16 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 5
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1

This is used in place of phyllo dough as it is much easier to make.

MOEDON
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Ingredients

Directions

  • Lightly flour a pastry cloth. Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.

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  • Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with ingredients and roll or fold over.

  • Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

Nutrition Facts

133.75 calories; 3.58 g protein; 18.41 g carbohydrates; 4.94 g fat; 34.38 mg cholesterol; 113.7 mg sodium.Full Nutrition


Reviews (15)

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Most helpful positive review

12/09/2008
I used this recipe to make Baklava. I don't know what Baklava looks like tastes like and I've never cooked with Phyllo Dough either. My finished product tasted delicious though so 5 stars for the recipe!!! I can never find Phyllo Dough in the grocery store so this recipe helps out alot. UPDATE I finally cooked with phyllo dough and I must say that this is SO MUCH BETTER! I'm never going to use the packaged stuff ever again.
(60)

Most helpful critical review

01/20/2011
sorry but i didn't care for it as a phyllo subsitute. not flakey kind of tough. made an apple strudel with it.
(2)
16 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 5
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 3 Rating Star 1
12/09/2008
I used this recipe to make Baklava. I don't know what Baklava looks like tastes like and I've never cooked with Phyllo Dough either. My finished product tasted delicious though so 5 stars for the recipe!!! I can never find Phyllo Dough in the grocery store so this recipe helps out alot. UPDATE I finally cooked with phyllo dough and I must say that this is SO MUCH BETTER! I'm never going to use the packaged stuff ever again.
(60)
09/02/2003
Excellent. I put the dough through a noodle maker instead of strechting it by hand. Thank you very much.
(28)
03/11/2008
This reminds me of the recipe my mom used to use when making her Macedonian cheese burek. She would use old clean sheets specifically saved for this purpose and roll out countless phyllo snakes full of tasty feta/egg mixtures. I remember 3-4 large sized pans baked on Saturday mornings. And the crispy flaky texture was amazing. Puts the store bought stuff to shame and I could never understand why anyone would use store bought. This is more versatile.
(21)
01/14/2008
Girl! First time to use this and make it for Baklava-it was wonderful! This is also the first time I had not changed the recipe slightly. You have a winner! It is also fun to play with!
(13)
03/17/2003
I tried this recipe a couple days ago and it worked wonders. I used it for some chicken roll-ups which I fried in oil. I would use this as an equivalent for frying a tortilla for a mexican style dish. It's less greasy that using a tortilla.
(11)
08/09/2010
20/04/2009 I ve never bought Phyllo dough because I have problems to find it in my country. I used this recipe. I don t know how Phyllo dough must be all I can say this recipe makes very good dough. 5 stars Update Finally I found Phyllo and I have to change the rewiew. I realized this is not a phyllo dough substitution. It is imposible to roll and stretch the dough so thin as phyllo is so you will get the wrong dough and texture in final dish. When you bake with phyllo you put a few layers together. It is imposible to do with this dough. Even if you are able to stretch this dough very thin without tearing the layers will stick together so you will get almost one layer after baking. The texture wasn t flaky at all. I realized this recipe can't be used for Baklava and other Arabic sweets or Greek recipes with Phyllo. I tried this dough for other recipes without success too.
(10)
04/13/2011
I live 4 hours away from Brooklyn where I used to get the BEST knishes.... Was really craving a good sized NY-style knish and this is the recipe I used for the dough. I tripled the recipe to produce 5 large-size rounds (about the size of a dinner plate). I had no trouble with it except to say that I added an additional teaspoon of white vinegar even after tripling the normal amt to help let it stretch. (Which if you weren't aware is the reason the dough stretches so well in the first place - you could substitute with the same amt of lemon juice if you were making more of a dessert dish.) FANTASTIC - and it really hit the spot!
(10)
05/27/2010
i give this 4 stars as it came out great but doesnt have that flakey texture phyllo has. also i had to add about a cup more flour as the 1/3 cup milk turned out to be a bit much
(8)
09/30/2009
I like this recipe. I do not know how this recipe calls it for cooking it this long my phyllo would have been burnt to a crisp. Maybe it is just my oven lol. (new oven too) They came out all right. I wanted to add some vanilla extract the second time it ruined the consistant of the dough and would not stretch. I guess this is one of those recipes you need to be careful how you change things up a bit. Maybe it was the alcahol in the extract. good recipe nonetheless.
(8)