Basic Phyllo Dough Recipes

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HOMEMADE PHYLLO (OR FILO) DOUGH



Homemade Phyllo (or Filo) Dough image

I'm no expert at making phyllo dough, but the good news is, despite that, I still managed to achieve some fairly excellent results, and suspect you will as well. And it's way more fun than buying it frozen from the store.

Provided by Chef John

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 8

Number Of Ingredients 7

2 cups all-purpose flour, plus more for kneading
5 teaspoons olive oil
½ teaspoon fine salt
2 teaspoons white wine vinegar
¾ cup warm water (110 degrees F (43 degrees C))
½ cup cornstarch
2 tablespoons all-purpose flour

Steps:

  • Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
  • Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
  • Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
  • Mix cornstarch and 2 tablespoons flour together in a bowl. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 inches in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
  • When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
  • Repeat with the remaining 15 balls of dough in batches of 5.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 32.6 g, Fat 3.3 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 147.6 mg, Sugar 0.1 g

BASIC PHYLLO DOUGH



Basic Phyllo Dough image

It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we're used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she's not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It's delicious.

Provided by Mark Bittman

Categories     breakfast, brunch, dinner, lunch, dessert, main course

Time 1h20m

Yield 1 pie, 8 to 12 servings

Number Of Ingredients 5

3 1/2 to 4 1/2 cups finely ground durum semolina
1 scant teaspoon salt
1 1/4 cups water
1/2 cup extra-virgin olive oil, plus more for the bowl
1 tablespoon red-wine vinegar or lemon juice

Steps:

  • In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should take about 10 to 12 minutes.
  • Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it's frozen, first defrost in the refrigerator.)

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 235 milligrams

OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)



Our 30+ BEST Phyllo Dough Recipes (+Phyllo Cups with Fresh Fruit) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Breakfast     Dessert     Main Course     Side Dish

Time 33m

Number Of Ingredients 5

1 box precooked frozen phyllo dough cups
8 ounces softened cream cheese
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract
Fresh fruit

Steps:

  • Mix the vanilla, sugar, and cream cheese until smooth.
  • Use a piping bag to fill the individual phyllo shells.
  • Freeze for 10 minutes.
  • Top with fresh berries or fruit.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

BASIC RECIPE FOR PHYLLO DOUGH



Basic Recipe for Phyllo Dough image

Phyllo dough is easier bought, but for the adventurous, here is a Flemmish recipe for making your own dough!

Provided by Taylor in Belgium

Categories     Breads

Time 30m

Yield 9 sheets (12x12inch)

Number Of Ingredients 4

1/4 cup water
1 cup flour (250 gr)
4 tablespoons olive oil (4 eetlepels)
1/4 teaspoon salt (mespunt)

Steps:

  • Sift the flour with the salt.
  • Make a well in the middle of the flour.
  • In the well put the water and the olive oil.
  • Work the dough until it hangs well together.
  • Dust flour on a table or board.
  • Knead the dough for about 5-7 minutes.
  • The dough should be smooth and not stick to the board.
  • Roll the dough out to a big rectangle.
  • Lay a damp towel over it and let it rest for about 15 minutes.
  • Flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)If work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. Cut the dough with a sharp knife or pizza cutter to the desired sheet size.
  • Continue with the recipe that requires the phyllo dough.

Nutrition Facts : Calories 103.6, Fat 6.1, SaturatedFat 0.8, Sodium 65.1, Carbohydrate 10.6, Fiber 0.4, Protein 1.4

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  • In a large mixing bowl add the flour and salt, make a well in the centre and pour in the vinegar and the olive oil. Using a dough hook mix to combine the ingredients for 10-15 seconds. (Tip: The vinegar helps the dough to become crispy.)
  • Depending on the kind of flour, the weather, the humidity and various factors, the dough may need a little bit more or less water than this recipe calls for. The secret to make the perfect homemade phyllo is the amount of water you will use; a few more drops may have a huge impact.
  • Start by adding 130g of water at first (1/2 a cup) and mix, until the flour absorbs the water; after mixing for a while, the dough should become an elastic ball. The perfect dough should be soft, malleable and smooth. If the dough is still crumbled, then you need to add a little bit more water. Add a few drops of water and mix for a while; check out the consistency of your dough and add a few more drops of water, if needed. In case you added more water than needed, the dough will become sticky. Don’t worry, you can fix that by adding some more flour (add 1/2 tsp at first, mix and check again).
  • When you are happy with the consistency of your dough, cut the dough in balls (slightly larger then a golf ball, approx. 80gr each, depending on size of the tray), coat lightly with olive oil, wrap with some plastic wrap and let the dough rest for 45-60 minutes. This is essential, so that the dough softens and you can roll it easily.


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  • Place a large tablecloth over your working surface or table. Sprinkle the tablecloth with flour and place the rested dough on top. Use the rolling pin to gently roll out the dough to paper-thin thickness. Then stretch the dough using your hands, be careful not to make any holes in the dough. The best way to stretch the dough is from the center of the dough to the outside corners, working your way around the sheet of dough. Place your hands (palms facing up) underneath the phyllo dough, and start pulling, stretching the dough from the center to the outside corners very gently. Stretch until translucent.
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  • Add 6 cups of flour into a large bowl. You’ll use more for kneading and rolling out the dough. Make a well in the center of the flour and add the water (starting with 1 cup) and vinegar. Using a fork, whisk the liquids in the well. Follow by adding the oil and lemon juice and continue mixing. Add more water if necessary to create a soft dough.
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