Substitute Phyllo Dough

Substitute Phyllo Dough

15 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Recipe by  MOEDON

“This is used in place of phyllo dough as it is much easier to make.”

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Adjust Servings

Original recipe yields 8 servings



  1. Lightly flour a pastry cloth. Sift 1 1/2 cups flour with salt onto a board and make a well in the center. Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well. Depending on your flour you may have to add more milk.
  2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Roll it out on the board as thin as possible. Move it to the table. Begin to stretch the dough gently from the center out, trying not to tear it. It should stretch to about 1 yard square. A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up. Fill pastry with ingredients and roll or fold over.
  5. Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter. Bake for about 10 minutes longer or until browned.

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Reviews (15)

Rate This Recipe


I used this recipe to make Baklava. I don't know what Baklava looks like, tastes like, and I've never cooked with Phyllo Dough either. My finished product tasted delicious though so 5 stars for the recipe!!! I can never find Phyllo Dough in the grocery store so this recipe helps out alot. ***UPDATE*** I finally cooked with phyllo dough and I must say that this is SO MUCH BETTER! I'm never going to use the packaged stuff ever again.



Excellent. I put the dough through a noodle maker instead of strechting it by hand. Thank you very much.



This reminds me of the recipe my mom used to use when making her Macedonian cheese burek. She would use old clean sheets specifically saved for this purpose and roll out countless phyllo snakes full of tasty feta/egg mixtures. I remember 3-4 large sized pans baked on Saturday mornings. And the crispy flaky texture was amazing. Puts the store bought stuff to shame and I could never understand why anyone would use store bought. This is more versatile.

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Amount Per Serving (8 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet



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Bread Machine Pizza Dough


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Portuguese Sweet Bread III