Use a marble or other smooth, cool surface for rolling. Keep the dough covered at all times to prevent drying. Don't be afraid to use plenty of cornstarch mixture to prevent sticking. If the dough tears, don't worry! Patch it up with a little extra dough. Homemade phyllo dough is best used within a day or two, but it can be frozen for longer storage. Thaw in the refrigerator before using.
Homemade Phyllo (or Filo) Dough
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS109
Embark on a culinary adventure and craft your own delicate, paper-thin phyllo dough. More rewarding than any store-bought alternative, this recipe guides you to surprisingly excellent results, even without prior experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Fiber1 g
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Protein4 g
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Saturated Fat1 g
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Sodium148 mg
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Sugar0 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare Ingredients: Gather all your ingredients and tools. (5 minutes)
02 Step
Recipe View Combine Initial Dough: In a large mixing bowl, place 2 cups of flour and create a well in the center. Add the olive oil and salt to the well. (2 minutes)
03 Step
Recipe View Incorporate Wet Ingredients: Pour in the warm water and white wine vinegar. Mix until the dough just comes together, pulling away from the sides of the bowl. (1-2 minutes)
04 Step
Recipe View Knead and Develop Gluten: Transfer the dough to a lightly floured surface. Knead until smooth and elastic, using minimal flour to prevent sticking. (Approximately 7-8 minutes)
05 Step
Recipe View Rest the Dough: Wrap the dough ball tightly in plastic wrap and let it rest at room temperature. (1-2 hours)
06 Step
Recipe View Divide and Shape: Using a kitchen scale, divide the dough into twenty 25-gram portions. Roll each portion into a small ball. Place the balls on a plate and cover with plastic wrap to prevent drying. (15 minutes)
07 Step
Recipe View Prepare Cornstarch Mixture: In a small bowl, combine the cornstarch and 2 tablespoons of flour. (2 minutes)
08 Step
Recipe View Initial Roll-Out (Batch of 5): Dust your work surface and one dough ball with the cornstarch mixture. Flatten and roll out into a circle (about 5 inches in diameter). Dust again. Repeat with 4 more dough balls, stacking each layer and dusting with cornstarch mixture to prevent sticking. (20 minutes)
09 Step
Recipe View Expand and Separate: Roll out the 5-layer stack into a larger circle (about double in size), turning to maintain a round shape. Carefully separate each layer and lay them out. Reapply cornstarch mixture where needed, and restack. (10 minutes)
10 Step
Recipe View Final Roll-Out: Roll again until the 5-layer stack is paper-thin (about 10-12 inches in diameter). (15 minutes)
11 Step
Recipe View Prepare for Storage: Place the phyllo sheet on parchment paper; top with another piece of parchment. Gently roll up the dough, wrap it in plastic wrap, and refrigerate. (5 minutes)
12 Step
Recipe View Repeat: Repeat the rolling process with the remaining 15 dough balls in batches of 5. (60 minutes)
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Emerson Kris
May 24, 2025I was intimidated to try making phyllo from scratch, but this recipe made it approachable.
Carmela Cole
Apr 21, 2025Using a pasta machine to roll out the dough worked wonders for me.
Gust Mayertromaguera
Dec 22, 2024The resting time for the dough is crucial! Don't skip it.
Lacey Robel
Nov 7, 2024This recipe was surprisingly easy to follow, and the phyllo turned out beautifully!