Phyllo Pastry

Phyllo Pastry

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Phyllo pastry is a difficult and time-consuming pastry to make and unlike other pastries requires warm ingredients and rough handling as the pastry has to develop the strength to be stretched to a wafer thin amount. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Servings: 4
Calories: 305


  • 2 cups strong plain flour bread flour
  • 1/4 level tsp salt
  • 1 egg lightly beaten
  • 2 tbsp oil
  • 1/4 level tsp lemon juice
  • 5 tbsp lukewarm water


  • Mix and knead the flour, salt, oil, lemon and water.
  • Throw the dough hard on to a flat worktop beating and kneading in between this allows the gluten in the flour to develop strength for the pastry to be stretched into a very thin, resilient sheet.
  • On a clean tablecloth dusted with flour, roll out as thin as possible then stretch the dough from the centre with your hands untill completely translucent
  • Leave the dough on the cloth to dry and 'rest' for about 15 minutes before using.
  • Bake at 180°C (375°F) mark 5, except where otherwise specified, until lightly browned.
  • Storing Phyllo Pastry 1. Uncooked dough keeps for up to a day, wrapped in cling film or foil in the refrigerator.
  • To freeze, pack dough in freezer cling film or foil. Thaw at room temperature.
Calories: 305 kcal
Carbohydrates: 48 g
Protein: 8 g
Fat: 9g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 18 mg
Potassium: 82 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 59 IU
Vitamin C: 1 mg
Calcium: 16 mg
Iron: 3 mg
Dishes Pastries
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