Thin and papery pastry sheets, also known as phyllo dough, often hold delectable sweet or savory fillings for a variety of recipes. But instead of purchasing ready-made pastry sheets, you can make a pastry sheet inexpensively using simple ingredients you most likely already have at home. After making a pastry sheet, stuff it with Greek fillings for a savory ethnic meal or fill it with sweet syrup and walnuts for delicious baklava. Prepare pastry sheets as a tasty, healthful and inexpensive addition to your favorite recipes.
Things You'll Need
- 1½ cups all-purpose flour (plus extra for rolling)
- Warm water
- Large bowl
- Narrow rolling pin
- Cooking oil
- Pastry brush
Measure out the flour and pour it into the bowl. Add 1 tbsp. of tepid water to the flour and knead the water into the flour with your hands. Add additional water until the flour holds together into a smooth dough. Do not add so much water that the dough becomes sticky. Stop adding water when the dough sticks together and you can knead it lightly into a smooth ball.
Cover the dough with a towel and allow it to rest for one hour.
Remove the towel and divide the dough into three equal pieces. Shape the pieces into balls.
Sprinkle additional flour over a pastry mat and begin rolling one dough ball out into a circle. Continue rolling until the ball is approximately 8 inches in diameter. Roll the other two balls in the same fashion until you have three 8-inch circles of dough.
Brush cooking oil over the top of one circle. Place another circle on top of the oiled circle. Brush cooking oil over the top of the second circle. Place the last circle on top of the oiled circle.
Sprinkle a light dusting of flour over the top circle and roll the stacked circles of dough out until they reach the desired size for your recipe. You can roll this dough out quite thin or leave it a little thicker, as you desire.
Lift the pastry mat with the rolled circle and flip the circle over onto the baking sheet or dish you will be using to bake your recipe.
Press the pastry sheet gently into the dish or over the baking sheet so it conforms to the surface. Take care not to damage the dough as you press it.
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