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. And it's way more fun than buying it frozen from the store.

Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
20 (10- to 12-inch) rounds of phyllo
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Starch Mixture:

Directions

Instructions Checklist
  • Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.

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  • Knead until dough is 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.

  • Divide dough into 20 (20 gram) portions using a kitchen scale; roll each portion into a ball. Place on 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 the cornstarch mixture. Flatten out the dough ball 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 of the 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. Re-apply 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 in plastic wrap. Refrigerate.

  • Repeat with the remaining 15 balls of dough in batches of 5.

Chef's Note:

You can use your phyllo sheets to make Chef John's Baklava.

Nutrition Facts

178 calories; protein 3.5g 7% DV; carbohydrates 32.6g 11% DV; fat 3.3g 5% DV; cholesterolmg; sodium 147.6mg 6% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/12/2018
I can’t thank you enough, Chef. My first time making homemade phyllo, and it was perfect. I picked up a package of store-bought phyllo and it was full of undesirable ingredients; I feel much better using this recipe. I couldn’t believe that the circles didn’t stick to each other while rolling them out together. Thanks for giving me the confidence to do something that I’ve been putting off for years. Read More
(11)

Most helpful critical review

Rating: 3 stars
06/03/2018
Wasn t as flakey as I d like for pot pie but it definitely tasted great! Maybe I should roll even thinner next time! Read More
(1)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2018
I can’t thank you enough, Chef. My first time making homemade phyllo, and it was perfect. I picked up a package of store-bought phyllo and it was full of undesirable ingredients; I feel much better using this recipe. I couldn’t believe that the circles didn’t stick to each other while rolling them out together. Thanks for giving me the confidence to do something that I’ve been putting off for years. Read More
(11)
Rating: 5 stars
09/27/2018
This was surprisingy simple enough. I didnt even have cornstarch on hand so I rolled the sheets with plenty of plain flour for dusting. As a result I couldnt go as far as I'd have liked but now I know the recipe and technique works as stated and I dont know why I waited so long to try homemade phyllo. Read More
(2)
Rating: 3 stars
06/02/2018
Wasn t as flakey as I d like for pot pie but it definitely tasted great! Maybe I should roll even thinner next time! Read More
(1)
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Rating: 5 stars
03/05/2019
It was like magic! I always hate admitting I can't make something by having to buy it every time and if I knew phyllo dough could be so easy I would have stopped buying it ages ago. The video was perfect too: very helpful not too fast-paced or painfully slow and entertaining. I made it to use in Bulgarian Banitsa in honor of Baba Marta and my husband was very pleased. So was I! My brother also loves Eastern European cuisine and cooking and when I sent him a picture of my hand through the dough he was satisfactorily envious.:) Read More
(1)
Rating: 3 stars
08/22/2020
Hi guys, female qualified chef here. After being asked by my boss to make a vegan phyllo by hand I chanced upon this recipe: 1. It does stick together well if you knead it adequately, which for me making a double recipe took 25 minutes by hand 2. Rolling all the layers together only works if you put LOTS of starch between the layers, and it still takes a massive amount of time. The best result I got was putting each layer In a pasta machine, making paper thin, and Drowning in olive oil between layers at the direction of my head chef (still took a long time to roll the layers paper thin) Read More
Rating: 4 stars
07/03/2020
I made this and used to make ground pork egg rolls! But I need to do it again. The dough is a little fiddley. I'll keep practicing. Read More
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Rating: 5 stars
04/05/2020
So easy! Read More
Rating: 5 stars
04/10/2020
I didn’t put enough starch on them before stacking them while I was rolling them all out but it turned out fantastic ! We had the tastiest meat pies with this dough. Read More
Rating: 5 stars
05/13/2020
Perfect! Made exactly as the recipe specified, with the exception that i eyeballed the 20 dough balls (since I don't have a scale). Never imagined I could make phyllo. Mine was so thin it was translucent. Made a perfect spinach pie. Read More