HOMEMADE PHYLLO (OR FILO) DOUGH
I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g
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Sylvia Were
[email protected]I'm so impressed with this dough. It's so easy to work with and it tastes amazing. I've already made several batches and I'm sure I'll be making it again and again.
Olivarez El Compositor Del Rancho
[email protected]This dough is amazing! It's so easy to make and it tastes so good. I've already used it to make several different recipes, and they've all been delicious.
ant g
[email protected]I'm so glad I found this recipe. I've been looking for a good phyllo dough recipe for a long time, and this one is perfect.
Rocky Playz
[email protected]I've been making phyllo dough from scratch for years, and this is by far the best recipe I've found. The dough is so easy to work with and it always turns out perfectly.
Lapies Labuschagne
[email protected]This is the best phyllo dough recipe I've ever tried. It's so easy to make and it turns out perfectly every time.
Che Merline
[email protected]I'm so impressed with this dough. It's so easy to work with and it tastes amazing. I've already made several batches and I'm sure I'll be making it again and again.
Naranbaatar Goomaral
[email protected]This dough is so versatile. I've used it to make everything from baklava to spanakopita to borek. It always turns out perfectly.
Babar Dogar
[email protected]I love that this recipe uses all-purpose flour. I always have that on hand, so I can make this dough whenever I want.
Shakir Zehri
[email protected]This dough is the real deal! It's just as good as the phyllo dough I buy from the store, but it's so much cheaper and healthier.
mokhtar danish
[email protected]I'm so glad I found this recipe. I've been wanting to try making phyllo dough for a long time, but I was always intimidated by the process. This recipe made it so easy.
Ene Idega
[email protected]This recipe is a keeper! The dough was so easy to make and it turned out perfectly. I've already used it to make several different recipes, and they've all been delicious.
Ragini Shrestha
[email protected]I was so impressed with how well this dough worked. It was easy to roll out and didn't tear easily. I used it to make spanakopita, and it was the best spanakopita I've ever had.
SNM “NLE CHOPPA” TIZI
[email protected]This dough is amazing! It's so versatile and can be used for so many different recipes. I've used it to make baklava, spanakopita, and even pizza. It always turns out perfectly.
Mamta Mehta
[email protected]I've made phyllo dough before, but this recipe was by far the easiest to follow. The dough came together quickly and easily, and it was very forgiving to work with.
Pa Khi
[email protected]This was my first time making phyllo dough from scratch, and it turned out great! The dough was easy to work with and didn't tear easily. I used it to make baklava, and it was the best baklava I've ever had.