Homemade Phyllo Pastry. How to Make Perfect Filo / Fillo / Phyllo Pastry the Easy Way!!!
Recipe type: Pastry / Dough
In this episode we make a batch of perfect phyllo / filo pastry at home. This pastry is very versatile and has as many uses as it has spellings and pronunciations.
- 4 Cups all-purpose flour
- 1 Tsp White vinegar
- 1 Tsp Olive oil
- 15ml Lemon Juice
- 300ml Hot water (70c)
- Flour for dusting
- Place the four in your food processor. With the machine running on medium speed, drizzle the white wine vinegar, olive oil, and lemon juice into the flour.
- Allow this to run for 60 seconds until the liquid is very well distributed in the flour.
- Increase the speed of the machine to maximum an slowly pour in the hot water. Allow this to run for 60 seconds until the flour looks like a fine crumbly mass.
- Turn the the mixture out into a large mixing bowl. Using your hands, compress the mixture together into a single mass of dough.
- Turn the dough out onto your work surface and kneed it for 10 minutes. The dough is stiff and dry and you have to use bot hands to knead.
- At the 10 minute point the dough will still break apart, but don't be too concerned about this, your pasta roller will finish the kneading for you.
- Wrap the dough tightly in cling-wrap and allow it to rest in your refrigerator for at least 2 hours.
- Remove the dough and divide it into 10 pieces, using your scale.
- Working with one piece at a time, slightly flatten the dough and pass it through the pasta roller on its widest setting. Fold the dough in half and pass it through again. Repeat this another 4 or 5 times until the dough is silky smooth.
- Reduce the width of the roller to number 2, pass it through again. Then number 3, and so on.
- By the time you reach number 5 or 6, the dough will begin to feel damp. Lie it on the work surface and rub a little flour into both sides of the dough.
- Continue rolling, decreasing the thickness by one step each time, until you reach the thinnest setting, or number nine.
- By this stage you will have a long, paper-thin length of dough.
- Spread the dough over your work surface and lightly rub a little more flour into both sides of the pastry. Trim the ends square and cut the length in half. Stack the pastry, cover it with a damp tea towel and continue processing the remaining dough.
- If you're not using the pastry immediately, fold the it into quarters, wrap it loosely in cling-wrap and store in in your refrigerator for up to 10 days, or in your freezer for up to 3 months.