How to Make Phyllo Dough (Filo Pastry) | Bold Baking Basics

By Bigger Bolder Baking · 120 min

Ingredients

Instructions

1. In a large bowl, rub the olive oil into the flour with your fingertips until it looks like coarse breadcrumbs.
2. In a jug, mix the water, vinegar and salt. Add almost all of it to the flour, keeping a little back, and mix until a ball forms; add a little more liquid only if needed.
3. Knead on a lightly floured surface for about 10 minutes, adding flour only if the dough is very sticky. Wrap well and rest at room temperature for 2 hours.
4. In a small bowl, whisk the cornstarch and flour together for dusting.
5. Divide the dough into 20 equal pieces (halve it, halve each half, then cut each quarter into five) and roll each into a ball. Keep 5 balls out and cover the rest with a clean tea towel.
6. Generously dust the work surface and one ball with the flour mixture, and roll into a 5 inch (12.5 cm) circle. Dust with a little more flour, then repeat with the other four balls, stacking them and dusting flour between each layer.
7. Roll the stack out to about 8 inches (20 cm). Separate the layers, add more flour, restack, and roll to a 10-12 inch (25-30 cm) circle. The layers should be paper-thin and translucent.
8. Carefully separate the layers, dust with a little more flour, restack, place between two sheets of parchment and roll up. Wrap well in plastic wrap and refrigerate while you roll the remaining dough the same way.
9. Store in the refrigerator for up to 2 days, or freeze for up to 4 weeks.

Summarized from Bigger Bolder Baking's video. Watch it for the details.