Scratch Made Phyllo Dough Recipe

Scratch Made Phyllo Dough Recipe

Yes, phyllo dough can be difficult and very time-consuming to make—but I’ve discovered a trick! I wanted to share it with those of you who struggle with making phyllo or haven’t tried it yet.

Check out my new YouTube video: How to Make Traditional Phyllo Dough. The music is by my talented friend, Konstantinos Revelas.

If you enjoy the video, please like and subscribe! I’m working hard to create more food content, and your support means a lot. Thank you!.

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:

  1. Place 2 cups of flour in a mixing bowl, and make a well in the center. Drizzle olive oil, salt, vinegar, and warm water.
  2. 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.
  3. Place dough in plastic wrap and set aside for 2 hours.
  4. Divide dough into 18- 20 balls. (Place balls onto a baking tray lined with parchment paper, and covered with a slightly damp towel.
  5. Have your cornstarch ready. Make sure you have LOTS of counter space to roll out the phyllo dough!!
  6. 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
  7. 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.
  8. 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 spanakorizopita pie looked like with the homemade phyllo dough. 

a picture of Kouzounas Kitchen logo with writinga photo of a piece of spanakorizopita.

Kali Orexi!!



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