Filo Pastry

3h 12 discs, 15cm each servings

400g plain flour, plus extra to dust

5g fine salt

325ml warm water

30ml olive oil

Lurpak® Unsalted butter, melted, to brush between the layers when assembling your chosen recipe

Filo Pastry

Preparation

Before you get started, make sure you have an electric mixer with a dough hook and a long thin rolling pin.

Start by placing the flour in the electric mixer bowl along with the water and salt. Then mix on a low speed using the dough hook for two minutes. When the ingredients come together, pour the oil in a steady stream into the mixture and turn the machine to a medium speed for around three minutes. You’re looking for the dough to come away from sides of the bowl and be smooth, elastic and slightly sticky in consistency. Remove the dough and roll into a ball using oiled hands, before placing the dough into a lightly oiled bowl. Cover with a damp cloth and allow to stand at room temperature for a couple of hours.

On a lightly flour-dusted board, divide the dough into 12 balls. With your rolling pin, roll each ball into a disc measuring 0.5cm thick, cover with a damp cloth and repeat for the remaining balls. 

Lightly dust your work surface, place a disc of filo in the middle and roll into a15cm disc. Keep turning the dough, lightly dusting the top as you roll, applying pressure on each end of the rolling pin to stretch the filo. You’ll need to work quickly to prevent the filo drying out – as soon the sheet is around 0.5mm thick, lay it on a baking sheet and immediately cover with a damp cloth or cling film so it doesn’t dry out. Repeat the process for the remaining discs of dough making sure to layer the sheets between baking paper, covering each with cling film or a damp cloth. Use immediately or refrigerate, tightly wrapped in cling film. Be sure to use the pastry within 24 hours.

When it comes to assembling filo pastry in recipes the filo sheets are layered. Brush the sheets of filo generously with melted Lurpak® Unsalted butter to achieve the best results.

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