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Recipe for Homemade Phyllo Dough

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Have you ever tried making your own phyllo dough? Most of us avoid making it because the common perception is that it’s a lot of work. While it’s more labor intensive than taking phyllo dough out of the package, it’s actually not as hard as it seems! This recipe makes enough for one 9 x 13 pan of spanakopita, tiropita, baklava, depending on how much phyllo you like to use.

Preparation of Dough for BaklavaIngredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup + 1 tablespoon water

Directions:

Add all the ingredients in order into a large mixing bowl. Stir gently with a wooden spoon or your hands until a tight ball of dough forms. Knead dough with your hands for about 5-7 minutes.

Break dough into about 8 equal sized pieces and roll out as flat as possible using a rolling pin, broom handle, or even a pasta roller. If you do have a pasta roller, this is the ideal choice because you can make it as thin as possible. Use the phyllo sheets as directed in the recipe. Use right away.

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This post was written by GreekBoston.com