Basic Phyllo Dough
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3½ to 4½cups finely ground durum semolina
- 1scant teaspoon salt
- 1¼cups water
- ½cup extra-virgin olive oil, plus more for the bowl
- 1tablespoon red-wine vinegar or lemon juice
Nutritional analysis per serving (10 servings)
336 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 8 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a mixer fitted with a dough hook, combine 3¼ cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in ¼-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should take about 10 to 12 minutes.
- Step 2
Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it’s frozen, first defrost in the refrigerator.)
Private Notes
Comments
The terms are actually very confusing because they can mean many things depending on where the recipe hails from. Durum is a type of hard winter red wheat, and semolina is the endosperm, but it can also mean the milling process itself and how the grain is ground. Confused? Me too!
You will want to find a flour with a high gluten content and/or a high protein to low carbohydrate ratio which will allow the dough to be stretched incredibly thin. Most all purpose flours should do nicely.
You're actually looking for a blend, and it can easily be found online. Good luck!
So if you make this with pre-made phyllo from a market (e.g., Whole Foods sells an organic phyllo from The Fillo Factory in the freezer case which is as thin as phyllo get's but VERY easy to work), then I assume you would want to layer some number of tissue thin phyllo sheets between layers of filling, like when making baklava, and brush oil between phyllo layers. Maybe start with 10 layers at the bottom and then 5 layers of phyllo between layers of filling, ending with 10 layers on top.
This turned out great.
This makes an amazing, toothy, flavorful crust, my favorite for all but the most delicate savory pies.
Made this with “00” flour and it was delicious.
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