Homemade filo pastry

    1 hour 30 min

    This can be used in place of shop bought filo pastry.

    315 people made this

    Serves: 8 

    • 200g plain flour
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 80ml warm milk
    • 2 teaspoons butter, melted
    • 1/8 teaspoon vinegar
    • 2 tablespoons butter, melted

    Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Lightly flour a pastry cloth. Sift 200g flour with salt onto a board and make a well in the centre. Add beaten egg mixed with 80ml warm milk, 2 teaspoon melted butter and vinegar into centre of the well. Depending on your flour you may have to add more milk.
    2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.
    3. Preheat oven to 200 C / Gas 6.
    4. Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the pastry gently from the centre out, trying not to tear it. It should stretch to about 1 metre square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with desired ingredients and roll or fold over.
    5. Brush the surface with melted butter and bake 20 minutes, then lower temperature to 180 C / Gas 4 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

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    Reviews in English (15)


    I used this recipe to make Baklava. I don't know what Baklava looks like, tastes like, and I've never cooked with Phyllo Dough either. My finished product tasted delicious though so 5 stars for the recipe!!! I can never find Phyllo Dough in the grocery store so this recipe helps out alot. ***UPDATE*** I finally cooked with phyllo dough and I must say that this is SO MUCH BETTER! I'm never going to use the packaged stuff ever again.  -  11 Jul 2008  (Review from Allrecipes US | Canada)


    Excellent. I put the dough through a noodle maker instead of strechting it by hand. Thank you very much.  -  29 Aug 2003  (Review from Allrecipes US | Canada)


    This reminds me of the recipe my mom used to use when making her Macedonian cheese burek. She would use old clean sheets specifically saved for this purpose and roll out countless phyllo snakes full of tasty feta/egg mixtures. I remember 3-4 large sized pans baked on Saturday mornings. And the crispy flaky texture was amazing. Puts the store bought stuff to shame and I could never understand why anyone would use store bought. This is more versatile.  -  11 Mar 2008  (Review from Allrecipes US | Canada)