-out dough with a damp towel to prevent it from drying out and let it rest for 15 minutes.
10
After resting, flour your hands, and gently stretch the dough from the center outwards until it reaches the desired size.
11
Use a sharp knife or pizza cutter to cut the dough to the specific measurements required in your recipe.
12
Use the phyllo dough immediately in your desired recipe or store it under a damp cloth until ready to use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is homemade phyllo dough?
Homemade phyllo dough consists of paper-thin sheets of dough that are used as a base for many traditional pastries like baklava and spanakopita.
What dishes can I make with this recipe?
This dough is essential for dishes like baklava, spanakopita, and various other savory or sweet pastries.
How many sheets does this recipe yield?
This recipe yields 9 sheets of phyllo dough.
What are the dimensions of the phyllo sheets?
Each sheet measures approximately 12x12 inches.
What ingredients are needed for this dough?
You will need 1 cup of sifted all-purpose flour, 1/4 cup of room temperature water, 4 tablespoons of extra virgin olive oil, and 1/4 teaspoon of salt.
How much flour is required?
The recipe requires 1 cup (250 g) of all-purpose flour.
What type of oil is used in this recipe?
Extra virgin olive oil is used for this traditional Flemish recipe.
Why should I sift the flour and salt?
Sifting ensure an even distribution of ingredients throughout the dough.
What is the first step in the instructions?
The first step is sifting the flour and salt together in a large mixing bowl.
How do I combine the wet and dry ingredients?
Make a well in the center of the flour, pour in the water and oil, and gradually work the flour into the liquid using your hands or a fork.
How long should I knead the dough?
Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic.
What should the dough texture be like after kneading?
The dough should be smooth, elastic, and it should not stick to your hands or the counter.
How large should the dough be rolled out if not divided?
You should aim for a large rectangle approximately 3 feet by 3 feet (1 meter by 1 meter).
What should I do if my workspace is limited?
You can divide the dough into 9 smaller pieces and roll each piece into a 1-foot by 1-foot sheet.
Why is a damp towel used?
A damp towel covers the dough to prevent it from drying out while it rests.
How long must the dough rest?
The rolled-out dough needs to rest for 15 minutes.
How do I stretch the dough?
After resting, flour your hands and gently stretch the dough from the center outwards until it reaches the desired size.
What tools can I use to cut the dough?
You can use a sharp knife or a pizza cutter to cut the dough to specific measurements.
Can I store the dough if not using it immediately?
Yes, you can store it under a damp cloth until you are ready to use it.
Is this a traditional recipe?
Yes, this is a traditional Flemish recipe for phyllo dough.
Is this recipe suitable for sweet or savory dishes?
It is suitable for both, as indicated by the tags for savory and sweet.
What temperature should the water be?
The water should be at room temperature.
Can I use this for baklava?
Yes, these paper-thin sheets are ideal for making baklava.
Can I use this for spanakopita?
Yes, this dough is perfect for savory pastries like spanakopita.
Should the dough be sticky?
No, the dough should not stick to your hands or the work surface once properly kneaded.
How much olive oil is in the recipe?
The recipe uses 4 tablespoons of extra virgin olive oil.
How much salt is required?
The recipe calls for 1/4 teaspoon of salt.
Where do I start stretching the dough?
You should gently stretch the dough from the center outwards.
What is the benefit of making phyllo dough from scratch?
Making it from scratch elevates your dishes and gives them a personal touch.
What should I do before transferring dough to a surface?
You should dust the work surface and your hands with flour to prevent the dough from sticking.