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Hannah

Flaky Phyllo Dough: Master the Art of Perfect Pastry!

Learn how to make flaky phyllo dough from scratch with this easy recipe that yields perfect pastry for your favorite dishes.
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 -6 servings
Course: Pastry
Cuisine: Mediterranean
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 1/2 cup cold water
  • 1/4 cup melted butter for brushing

Method
 

  1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
  2. In a separate bowl, whisk together the lemon juice, vegetable oil, and cold water.
  3. Gradually add the wet ingredients to the flour mixture, stirring until a dough begins to form.
  4. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic.
  5. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  6. After resting, divide the dough into 4 equal pieces. Roll each piece out on a floured surface as thin as possible, ideally to about 1/16 inch thick.
  7. Brush each sheet with melted butter before stacking them, if desired, for extra flakiness.
  8. Use the rolled phyllo dough immediately or store it in the refrigerator for up to 2 days, or freeze for up to 2 months.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 5mgSodium: 200mgFiber: 1g

Notes

  • To make the dough even flakier, consider adding a tablespoon of vinegar to the wet ingredients.
  • For a whole wheat version, substitute half of the all-purpose flour with whole wheat flour.

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