Homemade Phyllo Dough Recipe
How to make phyllo dough is a question we asked ourselves after enjoying many traditional Greek and Cretan pies. When our Airbnb host from Crete said she would show us how, we jumped at the opportunity. With only five ingredients, this homemade phyllo dough recipe is simple to make. Instead of pre-packaged dough, take your recipes up a notch with homemade phyllo dough.
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Servings: 8
Calories: 320kcal
Equipment
Ingredients
- 3 ½ cups All-Purpose flour
- ½ cup olive oil extra virgin
- 3 tablespoons lemon juice or 2 tablespoons lemon juice and 1 tablespoon of raki
- 1 to 1 ¼ cup water
- 1 teaspoon salt
Instructions
- Place the flour into a mixing bowl. It is not necessary to make a well. Simply add the salt olive oil, lemon juice, and raki to the flour
- Add a little water and then mix all the ingredients together by hand
- Keep mixing and adding a little water at a time. Keep adding the water until the dough comes together
- Knead by hand for 5 to 10 minutes until the dough is smooth and easy and there is no flour left sticking to the bowl or on your hands
- Stop when the phyllo dough feels elastic
- Cover and let the phyllo dough rest at room temperature at least 1 hour before using
- For even better results, place the dough in the fridge for one day before using
Notes
- In Crete, olive oil is one of the most traditional ingredients used in phyllo dough. Be sure to use extra virgin olive oil in the phyllo dough and in between the layers as you roll out the dough
- Feel free to substitute Raki or Ouzo with fresh lemon juice
Nutrition
Serving: 1 | Calories: 320kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 292mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 3mg
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