How to make Filo pastry at home?

Question

Filo pastry used in sweets is flaky and crisp. The sweets have a distinct taste. It will be wonderful to get a recipe to prepare the Filo at home. Can anyone help ?

Answer 1

Shop bought filo is that good these days it's not worth making your own.

Answer 2

I have never made phyllo. I watched by grandfather do it when I was I kid and he made it look easy-it's not He used to be able to stretch it into a very thin table sized sheet- amazing
.Making phyllo is all about technique. If you can hand toss a pizza you can probably make it,
There is a recipe out there that says you can make it using a manual pasta machine.That actually almost makes sense. I use a manual pasta machine when I make cannolis and diples.with great results. Type in how to make phyllo and see what you get
Some posters have given some wrong information on what's in phyllo. Phyllo is an extremely lean dough it has little if any fat[I've seen recipes where people add olive oil ] in it therefore it doesn't need to be worked cold . It's not croissant /danish dough nor is it puff pastry dough.

Answer 3

Filo Pastry

2 2/3 cup Unbleached flour
2 Tbsp. Olive oil
1 tsp. Salt Cornstarch, for dusting pastry board
1/2 cup Warm water

Sift flour and salt into bowl. Gradually add water to make a stiff dough.
Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4 inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting.

Yields 10 (12x16-inch) sheets.

Answer 4

Considering the amount of time and trouble that it would take to roll out a whole box of phyllo dough, I'll stick to the machine made kind and make up for the difference by what I put in it.

Answer 5

You neither can, nor should you ever try.

It takes two people and loads of patience, understanding and talent.

Do yourself a favor and go to the grocery store and buy it!

Same goes for making Brioche without a good bread dough mixer. Don't ever try and do it by hand! UGH!

Answer 6

That would be a monumental undertaking considering all the paper-thin layers. Plus, if you don't get the fat to flour ratio just right, and you overwork the dough, you will get a tough, flat result. Your best bet is to buy it from the grocery and then concentrate on the yummy fillings and recipes.

Answer 7

I don't know how to make it but I would imagine that it would be a little difficult because you have to get it thin and prevent it from drying...I would just buy the stuff at the store.

Answer 8

not as hard as everyone want to think it is. Just make sure evrything stays real cold (including tools and work surface) and its really simple. Just look up a phyllo dough recipie online, youll find tons.

Answer 9

You don't - you buy it in that box at the grocery.

Answer 10

I buy the frozen, ready made...it's easier.