φυλλώδη ζύμη

fyllódi zými

Phyllo Dough

Step 1 - Prepare the Dough

• Add flour to mixing bowl, create a well with your fingers.
• Add oil, vinegar, salt and water.
• Mix with hands until combined and comes together in rough ball.
• Turn dough out to work surface, knead for 5 minutes until dough is pliable.
  • If dough tears when surface is stretched, let rest for 5 minutes and knead for a few more minutes.
• Cover in plastic wrap and let rest for an hour in room temperature.

Step 2 - Roll the Dough

• Remove dough from plastic wrap and pull off 100g of dough.
• Keep remaining dough covered.
• Cut the 100g piece of dough into five, 20g balls and place on work surface.
• Roll each ball into 6 inch (12cm) discs, dusting each one lightly with cornstarch mix and stack on top of each other, keeping covered as you go.
• Continue making phyllo in 5 ball increments as described above until all dough is used.
• Once all discs are rolled, dusted and stacked, set aside and clear the work surface to accommodate 12-14 inches (24-27cm) sheets.

Step 3 - Second Rolling to Final Thickness

• Place in center of floured work surface and begin rolling the stack of 5 discs at a time.
• Roll out the stack to a larger circle about double in size, rotating a 1/4 of a turn until doubled in size to 12-14 inches (24-27cm).
• The phyllo dough should be paper thin and elastic at this point.

Step 4 - Use and Storage

• Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. 
• Place on a sheet of parchment paper and top with another piece of parchment.
• Gently roll up the dough in parchment.
• Wrap in plastic wrap and refrigerate until needed (up to 4 days) or 6 weeks in freezer.