I love the store-bought phyllo, don't get me wrong. Sometimes, though, when I want to make a quick supper - I don't always want to go through the work. Yes, store-bought phyllo is a lot of work even though it has the appearance of saving time. The thin sheets don't make much of a dent, and I lose time because I have to use more sheets and each sheet needs to be buttered, etc.
When I want to make it fast, I use homemade phyllo - this is best for stuff like tiropitakes and the like, that I can whip together fast and make in smaller batches. This is the recipe I use for homemade phyllo.
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
1. In a large mixing bowl, whisk together the flour and salt.
2. Add in the olive oil and mix until the flour looks crumbly.
3. Slowly pour in the warm water while stirring with a spoon. Keep mixing until a smooth dough forms.
4. Knead the dough on a floured surface for at least 10 minutes until it becomes soft and elastic.
5. Place the dough back into the mixing bowl, cover it with a damp cloth, and let it rest for at least 30 minutes.
6. After 30 minutes, divide the dough into 8 or 10 equal pieces and roll each piece out into a thin sheet. Try to make it as thin as possible without tearing it.
7. Dust each sheet with a light coating of flour and stack them neatly on top of each other.
8. Use a sharp knife to trim the edges for an even rectangle shape.
9. Roll the stack of sheets into a tight roll, and then cut it into sections that match the size of your desired final product.
When I want to make it fast, I use homemade phyllo - this is best for stuff like tiropitakes and the like, that I can whip together fast and make in smaller batches. This is the recipe I use for homemade phyllo.
- 2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water
1. In a large mixing bowl, whisk together the flour and salt.
2. Add in the olive oil and mix until the flour looks crumbly.
3. Slowly pour in the warm water while stirring with a spoon. Keep mixing until a smooth dough forms.
4. Knead the dough on a floured surface for at least 10 minutes until it becomes soft and elastic.
5. Place the dough back into the mixing bowl, cover it with a damp cloth, and let it rest for at least 30 minutes.
6. After 30 minutes, divide the dough into 8 or 10 equal pieces and roll each piece out into a thin sheet. Try to make it as thin as possible without tearing it.
7. Dust each sheet with a light coating of flour and stack them neatly on top of each other.
8. Use a sharp knife to trim the edges for an even rectangle shape.
9. Roll the stack of sheets into a tight roll, and then cut it into sections that match the size of your desired final product.
