I was finishing off making some spanakopita with store-bought phyllo pastry and had run out of the pastry with enough filling to make about 4 additional pieces (don’t you hate that?) so I decided to try my hand at a quick phyllo dough. It worked out extremely well so I thought I’d document the process. It’s getting dark so early these days, so you’ll need to excuse the horrible light in my photos.
Quick Phyllo Pastry
Makes about 4 sheets 15 cm x 30 cm (enough for 4 triangles)
Ingredients:
- 50 g all-purpose flour (10.5 ounces)
- 15 mL olive oil
- 2.5 mL red wine vinegar
- 1.5 g salt
- 25 -45 g water
Directions:
- Mix all of the ingredients together until you get a uniform, soft dough that does not stick. Knead for a few minutes. Set aside, wrapped in plastic wrap at room temperature for 30 minutes.
- Divide into two equal balls and roll out, thin enough to see through. I used my KitchenAid pasta maker to the thinnest setting.
- Use in your favourite phyllo recipe.
Wow, that does sound easy! I’ve never made phyllo before, but I would’ve thought it’d be more complicated.
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That sure sounds easy. The hardest part is probably to get the amount of water just right.
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Interesting! I’ve only used frozen phyllo pastry, never made my own. This recipe is so easy! Really need to try it — thanks.
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A simple and easy to follow recipe! Pasta maker is definitely right way to roll them evenly thin.
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