Homemade Phyllo Dough Recipe (Filo Pastry) Recipe

Mastering the art of homemade phyllo dough is a rewarding journey that yields paper-thin, flaky layers perfect for both sweet and savory creations.

With just a few simple ingredients, you can craft a pastry that’s light, crisp, and irresistibly delicate, elevating dishes like baklava or spanakopita to new heights. While the process requires patience—two hours of prep and resting—the result is a textural masterpiece that’s worth every moment.

This recipe invites you to experience the satisfying rhythm of rolling and stretching dough into translucent sheets, creating a foundation for endless culinary possibilities.

The buttery aroma and golden crunch of freshly baked phyllo will fill your kitchen, making the four-hour commitment feel like a labor of love. Whether you’re a seasoned baker or a curious beginner, this homemade phyllo dough promises to impress and inspire.

Ingredients for Homemade Phyllo Dough

• For the Dough:
• 2 cups (10 oz/284 g) bread flour (or substitute with all-purpose flour if needed)
• ⅓ cup (2 ½ fl oz/75 ml) olive oil (extra virgin works best)
• ¾ cup (6 fl oz/180 ml) warm water (about 110°F/43°C)
• 2 teaspoons white vinegar (helps with elasticity)
• ½ teaspoon salt
• For Rolling:
• 1 cup (4 oz/115 g) cornstarch (keeps dough from sticking)
• ¼ cup (1¼ oz/35 g) all-purpose flour (for dusting)

Step-by-Step Instructions

1. Make the Dough:
2. In a large bowl, combine the bread flour and olive oil. Use your fingers to rub the oil into the flour until it resembles coarse breadcrumbs.
3. In a measuring jug, mix the warm water, vinegar, and salt. Pour almost all the liquid into the flour mixture, reserving a little in case it’s not needed. Stir until the dough forms a ball. Add the remaining liquid if necessary.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes. Add a small amount of flour only if the dough is too sticky. Wrap the dough well and let it rest at room temperature for 2 hours.
5. Prepare the Flour Mixture for Rolling:
6. In a small bowl, whisk together the cornstarch and all-purpose flour. Set this mixture aside near your work surface.
7. Divide the Dough:
8. Cut the dough in half, then divide each half into 4 equal pieces. Divide each piece into 5 smaller portions, rolling each into a ball. Keep 5 balls out and cover the rest with a clean tea towel to prevent drying.
9. Roll the Dough:
10. Generously dust your work surface and a dough ball with the flour mixture. Roll the dough into a 5-inch (12 ½ cm) circle, then dust with more flour. Repeat with the remaining 4 balls, stacking them with flour between each layer.
11. Keeping the stack intact, roll the layers into an 8-inch (20 cm) circle. Separate the layers, add more flour, restack, and roll out to a 10-12 inch (25-30 cm) circle. The dough should be paper thin and translucent.
12. Carefully separate the layers, dust with a bit more flour, restack, and place between two pieces of parchment paper. Roll up the stack, wrap it in plastic wrap, and refrigerate while you repeat the process with the remaining dough.
13. Storage:
14. Store the dough in the refrigerator for up to 2 days or freeze for up to 4 weeks. Use as needed for your favorite recipes!

Perfect Pairings: Sauce and Topping Ideas

Homemade phyllo dough is incredibly versatile! Try layering it with melted butter and a sprinkle of cinnamon sugar for a quick dessert. For savory options, fill it with spinach and feta or ground meat and spices for a classic spanakopita or börek. Drizzle with honey or serve with a side of tzatziki for extra flavor.

Storage Secrets: Keeping Your Phyllo Fresh

Once rolled, store your phyllo dough in the refrigerator for up to 2 days, wrapped tightly in plastic wrap and parchment paper. For longer storage, freeze it for up to 4 weeks. Thaw in the fridge overnight before using, and handle gently to avoid tearing.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the dough the night before and let it rest in the fridge overnight. When rolling, work in small batches and keep unused dough covered with a damp towel to prevent drying. A pasta roller can also help speed up the thinning process!

Essential Equipment for Phyllo Success

You’ll need a large, smooth work surface and a rolling pin for this recipe. A bench scraper is handy for dividing the dough, and parchment paper is essential for stacking and storing the layers. A small whisk or fork works perfectly for mixing the cornstarch and flour blend.

Common Questions Answered

Wondering if you can skip the vinegar? It helps tenderize the dough, but you can substitute it with lemon juice in a pinch. If your dough tears while rolling, don’t worry—just patch it with a small piece of dough and keep going. Phyllo is forgiving and still bakes beautifully!