Making your own phyllo dough is way more fun than buying it frozen from the store. 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.
Preparation Details
Prep Time: 30 mins
Cook Time: Not available
Total Time: 2 hrs 30 mins
Servings: 8
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 5 teaspoons olive oil
- ½ teaspoon fine salt
- ¾ cup warm water (110 degrees F (43 degrees C))
- 2 teaspoons white wine vinegar
Steps
- Gather all ingredients.
- Place 2 cups flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt.
- Pour in warm water and white wine vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
- Transfer dough to a lightly floured work surface and knead until 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.
- Use a kitchen scale to divide dough into twenty 25-gram portions; roll each portion into a ball. Place on a 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 cornstarch mixture.
- Flatten 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 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. Reapply 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 it in plastic wrap and refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
