Scratch Made Phyllo Dough Recipe
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 my video, please LIKE & SUBSCRIBE. (I am trying really hard to work on new food videos and would love your support.)
Kouzounas Kitchen Channel
Phyllo Dough Recipe
Ingredients:
- 2 2/3 cups of unbleached flour
- 1/4 tsp of salt ( I like super-fine sea salt)
- 1 cup of warm water, if you need more add a few more tablespoons
- 4 tablespoons of extra virgin olive oil
- 2 teaspoons of white wine vinegar
- 4 tablespoons of cornstarch
- Rolling pin (Preferably thin.)
Method:
- Place 2 cups of flour in a 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 a 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.
- Have your cornstarch ready. Make sure you have LOTS of counter space to roll out the phyllo dough!!
- Let’s first talk about the rolling pin. I am not talking about 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 dust 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.) Don’t worry if you get some holes in your sheet. This may happen the first few times you make phyllo dough, but I promise it will get better.
- 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 the dough until you have around 20 sheets.
**When ready to use phyllo sheets, follow the recipe you are using and make sure to brush phyllo with butter or olive oil.
Before you use the phyllo dough: Don’t forget to divide your phyllo sheets in half for the top and bottom. Typically speaking a box of phyllo has 20 sheets or so. Then you will divide that and have 10 sheets on the bottom and 10 sheets on the top.
You can refrigerate or freeze the phyllo dough if you like. Simply place sheets onto parchment paper, and wrap them 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.
Of the above recipe I was never taught nor have I used vinegar
Hi! Yes this is how I was taught by my yiayia in Mani. Depending on the region your from in Greece some use butter, some use oil, some add vinegar. 🙂
and IF I use salt, it is sea salt. IF I use pepper I prefer cracked pepper, and as to flour there is a product called Gaganis Bros flour which is as close to perfect as I have seen.
Bravo sou!
My preferred salt is pink Himalayan, and cracked pepper is always best to use.
I make my own organic spices and teas so we are huge fans of fresh everything in my kitchen. 🙂
Thanks for all your comments!
Hi, How much flour and cornstarch do put at the end? It says equal parts but what is that?
Thank you
Hi Kathy,
Thank you for asking. Equal parts would be 2 tablespoons of flour and 2 tablespoons of corn starch. 🙂
I’m in awe! When I asked a local baker about his traditional products he said they are bought in frozen and then finished off in his oven. You are the REAL DEAL. x
Hi Yvonne,
That is crazy!! I can’t believe they don’t use fresh phyllo?! Which place? Thank you for enjoying my post. I miss you!
Lovely recipe
Thank you so much!!! 🙂
Awesome Krystina! I make my own most of the time too. Great share 😀
That’s great to hear! How do you make yours? Thanks for enjoying this post.
Polla filia!
I use baking soda and baking powder instead of vinegar. It took a long time to get my rolling technique down. I use 2 different rollers. I start with a classic rolling pin, and then I use a French rolling pin to get it real thin. I have looked everywhere for a thin long Greek pin, but haven’t been able to find one. My Yiayia used to make her dough homemade, and I’m so happy I can recreate it. It is nice to know there are other people still making their own dough. It is so different from the store bought. Great post! Have a happy weekend 😀
Interesting! I have heard of baking powder but haven’t tried it. Apple cider vinegar works for me.
Yes I know people in Greece who use the very skinny roller which I use.
Thank you for enjoying my post! Really happy to hear you make your own. Thank you for sharing your technique. I will have to try that out sometime. 🙂
Polla polla filia! Kalo Mina. 🙂
I’m so jealous of your skills! But making anything pastry/bread fills me with dread, lol!
I have faith in you my friend that you can rock the phyllo and any kind of dough!!
Wonderful Koukla!!! We love Phyllo in so many recipes, sweet and savory. xx
Thank you Cheryl! Happy Thursday and almost weekend.
Xoxox
xo
🙂
That is how i make my phyllo also, Krystina, but all by hand.
Try corn flour next time instead of flour. Works much better.
Thanks Katina mou. Yes I hear corn flour is best for phyllo. 🙂
Nice recipe. If you post a beautiful recipe like that, put pictures. Everyone wants to see your work trust me!
Hi, I do have pictures for this recipe. Thank you for stopping by! Have a wonderful day.
I thought I posted a picture, but it isn’t showing. I will add some pics of the phyllo dough tomorrow. 🙂 Thx for the comments. 🙂
No problem, great posts and factoids. Check out all of our pages, we would love to hear what you think of what we do.
-Jeff
Hi I definitely will check it out. Check all my recipes out as well, and I will be adding every Friday a menu. 🙂 Thx for stopping by. -Cheers
how delicious!
Yes 🙂 Its a great recipe for phyllo.