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recipe image Filo Pastry

Filo Pastry

Filo Pastry

  • Prep time
    1 hour
  • Servings
    12 portions
  • Difficulty


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


      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.