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Simple Phyllo (Filo) Dough
Get ready for layers of crunchiness. This simple phyllo (filo) dough is made with four simple ingredients only: Flour, vinegar, vegetable oil and water. It's perfect for all kinds of savory or sweet treats. I am talking Baklava, Apple Strudel, Spanakopita and more. You get the memo, this is one useful recipe to have in your back pocket. My mom, Jernej's mom and grandma, Jernej, all the great cooks of the world have their own "best phyllo dough recipe" and in my humble opinion this is one of those recipes that is so dependent on your vibe while making it. If you are focused and excited to be making it, it will turn out great, but if you are in a hurry and stressed it won't work (trust me, I have phyllo dough holes to prove that theory :)) We also encourage you to follow the exact measurements in this recipe because this one is tested and it works well but by adding more oil or flour the texture of the dough might be different and harder to work with. When you will make this one at home, you will be so excited and proud of yourself that I am sure you won't ever buy it at the store anymore. Why? Because this one is tastier, flakier, and crunchier. Come on, let's get started.

Simple Phyllo (Filo) Dough

Simple Phyllo (Filo) Dough

Simple Phyllo (Filo) Dough

Simple Phyllo (Filo) Dough

The best way to stretch the dough is from the center of the dough to the outside corners, working your way around the sheet of dough. Place your hands (palms facing up) underneath the phyllo dough, and start pulling, stretching the dough from the center to the outside corners very gently. Stretch until translucent. Simple Phyllo (Filo) Dough

Today we aren’t talking just about how to make homemade, simple phyllo or filo dough. We are also talking about ways to store it. It’s always good to have some rice flour in storage but it comes really really handy in this recipe. The rice flour prevent the sheets of phyllo dough from sticking together when storing them. Simply sprinkle the sheets generously on both sides, then first wrap the phyllo sheets in baking paper to prevent any sticking and then wrap in clingfilm and store in the fridge for up to four days.

Simple Phyllo (Filo) Dough

Simple Phyllo (Filo) Dough

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    6
    people
  • preparation:
    20
    minutes
  • Dough rest:
    60
    minutes

METHOD

  • Knead into an elastic dough

    Add all-purpose flour, water, vegetable oil, apple cider vinegar and a pinch of salt to a bowl. Stir everything to combine using a wooden spoon, then transfer the dough to a clean working surface and start kneading the dough. Knead with your hands for about 5 minutes or until the dough is nice and elastic. Cover with a bowl and leave the dough to sit for about 5 minutes, then knead again for a minute.

  • Leave the dough to rest

    Knead into a ball, then lightly brush with oil. Put the dough in a freezer bag or wrap tightly with plastic wrap. Place in the fridge for at least one hour or overnight. This way the dough will become more pliable and easier to stretch.

  • Stretch

    Place a large tablecloth over your working surface or table. Sprinkle the tablecloth with flour and place the rested dough on top. Use the rolling pin to gently roll out the dough to paper-thin thickness. Then stretch the dough using your hands, be careful not to make any holes in the dough. The best way to stretch the dough is from the center of the dough to the outside corners, working your way around the sheet of dough. Place your hands (palms facing up) underneath the phyllo dough, and start pulling, stretching the dough from the center to the outside corners very gently. Stretch until translucent.

    Tip
    Remove any jewelry before stretching the dough.
  • Store

    You can use phyllo (or filo) dough for all kinds of savory or sweet treats right away or you can store it for later. For storing, carefully cut the phyllo on 30 cm x 20 cm (12-inch x 8-inch) sheets. Sprinkle each sheet with rice flour on both sides. Stack the sheets, then first wrap them in baking paper and then wrap in plastic wrap. Store in the fridge for up to 4 days.

    Tip
    Using rice flour will prevent the sheets sticking together.

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