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Homemade Phyllo (Filo) Dough: a foolproof recipe for flaky dough every time

Total time: 20 Min
Difficulty: Low
Serves: 10 people
By Cookist


6-8 cups
hot water
1 ¼ to 1 ⅓ cups
white vinegar or raki
2 teaspoons
Olive oil
2 teaspoons
1, juiced

Making any kind of dough homemade can be intimidating, but it’s usually quite easy. This homemade phyllo dough is no exception! Phyllo dough is quick and simple to make at home and can be used in a wide variety of ways. Phyllo dough is a type of dough that is commonly used in Greece to make sweet and savory cakes. Phyllo dough creates thin layers which gives final products flaky results for delicious treats!

What is Phyllo Dough?

Phyllo (or Filo) dough is a type of pastry dough that is frequently used in Greece. One of the more well-known dishes that requires this dough is baklava! The dough is typically made from flour, water, and a small amount of oil or vinegar. You can buy phyllo dough premade, but making it from scratch will take your recipes up a notch.

How to Make Phyllo Dough

Begin making the dough.

To make phyllo dough with a rolling pin, you begin by adding 6 cups of flour into a large bowl and making a well in the center.

Add the water, vinegar, olive oil, and lemon juice.

Using a fork, begin to mix until the dough starts to form.

Knead the dough. 

Sprinkle some flour onto a flat surface and roll the dough onto the surface.

Knead the dough for about 10 minutes until it is smooth.

You can add oil to your hands if needed during this process.

Divide the dough.

Next, divide the dough into equal pieces (about 18-20) and roll each piece out into a ball shape.

Use a rolling pin and roll out each dough ball until the thickness is paper thin.

Use in whatever dish you’re making!

How to Use Phyllo Dough

Phyllo dough can be used in both savory and sweet dishes. Some savory options include: phyllo meat pie, phyllo squares with veggies and feta, and 3 cheese phyllo pockets. Some sweet options are: layered apple pie with phyllo dough crust, baklava, and halvah mille-feuilles.


You can use a pasta machine for the rolling out process instead of a rolling pin. Just continue to put it through the machine until each ball is paper-thin. If you’re using the rolling pin, just know you won’t get it as thin as you can buy it pre-made because you are not using a machine. It will still produce a great result, however.


Add 6 cups of flour into a large bowl. You’ll use more for kneading and rolling out the dough. Make a well in the center of the flour and add the water (starting with 1 cup) and vinegar. Using a fork, whisk the liquids in the well. Follow by adding the oil and lemon juice and continue mixing. Add more water if necessary to create a soft dough.

Flour a flat surface and turn the dough onto the surface. Sprinkle with more flour and knead the dough for about 10 minutes until it is smooth. Add oil to your hands during this process if necessary.

Cut the dough into 18-20 pieces and roll each piece into an oval shape.On a floured surface, roll the dough with a rolling pin until you reach a paper-thin thickness. Use as desired!

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