Cookbook:Phyllo Dough

Phyllo Dough
CategoryDough recipes

Cookbook | Ingredients | Recipes

Phyllo dough is a simple dough, based primarily on flour and water, that is rolled out extremely thin and layered to make flaky baked goods.

Ingredients edit

Procedure edit

  1. Mix all the ingredients using a mixer with a dough hook or your hands. Mix until you get a smooth, elastic but not sticky dough.
  2. Let the dough rest for a few hours, preferably in the fridge wrapped in plastic.
  3. Cut into small pieces. Flatten each piece using a pasta maker. Follow the same procedure of your machine as for pasta: pass it several times in the machine size 1, folding, it in two until you get a nicely shaped dough. Then increment each time the size on the machine until you reached the desired size. You can alternatively use a rolling pin with a lot of courage. The dough should be extremely thin.

Notes, tips, and variations edit

  • If you use a pasta roller to make lasagne style dough sheets, you can then use a rolling pin to make it wider and even thinner. For example cut the pasta roller sheets into 40cm lengths then use a rolling pin to obtain 40x30cm sheets.
  • Phyllo dough is used in several countries, with slight variations. You might want to adjust the quantity of oil or add lemon juice, vinegar, spirit, salt, or even egg whites.