Homemade Phyllo Pastry Recipe

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Homemade Phyllo Pastry
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Ingredients
4
Count
Nutrition
1070
Calories
Total time
30
Minutes
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Ingredients:

  • 4 cups flour
  • 1 tsp salt
  • 1 1/3 cups tepid water
  • 1/4 cup olive oil

Directions:

  1. Sift flour and salt into a mixing bowl and add the water with oil.
  2. Stir until forms soft dough, then knead in the bowl about 10 minutes.
  3. Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
  4. When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
  5. If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
  6. Always bring to room temp before using.
  7. Divide the pastry into 12 equal portions, shaping them into smooth balls.
  8. Cover with a cloth, except the one you're working with.
  9. Take a ball of dough, and shape it into a square.
  10. Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
  11. Dust again with flour.
  12. Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
  13. Keep hands on each side of the pastry.
  14. Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
  15. Unroll carefully.
  16. After second rolling, the pastry should be about 10x12 inches.
  17. Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
  18. The edges can be given a final stretch with the fingertips.
  19. You should wind up with a pastry that's 14x18 inches in size.
  20. Place on a cloth, cover with wax paper and fold the cloth over the top.
  21. Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
  22. Use soon after making as they'll go sour if you keep them too long.
  23. If desired, you can roll them out more thinly.
  24. Repeating the dowel rolling process more will result in a thinner square each time.
  25. Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
  26. In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1070.06 Kcal (4480 kJ)
Calories from fat 402.72 Kcal
% Daily Value*
Total Fat 44.75g 69%
Sodium 3917.43mg 163%
Potassium 293.5mg 6%
Total Carbs 149.06g 50%
Dietary Fiber 16.56g 66%
Protein 18.93g 38%
Iron 9.5mg 53%
Calcium 442.8mg 44%
Amount Per 100 g
Calories 424.48 Kcal (1777 kJ)
Calories from fat 159.75 Kcal
% Daily Value*
Total Fat 17.75g 69%
Sodium 1553.99mg 163%
Potassium 116.43mg 6%
Total Carbs 59.13g 50%
Dietary Fiber 6.57g 66%
Protein 7.51g 38%
Iron 3.8mg 53%
Calcium 175.7mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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