How to make Filo Pastry - BEGINNER STEP BY STEP GUIDE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a cost-effective butter substitute.

Prepare your workspace and gather ingredients.

Measure 353 grams (3 cups) of all-purpose flour and place it in the mixing bowl.

Add 1 tablespoon of olive oil, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 2 teaspoons of white distilled vinegar to the flour.

Pour in half of the 3/4 cup warm water and mix on low speed for about 2 minutes until it starts to come together.

Gradually add the remaining warm water, starting on low speed and then increasing to medium, adding 1 tablespoon of warm water at a time until the dough is moistened and smooth.

Once the dough is ready, place it in a bowl with a little olive oil and cover it to rest at room temperature for about 1 hour.

After resting, divide the dough into 20 equal portions, weighing approximately 27-28 grams (1 ounce) each.

Roll each dough ball into a smooth ball and place them onto a parchment-lined baking sheet, covering them to rest for another hour.

Lightly dust your work surface with cornstarch and dust each dough ball with cornstarch on both sides before rolling.

Using a wooden dowel, roll out each dough ball, turning a quarter turn each time to ensure it stretches evenly and doesn't stick.

Continue rolling until you achieve a thin, see-through sheet, about 9 by 14 inches in size.

Once rolled out, stack the sheets with parchment paper in between and wrap them in plastic wrap for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens