Yes, phyllo dough is hard to make and very time consuming, but I found a trick!! I wanted to share with those of you who have a hard time making phyllo, or those who haven’t tried yet.
I have included my NEW Youtube video: How To Make Traditional Phyllo Dough. Music is accompanied by my friend Kostantinos Revelas. If you love this bouzouki song please subscribe to his Youtube channel and share the love. Kostantinos Revelas Channel
If you love my video, please LIKE & SUBSCRIBE. (I am trying really hard to work on new food videos and would love your support.)
1 cup of warm water, if you need more add a few more tablespoons
4 tablespoons of Greek olive oil
2 teaspoons of white wine vinegar
Cornstarch & flour mixture (2 tablespoons of flour & 2 tablespoons of cornstarch)
Rolling pin (Preferably thin.)
Place 2 cups of flour in mixing bowl, and make a well in the center. Drizzle olive oil, salt, vinegar, and warm water.
Mix until the dough comes together. Place dough onto lightly floured surface and knead until smooth and elastic. Kneading should take around 5 minutes.
Place dough in plastic wrap and set aside for 2 hours.
Divide dough into 18- 20 balls. (Place balls onto a baking tray lined with parchment paper, and covered with a slightly damp towel.
Mix the flour and cornstarch together, and set aside. Make sure you have LOTS of counter space to roll out the phyllo dough!!
Let’s first talk rolling pin. I am not talking the rolling pin we use to make pie crusts. I am talking about a rolling pin that is half that size and is only for phyllo dough making. I have included a link here to the exact rolling pin you need. >> Rolling Pin
Prepare your first sheet of phyllo. Lightly flour your work surface to prevent the dough from sticking. Completely roll out the dough, until it forms a translucent effect. This part is very IMPORTANT, because if you do not roll it out super thin, then your dough will not turn out when it bakes. (You want your phyllo to be around 13 inches in diameter.)
When you get your dough as thin as you possibly can set aside on a baking sheet, making sure they are well floured. Now, make sure that you place a damp cloth over the already made phyllo sheets, to prevent them from drying out. Continue to roll out dough until you have around 20 sheets.
**When ready to use phyllo sheets, follow the recipe and make sure to brush phyllo with butter or olive oil.
You can refrigerate or freeze the phyllo dough if you like. Simply place sheets onto parchment paper, and wrap tightly in plastic wrap.
Now you can make, Baklava, Tiropita, or Spanakopita! Whatever your heart desires. 🙂
~This is what our baklava looked like with the homemade phyllo dough. 🙂