Homemade Phyllo

Master the art of creating delicate, paper-thin layers with this homemade phyllo dough recipe, perfect for baklava, börek, spanakopita, and beyond. With just a few pantry staples like all-purpose flour, olive oil, and a touch of white vinegar, you can achieve buttery, flaky perfection without store-bought shortcuts. The secret lies in kneading the dough until it's smooth and elastic, letting it rest to develop its texture, and then rolling each piece so thin it's nearly translucent—cornstarch is your greatest ally here to prevent sticking. This detailed recipe walks you through every step for a rewarding DIY experience, yielding 12 sheets of fresh phyllo ready for your favorite sweet or savory creations. Whether you're diving into Mediterranean classics or experimenting with new flavors, this homemade phyllo brings versatility and homemade quality to your kitchen repertoire.

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:0 mins

Total Time:60 mins

Servings: 12

Ingredients

• 300 grams All-purpose flour
• 1 teaspoon Salt
• 150 milliliters Warm water
• 2 tablespoons Olive oil
• 1 teaspoon White vinegar
• 100 grams Cornstarch

Directions

Step 1

In a large mixing bowl, whisk the all-purpose flour and salt together to combine.

Step 2

Make a well in the center of the flour mixture and add the warm water, olive oil, and white vinegar.

Step 3

Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

Step 4

Turn the dough out onto a floured surface and knead for 8–10 minutes, or until the dough becomes smooth and elastic.

Step 5

Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30 minutes to 1 hour.

Step 6

Divide the dough into 12 equal pieces. Roll each piece into small balls, and cover them with a clean towel to prevent drying out while you work with one at a time.

Step 7

Lightly dust your work surface and rolling pin with cornstarch. Begin rolling out one ball of dough, starting from the center and working outward.

Step 8

Roll as thin as possible, rotating the dough frequently and dusting it with additional cornstarch as needed to prevent sticking.

Step 9

Once the dough is extremely thin (nearly translucent), set it aside on a large piece of parchment paper. Lightly dust with cornstarch to prevent sticking, and repeat the process with the remaining dough balls.

Step 10

Layer the rolled sheets of phyllo between parchment paper to keep them separated and store in the refrigerator until ready to use.

Step 11

Use the homemade phyllo dough for your favorite recipes like baklava, börek, or spanakopita.

Nutrition Facts

Serving size	591.1 grams (591.1g)

Amount per serving	% Daily Value*
Calories	1726

Total Fat 31.00g	40%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2375mg	103%
Total Carbohydrate 320.20g	116%
Dietary Fiber 9.10g	33%
Total Sugars 0.70g
Protein 31.20g	62%

Vitamin D 0IU	0%
Calcium 43mg	3%
Iron 15mg	81%
Potassium 329mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.6%

Protein: 7.4%

Carbs: 76.0%