Homemade Phyllo (Hand-Rolled and Pasta Roller Versions)
Homemade phyllo dough is made from a simple mixture of flour, water, olive oil, red wine vinegar, and salt. Unlike store-bought versions, which can be slightly dry or brittle, homemade phyllo dough is soft, pliable, and full of flavor. It’s traditionally rolled out by hand or with a long rolling pin into thin sheets that are almost translucent, requiring a bit of patience and finesse. Once baked, it becomes beautifully crisp and golden, with a light, flaky texture. Making phyllo from scratch brings a rustic, artisanal touch to any recipe.
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What to Know About Making Homemade Phyllo
Rolling phyllo by hand
There is no trick or hack for rolling phyllo by hand. It is at times a journey filled with confusion, frustration, and defeat. My skills in rolling phyllo by hand are far from perfect, as you can see in the video. My sheets don’t end up in a perfect cirlcle or really in any particular shape. The phyllo I end up with is much thicker than it would be if I had decades of practice rolling dough. All that being said, it’s well worth the time and effort to hand roll your phyllo.
While there may not be any tricks to hand rolling phyllo, a long, thin rolling pin (like this one) does make rolling phyllo a bit easier.
using a pasta roller
If rolling phyllo by hand sounds exhausting, using a pasta roller for your phyllo is a great option. Using a pasta roller takes longer since the pieces of dough used are smaller. And the sheets of phyllo are more narrow than hand rolling. But the benefit of using a pasta roller is thinner, more uniform sheets of phyllo.
How Do I Store Phyllo Sheets? How Long Will They Last?
If you plan to use your phyllo the same day you make it, simply cover the sheets with a kitchen towel to prevent them from drying out. Place them in the fridge if you won’t be using it right away. Allow phyllo to sit at room temperature for 30 minutes before using.
To store phyllo sheets for furture use, place well-floured and folded sheets in the freezer. Once the sheets are frozen enough to handle, place them in an airtight container or food storage bag. Store them in the freezer for up to 2 months. When you’re ready to use them, thaw the phyllo sheets at room temperature for 30 minutes.
Homemade Phyllo
Equipment
- Pasta Roller or Stand Mixer with Pasta Roller attachment
Ingredients
- 750 grams flour
- ½ tbsp salt
- 340 mL water
- 120 mL olive oil
- 30 mL red wine vinegar
Instructions
Making the Dough
- Add the flour and salt to a large bowl. Whisk to combine.750 grams flour, ½ tbsp salt
- Add the water, olive oil, and vinegar to the flour mixture. Mix by hand until combined. The mixture will be slightly crumbly at this stage.340 mL water, 120 mL olive oil, 30 mL red wine vinegar
- Turn out dough to a clean working surface and knead by hand for 5 minutes until the dough is smooth.
- Place dough in a clean bowl, cover with a kitchen towel, and let rest for 30 minutes.
To Roll By Hand
- Divide the dough into 6 equal pieces (a little less than 200g each).
- Working with one piece at a time, place on a well-floured work surface. Use a rolling pin to roll to your desired thickness, dusting with flour as necessary to prevent sticking.
To Roll Using Stand Mixer
- Attach the pasta roller attachment to your stand mixer. Set pasta roller to the thickest setting.
- Take 50g of dough and feed through the pasta roller on low speed. Repeat on the same setting 3-4 times.
- Stop the mixer and change the thickness setting by one level. Pass the dough through the roller at this setting 3-4 times on low speed.
- Continue this process until you reach the thinnest setting. If the dough sticks to the pasta roller, lightly flour both sides and continue the rolling process.
Storing the Dough
- Generously flour each sheet of phyllo before folding it.
- To use the same day: Cover with a kitchen towel to prevent the phyllo from drying out while you roll the remaining dough.
- To store for later use: Place folded phyllo in the freezer. Once the sheets are mostly frozen, place in a sealed container or food storage bag. When ready to use, thaw frozen phyllo sheets at room temperature for 30 minutes.
