Phyllo Pastry
This pastry is easier to make than you could ever imagine
Makes enough for: 1 batch pastry
Ingredients
- 100 g bread flour, plus extra for dusting
- 1 pinch fine salt
- 7.5 mls olive oil
- 40 mls warm water
- Cornflour for dusting
Method
- 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.