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5 from 2 votes

Phyllo Pastry

This pastry is easier to make than you could ever imagine
Author: an original recipe from Lavender and Lime

Ingredients

  • 100 g bread flour plus extra for dusting
  • pinch of salt
  • 7.5 mls olive oil
  • 40 mls warm water
  • Cornflour for dusting

Instructions

  • Place the flour, salt and olive oil into a bowl
  • Add the water a little at a time, until the dough comes together
  • Turn out onto a lightly dusted surface and knead to develop the gluten
  • If you find you need slightly more water, just wet your hands and continue kneading
  • Shape into a rectangle and cover with cling film
  • Place into the fridge to rest for an hour
  • Dust the dough with cornflour
  • Roll through your pasta machine on the widest setting 5 times to laminate the dough
  • Stretch the dough by hand or use a rolling pin until as thin as you can get it

Notes

The way you laminate determines the shape. If you want a long thin sheet then laminate the dough with the shortest side going into the machine. If you want a broader sheet, laminate the dough with the widest side going into the machine. Or cut in half if you would prefer two sheets.