Homemade Phyllo Dough (Baklava Sheets)
Create your own delicate and flaky phyllo dough for baklava, providing a more satisfying texture and flavor compared to store-bought options.
Ingredients
Phyllo Dough
- 2 cups all-purpose flour Plus extra for dusting
- 1/2 cup water
- 1/4 teaspoon salt A pinch enhances flavor
- 2 tablespoons oil or melted butter
- 1 teaspoon vinegar Optional, helps with dough stretch
Baklava Syrup
- 1 cup sugar Main sweetener for syrup
- 1 cup water
- 1 tablespoon lemon juice Prevents crystallization
Baklava Filling
- 2 cups chopped nuts (walnuts or pistachios) Must be finely chopped
- 1/4 cup sugar
- 1 teaspoon cinnamon Adjust depending on nut type
- 1/8 teaspoon salt Enhances sweetness
Instructions
Prepare the Dough
- In a mixing bowl, combine flour and salt.
- Add water, oil (or melted butter), and vinegar to the flour mixture.
- Knead until a smooth dough forms, then cover and let rest for at least 30 minutes.
Roll the Dough
- Divide the dough into small pieces and roll each piece as thin as possible, keeping the rest covered.
- Dust with flour as necessary to prevent sticking.
Prepare the Filling
- In a bowl, mix chopped nuts, sugar, cinnamon, and salt.
Assemble the Baklava
- Butter a baking pan, and begin layering the phyllo dough sheets, brushing each layer with melted butter.
- After several layers, add a layer of nut filling, then repeat until all layers are used.
- Cut the assembled baklava into diamonds or squares before baking.
Bake and Soak
- Bake in a preheated oven until golden brown, about 40 minutes.
- Meanwhile, prepare the syrup by boiling sugar, water, and lemon juice until syrupy.
- Once baked, pour cooled syrup over hot baklava and let it soak for several hours.
Notes
Rest dough at least 30 minutes for better stretch. Keep layers covered to avoid drying out while working. Store baklava loosely covered to stay crisp.