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Home made Phyllo Dough Recipe (Filo Pastry)


A stack of delicate, paper-thin Homemade Phyllo Dough (Fill Pastry) is dusted with flour. A bowl of extra flour and a rolling pin are on the side.A stack of delicate, paper-thin Homemade Phyllo Dough (Fill Pastry) is dusted with flour. A bowl of extra flour and a rolling pin are on the side.


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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: This Home made Phyllo Dough Recipe unfolds the magic of crafting your filo pastry from scratch, promising the identical beautiful style and delicate texture as store-bought counterparts, all achieved via surprisingly straightforward strategies.

Adopted by my Best No Knead Baguette Recipe, Phyllo dough is totally one other long-awaited elementary to diversify your culinary repertoire. Furthermore, this daring baking fundamental may even elevate your baking experience. After in depth analysis and immersive observe, I’ve uncovered a simplified method to help you in effortlessly nailing the identical.

Even when filo pastry is tough to return by, really feel no extra intimidated creating home made phyllo dough for my Baklava,  Fast and Straightforward Spanakopita Recipe, Greek Galaktoboureko, Petite Pumpkin Pies, and Excellent Conventional Apple Strudel Recipe!

Desk of Contents

A stack of delicate, paper-thin Homemade Phyllo Dough (Fill Pastry) is dusted with flour. A bowl of extra flour and a rolling pin are on the side. A stack of delicate, paper-thin Homemade Phyllo Dough (Fill Pastry) is dusted with flour. A bowl of extra flour and a rolling pin are on the side.

What’s Phyllo Dough (Filo Pastry)?

Phyllo dough, often known as filo pastry, is a skinny unleavened dough used for making pastries in numerous cuisines.

  • It’s made by rolling and stretching the dough till it turns into extraordinarily skinny. It’s usually layered with melted oil or butter between every sheet to ship a flaky and crisp texture when baked.
  • The phrase “phyllo” comes from the Greek language, that means “leaf”. The dough is historically related to Greek and Turkish cuisines however can be utilized in many different Mediterranean dishes and Center Jap dishes.
  • The ensuing pastry is flexible and can be utilized for each candy and savory dishes, reminiscent of Baklava,  Fast and Straightforward Spanakopita, Greek Galaktoboureko, Petite Pumpkin Pies, and Excellent Conventional Apple Strudel Recipe.

Key Components for Home made Phyllo Dough (Filo Pastry) and Why

For the Dough

  • Bread flour

    • Bread flour has a excessive protein content material of 12%-14% to naturally and simply develop extra gluten and retain extra air, leading to a stronger and extra elastic phyllo dough.
  • Olive oil

    • Olive oil supplies extra pliability to make it stretch with out tearing.
    • Moisture from olive oil contributes to the tenderness and flakiness of filo pastry.
    • Furthermore, olive oil aids in reaching a golden brown colour.
  • Heat water

    • Heat water ensures all substances are properly blended and evenly distributed.
    • It additionally hydrates proteins and starches in bread flour, serving to develop gluten and elasticity for filo pastry.
  • White vinegar

    • White vinegar tenderizes the gluten, which prevents the phyllo (filo) from breaking and yields a flaky outcome.
    • The acid in vinegar additionally reduces extreme browning throughout baking and preserves the colour.
  • Salt

    • Slat not solely enhances the flavors and texture of filo pastry.

For Rolling

  • Cornstarch and all-purpose flour

    • They forestall the dough from sticking to the floor and itself and assist obtain even thickness.

The best way to Make Phyllo Dough (Filo Pastry)

  • Make the Dough:

    • In a big mixing bowl, rub the oil into the flour till it resembles coarse breadcrumbs.
    • In a small bowl, mix the water, vinegar and salt. Then add to the flour combination and stir collectively till the dough comes collectively as a ball.
    • Knead on a calmly floured floor for about 10 minutes. Wrap properly and let relaxation at room temperature for 2 hours.
  • Make the Flour Combination for Rolling:

    • In a small bowl, whisk the cornstarch and flour collectively. Put aside by a piece floor.

    • Divide the dough into 20 equal parts and roll every right into a ball.

    • Preserve 5 balls of dough out and the remaining below a clear tea towel to remain moist.

    • Generously mud your work floor and roll the dough right into a 5 inch (12 ½ cm) circle and dirt with a bit extra. Repeat with the remaining 4 balls of dough, stacking one on high of the opposite with flour in between.

    • Roll the stack of dough from 5 balls out to a circle about 8 inches (20 cm). Separate the layers, add extra flour in between, restack after which roll out to a 10-12 inch circle (25-30 cm). The dough layers ought to be paper-thin and translucent.

    • Rigorously pull aside the layers, mud a contact extra flour in between, restack and place the dough stack between two items of parchment paper and roll up.

    • Wrap properly in plastic wrap and refrigerate when you end rolling the remainder of the dough on this identical method.

Step-by-step instructions on how to make Phyllo Dough (Fill Pastry): Roll the stack of dough from 5 balls out to a circle about 8 inches (20 cm). Separate the layers, add more flour in between, restack and then roll out to a 10-12 inch circle (25-30 cm). The dough layers should be paper-thin and translucent. Carefully pull apart the layers, dust a touch more flour in between, restack and place the dough stack between two pieces of parchment paper and roll up.Step-by-step instructions on how to make Phyllo Dough (Fill Pastry): Roll the stack of dough from 5 balls out to a circle about 8 inches (20 cm). Separate the layers, add more flour in between, restack and then roll out to a 10-12 inch circle (25-30 cm). The dough layers should be paper-thin and translucent. Carefully pull apart the layers, dust a touch more flour in between, restack and place the dough stack between two pieces of parchment paper and roll up.

The best way to Retailer Phyllo Dough (Filo Pastry)

Retailer filo pastry well-wrapped within the fridge for as much as 2 days, till prepared to make use of. It will also be frozen for as much as 4 weeks.

Can I Make Gluten-Free Phyllo Dough?

Sure, utilizing an alternate gluten-free flour mix with psyllium husk, xanthan gum, or tapioca starch can create a gluten-free possibility.

Can I Make Phyllo Dough With Entire Wheat Flour?

Sure, you possibly can substitute complete wheat flour for as much as 50% bread flour, however the taste will likely be nuttier and the feel will likely be barely denser and coarser.

FAQs

  • How do I forestall phyllo dough from drying out in the course of the course of?

    • Cowl it with a moist fabric or plastic wrap throughout rolling to maintain it moist.
  • Can I take advantage of a stand mixer to make filo pastry?

    • Whereas doable, hand-mixing filo pastry is usually really useful for higher management.
    • Take care to keep away from over-mixing in case you select to make use of a stand mixer.
      • In a stand mixer fitted with a dough hook, add the olive oil and blend on low for two minutes, then add the remaining substances and blend on low for one more 5 minutes, including a contact of flour if the dough is simply too sticky to deal with.
  • Can I take advantage of butter as an alternative of oil for filo pastry?

Sure, you need to use butter to make filo pastry.

    • When substituting butter for oil, you’ll want to make use of melted butter in the identical means as you’ll with oil within the recipe.
    • Take into account that utilizing butter might impart a barely completely different style and texture, nevertheless it may end up in a scrumptious and flaky pastry.
  • Can I add herbs or spices to phyllo dough for taste?

    • Sure, including herbs or spices can improve the flavour of filo pastry.
  • How do I reheat dishes made with phyllo dough with out shedding crispiness?

Reheat filo pastry dishes within the oven at a low temperature to take care of crispiness.

    • A temperature vary of 300°F(150°C) to 350°F (180°C) is appropriate for reheating. Place the pastries in a preheated oven and monitor carefully to realize the specified heat with out compromising the feel.
    • Reheating time can fluctuate relying on the scale and thickness of the pastries, so examine periodically to keep away from overheating.
  • Can I make phyllo dough in a damp atmosphere?

    • Making filo pastry is difficult however doable in a damp atmosphere. Be aware to mud with further flour when essential.
  • What’s the distinction between phyllo dough and puff pastry?

    • Each filo pastry and puff pastry contribute flakiness to dishes.
    • They differ of their composition and preparation:
      • Phyllo dough incorporates oil and vinegar which aren’t utilized in puff pastry in most recipes.
      • Phyllo dough achieves its texture via skinny layers of phyllo, whereas puff pastry depends on the laminated construction created by layers of butter and dough.

Recipes using phyllo dough (fill pastry): baklava, Greek Calaktoboureko, petite pumpkin pie, Traditional apple strudelRecipes using phyllo dough (fill pastry): baklava, Greek Calaktoboureko, petite pumpkin pie, Traditional apple strudel

Gemma’s Professional Chef Suggestions

  • Bread flour is good for this dough. Nevertheless, additionally, you will have success with all-purpose flour if that’s all you get available.
  • You should utilize any form of vinegar for this dough, reminiscent of apple cider vinegar and wine vinegar.
  • Make sure you flour the dough properly along with your cornflour combination when rolling, particularly in case you reside in a damp atmosphere!
  • To forestall a soggy backside in dishes made with phyllo dough, you possibly can blind-bake the phyllo dough for a couple of minutes earlier than including moist fillings to stop sogginess.
  • Roll the sheets of dough as evenly as doable. Typically the middle can find yourself being thinner than the sides so this would possibly take some observe. You bought this! 

Extra Daring Baking Fundamentals

Watch The Recipe Video!

Prep Time 2 hours

Relaxation Time 2 hours

Whole Time 4 hours

Discover ways to make Phyllo Dough with our straightforward recipe, indulging within the cherished crisp, flaky filo pastry in savory and candy dishes.

Creator: Gemma Stafford

Servings: 20 sheets

Components

For the Dough

  • 2 cups (10 oz/284 g) bread flour
  • cup (2 ½ fl oz/75 ml) olive oil
  • ¾ cup (6 fl oz/180 ml) heat water
  • 2 teaspoons white vinegar
  • ½ teaspoon salt

For Rolling

  • 1 cup (4 oz/115 g) cornstarch
  • ¼ cup (1¼ oz/35 g) all-purpose flour

Directions

Make the Dough

  • In a big bowl, mix the flour and olive oil. Utilizing your fingers, rub the oil into the flour till it resembles coarse breadcrumbs.

  • In a measuring jug, mix the water, vinegar and salt. Pour in virtually all of the liquid, holding again a bit of simply incase you do not want all of it. Combine till the dough comes collectively to kind a ball. If wanted, add a bit of extra liquid to carry it collectively.

  • Switch to a calmly floured floor and knead for about 10 minutes, including a bit of flour if completely essential to hold the dough from being too sticky. Wrap properly and let relaxation at room temperature for 2 hours.

Make the Flour Combination for Rolling

  • In a small bowl, whisk the cornstarch and flour collectively. Put aside by a piece floor.

  • Divide the dough into 20 equal parts by first chopping the dough in half, then half every portion so you will have 4 equal items. Divide each bit into 5 parts and roll every right into a ball.

  • Preserve 5 balls of dough out and the remaining below a clear tea towel to remain moist.

Roll the Dough

  • Generously mud your work floor and a ball of dough with the flour combine. Roll the dough right into a 5 inch (12 ½ cm) circle and dirt with a bit extra. Repeat with the remaining 4 balls of dough, stacking one on high of the opposite. Make sure you add flour in between the layers to cease them from sticking collectively.

  • Protecting the dough stacked, roll out to a circle about 8 inches (20 cm). Separate the layers, add extra flour in between, restack after which roll out to a 10-12 inch circle (25-30 cm). The dough layers ought to be paper skinny and translucent.

  • Rigorously pull aside the layers, mud a contact extra flour in between, restack and place the dough stack between two items of parchment paper and roll up. Wrap properly in plastic wrap and refrigerate when you end rolling the remainder of the dough on this identical method.

  • Retailer within the fridge for as much as 2 days, till prepared to make use of. It will also be frozen for as much as 4 weeks.



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