Easy Filo Dough

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Categories: Middle Eastern Pastry

Easy Filo Dough

baklava2.jpg

This recipe for filo dough, a paper-thin pastry often used for delicate foods such as Baklava and Spanakopita, is a snap to make.


4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour

1 tsp salt

2 c warm water

1/2 c oil or melted butter (preferably olive oil)

In the bowl of your food processor, pulse together the flour and salt.

Add the water and oil or butter and run until the dough comes together in a ball and leaves the side of the bowl.

Immediatel separate into eight pieces.

Using a heavily floured surface (like a SilPat) roll the dough paper thin, flouring often (you’ll need to do this quite often!). You should be able to see through the dough, barely. Use anywhere filo dough is called for.

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5 Comments

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  1. Carol Cripps 13. Jul, 2010 at 11:14 pm #

    This means I can have Strudel??? Cool!

Trackbacks/Pingbacks

  1. Better Batter Gluten Free Flour Review and Giveaway « Adventures of a Gluten Free Mom - 01. Feb, 2010

    [...] there is nothing that we cannot have if we want it bad enough (Better Batter even has a recipe for GF Filo (or phyllo) Dough and GF Pizza Rolls… like the Totino’s Pizza Rolls!). This is a very powerful thing for [...]

  2. Buttery Filo Dough  |  Better Batter Gluten Free Flour - 22. Nov, 2010

    [...] authentic filo recipe is a bit more work than the Easy Filo Dough also featured, but the paper thin pastry that results is incredibly light, buttery, and flaky. You [...]

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    [...] 1/2 recipe of Better Batter’s Easy Filo Dough FILLING 2 8-ounce cream cheeses, softened 3/4 c white sugar 1 1/2 tsp lemon juice 1/2 tsp almond [...]

  4. Meat Filled Appetizer Triangles – Samosas |  Better Batter Gluten Free Flour - 29. Jun, 2012

    [...] recipe Easy Filo Dough or Buttery Filo Dough rolled into thin sheets and cut into strips about 3 inches [...]

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