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Making phyllo dough from scratch sounds like it would be a challenge, but it is actually pretty easy to do. And the end product is SO MUCH BETTER than the stuff you buy at the store! Check out the tips and tricks and then try it for yourself. You won't be disappointed!
Prep Time: 1 1/2 hr
Additional Time: 1hr rest dough
Cook time: n/a
Yield: 20 12-inch circles
2 (+) cup all-purpose flour
5 tsp olive oil
1/2 tsp salt
3/4 cup warm water
2 tsp white wine vinegar
1 cup cornstarch
1/4 cup flour
Mix together the cornstarch and flour. This starch mixture will be used to prevent the dough from sticking.
Add flour to a large mixing bowl and create a well in the middle of the flour. Add the olive oil, salt, water and vinegar into the well.
Combine the ingredients, using your hands, to form a soft dough and turn it out onto a floured counter top. Knead, adding more flour as needed, until the dough no longer sticks to your counter top.
Place the dough in a sealed container and let sit at room temperature for 1 hr.
Divide the dough into 20 g portions and roll each portion into a ball. Place on a parchment lined baking sheet and cover with a damp towel to prevent the dough from drying out as you work with each portion.
Dust your counter top evenly with the starch mixture. I like using a fine mesh sieve to accomplish a nice even dusting.
Take a ball of dough and roll it out into a 6-inch diameter circle. Dust the top of the circle generously with the starch mixture and set aside. Repeat making 6-inch circles with four more balls of dough. Stack the on the first one, dusting generously between circles with the starch mixture.
Once you have a stack of 5 circles, move the entire stack to your rolling counter. Roll our the stack until you've got a 9-inch circle. Then separate each piece of dough, dust between the layers with the starch mixture, re-stack them and continue to roll them out again until the circles are about 12-inches in diameter. Each layer of dough will be paper thin at this point.
Cut out two pieces of parchment paper and place the stack of dough on one piece and then place the other piece of parchment paper on top. Roll-up the stack of dough, being careful not to apply any extra pressure on the dough. Place the rolled-up dough in a plastic bag and refrigerate or freeze.
Repeat the process of rolling out the dough, working in groups of five, until you've made all the dough into circles and have it bagged.
Zhuzh it up!
The best way to evenly dust the surface of a counter or the discs of dough is by using a fine-mesh sieve. Even dusting is important to prevent the dough from sticking and tearing.
Phyllo dough can be stored in the freezer for months. Just remember to thaw it by placing it in your refrigerator the night before you plan to use it.
This amazing recipe was written by Chef John. Find it on the website Allrecipes.com