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READY IN 1½ hrs

Substitute Phyllo Dough

Read Reviews (15)

"This is used in place of phyllo dough as it is much easier to make." — MOEDON

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Original recipe makes 8 servings Change Servings

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg, beaten
1/3 cup warm milk

2 teaspoons butter, melted
1/8 teaspoon vinegar
2 tablespoons butter, melted

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Directions

Lightly flour a pastry cloth. Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.
Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with ingredients and roll or fold over.
Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

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PREP 30 mins
COOK 30 mins
READY IN 1 hr 30 mins

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I used this recipe to make Baklava. I don't know what Baklava looks like, tastes like, and I've never cooked with Phyllo Dough either. My finished product tasted delicious though so 5 stars for the recipe!!! I can never find Phyllo Dough in the grocery store so this recipe helps out alot. ***UPDATE*** I finally cooked with phyllo dough and I must say that this is SO MUCH BETTER! I'm never going to use the packaged stuff ever again.

—JOSEPHINE ♥ ALLRECIPES

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Most Helpful Critical Review

Aug 09, 2010

20/04/2009 I`ve never bought Phyllo dough because I have problems to find it in my country. I used this recipe. I don`t know how Phyllo dough must be, all I can say, this recipe makes very good dough. 5 stars ****Update***Finally I found Phyllo and I have to change the rewiew. I realized this is not a phyllo dough substitution. It is imposible to roll and stretch the dough so thin as phyllo is, so you will get the wrong dough and texture in final dish. When you bake with phyllo you put a few layers together. It is imposible to do with this dough. Even if you are able to stretch this dough very thin without tearing, the layers will stick together, so you will get almost one layer after baking. The texture wasn`t flaky at all. I realized this recipe can't be used for Baklava and other Arabic sweets or Greek recipes with Phyllo. I tried this dough for other recipes without success too.

—DiamondGirl amanecer

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16 Ratings

Sep 02, 2003

Excellent. I put the dough through a noodle maker instead of strechting it by hand. Thank you very much.

—GRARG

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Mar 11, 2008

This reminds me of the recipe my mom used to use when making her Macedonian cheese burek. She would use old clean sheets specifically saved for this purpose and roll out countless phyllo snakes full of tasty feta/egg mixtures. I remember 3-4 large sized pans baked on Saturday mornings. And the crispy flaky texture was amazing. Puts the store bought stuff to shame and I could never understand why anyone would use store bought. This is more versatile.

—Valentina

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Jan 13, 2008

Girl! First time to use this and make it for Baklava-it was wonderful! This is also the first time I had not changed the recipe slightly. You have a winner! It is also fun to play with!

—Blue Diamond

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Mar 17, 2003

I tried this recipe a couple days ago and it worked wonders. I used it for some chicken roll-ups which I fried in oil. I would use this as an equivalent for frying a tortilla for a mexican style dish. It's less greasy that using a tortilla.

—MONICOS

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Apr 13, 2011

I live 4 hours away from Brooklyn, where I used to get the BEST knishes.... Was really craving a good sized NY-style knish, and this is the recipe I used for the dough. I tripled the recipe to produce 5 large-size rounds (about the size of a dinner plate). I had no trouble with it except to say that I added an additional teaspoon of white vinegar even after tripling the normal amt to help let it stretch. (Which if you weren't aware is the reason the dough stretches so well in the first place - you could substitute with the same amt of lemon juice if you were making more of a dessert dish.) FANTASTIC - and it really hit the spot!

—Chad

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May 27, 2010

i give this 4 stars as it came out great but doesnt have that flakey texture phyllo has. also i had to add about a cup more flour as the 1/3 cup milk turned out to be a bit much

—kelly

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Nutrition

Calories
134 kcal
7%

Carbohydrates
18.4 g
6%

Cholesterol
38 mg
13%

Fat
4.9 g
8%

Fiber
0.6 g
3%

Protein
3.6 g
7%

Sodium
114 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Substitute Phyllo Dough

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 134
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 2.8g 14 %
Cholesterol 38mg 13 %
Sodium 114mg 5 %
** Potassium 50mg 1 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 0.6g 3 %
Protein 3.6g 7 %
Sugars 0.6g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 12 %
** Thiamin 19 %
** Niacin 16 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.