Filo Pastry


Ingredients Volumetric
450 g Laucke Type ‘00’ Special White Flour 2⅘ cups
5 g Salt ½ tsp
210 ml Water ⅘ cup
50 g Olive Oil 3½ tbsp
Extra olive oil or butter to coat in separate container


  1. Put all ingredients except the extra olive oil in a mixing bowl. Mix it by hand to form a stiff dough. If needed, add more water or flour to ensure quite a firm non sticky dough. Once you have formed a dough, place on a floured bench and knead vigorously until it becomes very smooth almost like chewing gum, but it should not be sticky. Put it back in the bowl, and leave for at least 30 minutes, covered with a clean table cloth. You can mix this dough by machine, if you have a dough mixer capable of handling tight hard doughs.

  2. Cut into 8 equal portions, weighing if necessary. And shape each piece into a round ball. The filo dough rolls better when soft and elastic. If it feels too stiff, add a little more water and mix in to make it softer.

  3. Take each portion and using flour to avoid sticking, roll out with a rolling pin to as thin as you can without rupturing or tearing the dough sheet. Alternate through all 8 pieces allowing each to relax between rolling attempts.

  4. Once you have got each sheet as thin as possible using the rolling pin, introduce a floured cloth, and then start gently stretching each sheet on the cloth working around all sides until the dough is quite thin and transparent. Transfer each finished sheet to another lightly floured cloth layering them on top of each other, lightly brushing olive oil between each sheet. Do not oil the top of the final layer.

  5. Once you have stretched and oiled all 8 layers then you are ready to start using your filo to make the final product.

If you wish to store the filo, place a piece of baking paper on the top and invert, removing the cloth. Then roll up in the paper and place in an air tight plastic bag and freeze. Allow to thaw totally before attempting to unroll.

You are now ready to begin producing whatever product you had in mind for the filo pastry

  • Laucke Specialities


Are you sure you want to print? Print Cancel