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Phyllo pastry

Recipe from: 10/26/1995 12:00:00 AM
Ingredients 4
Servings 0


  • 480
    cake flour
  • 5
  • 50
    olive oil
  • 300


Sift the cake flour and salt together. Add the olive oil and rub in with your fingertips until the mixture resembles breadcrumbs. Add the water slowly while mixing with your hands to form a stiff dough that is easy to roll out. Knead well until the dough is smooth and elastic. Divide the pastry into six uniform pieces, cover and leave in the fridge for about 30 minutes. On a lightly floured surface, roll out each piece of pastry until paper thin. Stack the pastry sheets on top of each other, dusting each with a little cake flour. Cover with a damp cloth until needed.


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