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Filo Pastry

  • Cooking timeNot available
  • Prep time1 hour 0 minutes
  • Servings12 portions
recipe image Filo Pastry


  • 500g plain flour
  • 1 tsp salt
  • 325ml water, lukewarm
  • 30g Stork tub, melted
  • Cornflour for rolling and dusting

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine the ingredients for the dough and work together in a stand mixer fitted with a dough hook. Once combined mix on a medium speed for 3 – 4 minutes until smooth.
  2. Cover and allow the dough to rest for 2 hours.
  3. Dust the worksurface with cornflour and split the dough into 12 equal pieces.
  4. Working with one piece of dough roll it out to a small rectangle using a rolling pin.
  5. Dust a clean cotton tea towel with cornflour and place the rectangle of dough on top. Using your hands gently stretch the dough into a larger rectangle, dusting frequently with cornflour, thinning the dough until it is see through and as thin as it will stretch.
  6. Carefully transfer the sheet to a sheet of baking paper, lightly floured and cover with a damp teatowel. Repeat the process with each piece of dough, stacking them on top of each other with a good dusting of cornflour.