John Myers
Homemade Filo Pastry
The perfect homemade filo pastry recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 4 tbsp Olive oil
- 1 tsp Salt
- 100 ml Water
- Flour for rolling
- Olive oil for brushing
- Knead the flour, oil and salt with the water to a firm dough and knead the dough on a work surface (e.g. kitchen table) for at least 10 minutes.
- Make a dumpling dumpling and let it rest for about 20 minutes in a warm place. Please brush the dumpling with oil beforehand, otherwise it will dry out! Best put in a bowl with a lid.
- Divide the dumpling into 6 – 8 pieces, shape into balls, brush them with oil again and let rise for another 10 – 15 minutes in a warm place.
- Dust a clean tea towel with flour and roll out a ball of dough, as thin as possible. Place this sheet of dough on baking paper and do the same with all other dough balls.
- Please do not forget to dust the kitchen towel with flour again and again. Place a piece of baking paper between the dough sheets. Cover with a damp cloth until processing. The dough can be processed immediately or frozen until it is baked.
- Suitable for packets, triangles (briuats), spring rolls or cigar börek.
- Fill as desired, fold the sides over the filling and roll up, brushing the edges with egg yolk. Fry the finished rolls, drain and serve.
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