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105min
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Filo-Style Pastry

A practical home-kitchen method for making filo-style pastry from scratch in Thailand, using gram weights for dry ingredients and millilitres for liquids.

◷ 105 minutes ◉ Confident cook
Core Pastry Side Dish
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Filo-Style Pastry cooking guide
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Ingredients

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  • 300 Plain / All-Purpose Flour
    Bread Wheat Flour 1 kg Bread Wheat Flour 1 kg1 kg · ฿75.00
  • 5 Fine Salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • 30 Olive Oil
    100% Pure Olive Oil 500 ML 100% Pure Olive Oil 500 ML500 ml · ฿289.00
  • 160 Water warm
  • 10 White Vinegar
    White Vinegar White Vinegar700 ml · ฿26.00
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Basket checkout estimate฿390.30
Estimated value used฿390.30
Estimated pantry value left฿0.00

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Mix

    Combine flour and salt. Add oil, warm water and vinegar and mix to a soft dough.

  2. 2

    Knead

    Knead until very smooth and elastic.

  3. 3

    Rest

    Cover and rest so the gluten relaxes fully.

  4. 4

    Divide

    Divide into small equal balls and keep covered.

  5. 5

    Roll thin

    Roll one ball at a time on a lightly starched or floured surface.

  6. 6

    Stretch

    Gently stretch until almost translucent, supporting the sheet with the backs of your hands.

  7. 7

    Trim

    Trim thick edges and keep sheets covered with a barely damp cloth.

  8. 8

    Layer

    Brush lightly with oil or melted butter and stack as required.

  9. 9

    Shape

    Fill and shape without overfilling.

  10. 10

    Bake

    Bake until crisp and evenly golden.

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Per serving

Nutritional information

Calories—
Protein—
Carbohydrates—
Fat—
Saturated fat—
Fibre—
Sugar—
Sodium—
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

Gluten

Useful substitutions

Keep all ingredients cool in Thailand; chill the bowl and flour briefly if the kitchen is very warm.

Storage and reheating⌄

Storage

Best used fresh. Cool completely before covering; refrigerate enriched or filled doughs and freeze longer-term where appropriate.

Reheating

Refresh baked breads or pastry in a moderate oven until warmed through; do not microwave laminated pastry unless necessary.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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