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

Ingredients
- 500g plain flour
- 1 tsp salt
- 325ml water, lukewarm
- 30g Stork tub, melted
- Cornflour for rolling and dusting
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 |
Instructions
- 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.
- Cover and allow the dough to rest for 2 hours.
- Dust the worksurface with cornflour and split the dough into 12 equal pieces.
- Working with one piece of dough roll it out to a small rectangle using a rolling pin.
- 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.
- 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.