Homemade Phyllo Pastry (filo)

INGREDIENTS

Recipe completely upgraded in June 2025.
Dough2 cups flour Pinch salt 5 teaspoons oil ¾ cup lukewarm water2 teaspoons white vinegar
Also mix the following together and set aside to sprinkle in between the layers: ½ cup maizena (corn flour)/cornstarch¼ cup flour

METHOD

Mix together all the dough ingredients in a stand mixer or processor. Do not add any more liquid, it should be a stiff dough.Knead well until smooth and elastic.
Cover and set aside for 30 minutes. Failure to do this will have you fighting with a very tough dough.
Divide evenly into 18 balls, around 22-24g each.Roll into small saucer-sized (4 inch) circles, sprinkle generously with the cornflour mixture in between and stack into 2 piles. (There would be 9 discs in each pile.)Roll out until the layers are as thin as tissue paper. I find it much easier to use the thick French rolling pin. Keep rotating the stack and flipping it over as you roll to ensure evenness. Seperate the layers and dust with more cornflour as needed.Repeat with the second pile.
Now trim the edges and use as desired. Pastry can be baked, (brushed with ghee (Clarified butter) like baklava and spanakopita) or fried.
Pastry must be kept in freezer if not being used immediately.

INFO & TIPS

This is really fun to make and a lot easier than Samoosa Parr.

POSTED ON

22 Jul 2023

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