Homemade filo is a technique project rather than a quick pastry. The dough itself is simple; the challenge is rolling each sheet extremely thin without letting it dry.
Cook · Recipe
Homemade Filo Pastry
Thin, nearly translucent pastry sheets made from flour, water and olive oil for crisp layered savoury or sweet bakes.
At a glance
Recipe summary
- Prep
- 35 min
- Rest
- 55 min
- Total
- 1 hr 30 min
- Serves
- 10–12 sheets
- Skill
- Advanced
What you need
Ingredients
Metric US Ingredient
280 g 2 cups plain flour Plus extra for dusting.
2.5 g ½ tsp fine salt
160 ml ⅔ cup warm water
60 ml ¼ cup olive oil Plus extra for coating the sheets.
How to make it
Method
- Mix the 280 g flour and salt in a bowl. Gradually add the warm water and 60 ml olive oil to make a soft dough.
- Knead for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- Divide the dough into 10 to 12 equal balls and keep them covered while working.
- On a lightly floured surface, roll one ball as thinly as possible, turning it frequently. Continue stretching carefully until nearly translucent.
- Brush the sheet lightly with olive oil and place it on a clean cloth. Cover immediately so it does not dry out.
- Repeat with the remaining dough. Use the sheets straight away, brushing between layers according to the chosen recipe.
- For baking, most filled filo dishes cook well at about 200°C / 180°C fan / 400°F until crisp and golden; follow the filling recipe for the exact time.
Useful notes
Equipment
- Large mixing bowl
- Rolling pin or pasta machine
- Clean kitchen cloths
- Pastry brush
- Dough scraper
Substitutions
- Use a neutral oil instead of olive oil.
- A pasta machine can help achieve evenly thin sheets.
- For many dishes, shop-bought filo is a practical substitute.
Allergen notes
- Contains wheat.
Storage
Use homemade filo as soon as possible. Layer the sheets between lightly oiled baking paper, wrap tightly and refrigerate for up to 2 days, or freeze for up to 1 month.
Tips
- Keep every unused piece covered because filo dries very quickly.
- Resting the dough makes it easier to stretch.
- Roll from the centre outwards and use only enough flour to prevent sticking.