Homamade filo (phyllo) pastry sheets
- Irina Janakievska
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Makes 12-14 round filo sheets (about 30cm) or 7 large rectangular sheets (standard 32×40cm baking tin)
More effort
Prep: 1 hr
plus 2 hrs resting
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Homemade filo pastry might feel intimidating, but this easy recipe produces paper-thin sheets that roll and layer well. Use in baklava, savoury pies and more
Dairy-free
Egg-free
Low sugar
Nut-free
Vegan
Vegetarian
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Irina says: Tested for both round and rectangular trays, this homemade filo pastry works perfectly for börek/burek, baklava and other layered pies. I've also given tips to help you handle, store and stretch the dough with confidence.
Ingredients
Nutrition
Units:
MetricUS
-
425g plain (all-purpose) flour
plus 10-15g for dusting, if needed
-
2 tbsp extra virgin olive oil
plus 1 tsp
-
1 tsp white wine vinegar
-
120-140g cornflour (cornstarch)
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Nutrition: per serving
- kcal165
- fat2g
- saturates0.4g
- carbs32g
- sugars0.2g
- fibre1g
- protein3g
- salt0.35g
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Method
-
step 1
Sift the plain flour and 1 tsp fine salt into a large bowl or the bowl of a stand mixer. Measure out 240-260ml lukewarm water into a jug. Make a well in the centre of the flour and add 2 tbsp olive oil, the vinegar and most of the water, reserving the rest.
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step 2
If kneading by hand, bring the mixture together using a fork or your hands, adding the remaining water gradually until you have a soft, supple dough. Turn out onto a lightly floured surface and knead for 8-10 mins until smooth, elastic and springy. If using a stand mixer fitted with the dough hook, mix on low speed for 1-2 mins until combined, adding the remaining water if too dry or a light dusting of flour if too sticky. Turn up the speed to medium-high and knead for 5-6 mins until the dough is smooth and coming away from the sides of the bowl.
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step 3
Lightly oil a clean bowl with ½ tsp olive oil. Put the dough in the bowl and lightly oil the surface using the remaining oil. Cover and leave to rest at room temperature for at least 2 hrs.
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step 4
Once rested, divide the dough according to the shape of filo you want to make or the size and shape of tray you plan to use. For round sheets (to fit a round baking dish about 30cm in diameter), divide the dough into 12-14 equal-sized balls (about 50-55g each). For rectangular sheets (to fit a baking dish about 32 x 40cm), divide the dough into seven equal-sized balls (about 100g each).
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step 5
Generously dust the work surface with the cornflour. Working with one dough ball at a time, roll the ball out from the centre outwards, turning frequently and dusting with more cornflour as needed. For round sheets, roll the balls out until they're 1-2mm thick and 30-35cm in diameter; for rectangular sheets, roll the balls out until they're 1-2mm thick and 32-35 x 40-45cm. When stretching large rectangular sheets, rotate the dough and lift it gently using the rolling pin, rather than dragging it – this will avoid sticking and tearing. Stack the rolled-out filo sheets between sheets of baking parchment, or dust generously with cornflour to prevent them from sticking together. Put a clean, damp tea towel on top to prevent them from drying out.
-
step 6
Immediately use the filo sheets in your chosen recipe or, to store, put a sheet of filo on a sheet of baking parchment and dust generously with cornflour. Stack the remaining sheets on top, dusting generously with cornflour between each layer. Cover with another sheet of baking parchment, fold it over loosely, then wrap and seal in a reusable food bag. Chill until needed, or for up to 48 hrs.
Irina's tips for making filo pastry
Work environment: filo dough reacts to its environment. Work in a warm room (ideally 22-25 C). In a dry kitchen, lightly cover the rolled-out sheets with a damp tea towel to prevent the edges from drying out.
Make ahead: the dough can be prepared up to 48 hrs in advance. To store, put a sheet of filo on a sheet of baking parchment and dust generously with cornflour. Stack the remaining sheets on top, dusting generously with cornflour between each layer. Cover with another sheet of baking parchment, fold it over loosely, then wrap and seal in a reusable food bag. Chill until needed, or for up to 48 hrs.
Resting is essential: leaving the dough to rest relaxes the gluten, making it easier to roll out thinly without resistance or tearing.
Rolling pin: a long, thin rolling pin (such as an oklava) can make rolling and stretching the sheets easier, especially for large rectangular filo. But, a standard rolling pin works perfectly well.
Rolling order: work from the centre outwards, not edge-to-edge, to maintain even thickness and prevent tearing.
Minor tears are fine: small holes or tears will disappear once the sheets are layered. If the dough resists or tears excessively, cover and rest for 5 mins before continuing.
Dusting: use cornflour sparingly when rolling out – a light, even layer prevents sticking without drying out the dough.
Thickness: sheets rolled out to a 1-2 mm thickness are already suitable for filo and can be used as they are.
Optional stretching: confident cooks can gently hand stretch the sheets further, if desired. Use your fingertips to work from the centre outwards, rotating as you go, until the dough is almost transparent.
Handling large sheets: when stretching large rectangular sheets, rotate frequently and lift gently using the rolling pin, rather than dragging, to avoid sticking and tearing.
Trim edges: trim uneven edges for a neat finish. Don’t discard the trimmings – they can be layered and baked alongside the sheets or used in soups as a quick fresh pasta substitute.
Using sheets: when making börek/burek or layered pies, brush each sheet lightly with olive oil or melted butter for a crisp, golden finish. For baklava, brushing is optional if you plan to pour over syrup after baking.
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