Making Your Own Phyllo - Tips Needed

[AlexiaTravels]

I’ve recently started experimenting with homemade phyllo dough, but I’m struggling to get it thin enough and achieve that perfectly flaky texture. No matter how much I roll it out, it never seems as paper-thin as store-bought phyllo. Any tips on the best rolling technique? Do I need a special rolling pin or method?

Also, how do you ensure it turns out light and flaky when baked? I’ve heard that brushing layers with olive oil or butter is key, but is there anything else I should be doing?

Would love to hear from anyone who has successfully made phyllo from scratch! Any secret tricks, best flour to use, or mistakes to avoid?

Looking forward to your advice! Thanks so much.

 

[k_tsoukalas]

Making phyllo from scratch is an art! Getting it paper-thin requires a long, tapered rolling pin (a xilokarida if you want the traditional Greek tool) rather than a standard rolling pin. Roll from the center outward while rotating the dough frequently. A trick is to roll the dough on a lightly floured surface, then gently lift and stretch it by hand, almost like pizza dough. Some people even use a thin dowel to wrap the dough around and gently roll it outward.

For a flaky texture, yes, brushing each layer with melted butter or olive oil is essential. Also, let the dough rest for at least 30 minutes before rolling—it helps relax the gluten, making it easier to stretch.

As for flour, a mix of all-purpose and a bit of bread flour gives good elasticity. Avoid overloading with flour while rolling to keep it delicate.