Homemade Phyllo Pastry

Master the art of making *homemade phyllo pastry* with this simple yet rewarding recipe that brings flaky, paper-thin dough right to your kitchen. Perfect for savory dishes like spanakopita or sweet treats like baklava, this from-scratch phyllo dough requires only a handful of pantry staples—flour, olive oil, and warm water—crafted into a delicate, elastic dough. With step-by-step guidance, learn how to knead, rest, and roll the dough to whisper-thin perfection using cornstarch for seamless handling. Whether you use it fresh or freeze it for future culinary adventures, this DIY phyllo pastry guarantees rich flavor and a crisp, bakery-quality result that elevates any dish.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:0 mins

Total Time:60 mins

Servings: 16

Ingredients

• 3 cups All-purpose flour
• 0.5 teaspoons Salt
• 2 tablespoons Olive oil
• 1.25 cups Warm water
• 0.5 cups Cornstarch (for rolling)

Directions

Step 1

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

Step 2

Create a well in the center of the dry ingredients and add the olive oil and warm water.

Step 3

Using your hands or a wooden spoon, mix until a rough dough forms.

Step 4

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.

Step 5

Shape the dough into a ball and lightly coat it with olive oil. Cover it with plastic wrap or a damp kitchen towel and let it rest for 30 minutes.

Step 6

After resting, divide the dough into 16 equal portions and shape each piece into a small ball.

Step 7

On a clean surface, dust with cornstarch and begin rolling one dough ball at a time. Use a rolling pin to gently roll the dough into an 8-10 inch circle, aiming for paper-thin thickness.

Step 8

As you roll, occasionally lift the dough to ensure it isn’t sticking to the surface and add more cornstarch as needed.

Step 9

Repeat with the remaining dough balls, stacking each sheet with a light dusting of cornstarch in between to prevent sticking.

Step 10

Once all sheets are rolled, the phyllo pastry is ready to use or can be stored. Wrap the sheets tightly with plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition Facts

Serving size	812.2 grams (812.2g)

Amount per serving	% Daily Value*
Calories	2017

Total Fat 31.50g	40%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 1186mg	52%
Total Carbohydrate 380.80g	138%
Dietary Fiber 9.80g	35%
Total Sugars 0.80g
Protein 37.20g	74%

Vitamin D 0IU	0%
Calcium 49mg	4%
Iron 17mg	94%
Potassium 386mg	8%

*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: 14.5%

Protein: 7.6%

Carbs: 77.9%