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.
- 2 1/2 cups all-purpose flour (use gluten free flour if following a gluten free diet)
- 1 teaspoon sea salt
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup + 1 tablespoon water
Directions to Make Homemade Phyllo Dough:
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.
This post was written by GreekBoston.com