There is nothing better than homemade and here I have put together my favourite phyllo recipe plus tips to make the perfect Borek! 

This is an easy step-by-step guide on making phyllo dough from scratch, even flakier than puff pastries. Borek starts with paper-thin layers of dough that are brushed with fat and then stocked or rolled up to make many layers. 

Phyllo dough is an essential part of my kitchen. Borek is very popular in the Balkan region. Phyllo dough begins as a soft dough made of bread flour (strong flour), salt, and water. After the dough is mixed well to develop the gluten, it is stretched by hand into a very paper-thin sheet.

It can be made with various fillings, such as meat, cheese, spinach, or potatoes. A borek may be prepared in a large pan and cut into portions after baking or as individual pastries. Traditionally Borek is served hot or warm with yogurt usually having borek for breakfast on Saturday mornings.

Which flour is used to achieve perfect phyllo dough?

To make the perfect filo dough you need strong white bread flour. The high gluten (protein) content is an absolute must as it allows your phyllo to be stretched out thin and, when baked, crusty and crunchy!

Ingredients for phyllo dough and mixing

500 g bread flour

1 tsp salt

1 tbsp oil

350 ml water

In a mixer with a hook attachment add flour, salt, oil, and water.

To develop gluten well, mix at moderate speed for about 10 minutes, the dough will be very soft.

The more you knead the dough, the more elasticity it gets. This makes it much easier to stretch.

Divide the dough into 8 parts. Knead to make small balls. Cover with plastic wrap and leave to rest for 15-20 minutes. Stretch into a 7-8 inch circle. Place the pieces of dough on an oiled plate oiling each circle of dough and cover it with plastic wrap. 

Make sure each dough is completely oiled. Oil helps the dough to relax and stay soft.

also, oil prevents the dough from drying out by keeping moisture locked in.

Let the dough rest for at least 2 hours at room temperature. 

Resting allows the gluten in the dough to fully develop, giving it elasticity and structure.

• It makes the dough easier to work with. 

Stretching dough

Start stretching the dough from the middle. Carefully begin stretching the dough from the center outward. Be careful with your fingers not to poke holes in the dough. 

Work your way around the dough gently stretching the dough little by little.

Keep stretching the dough until is paper thin and nearly transparent. 

With a sharp knife or pizza cutter cut off the heavy rim of dough around the edge and discard it. 

Ingredients for filling

500 g mix of feta and ricota cheese

100 g sour cream 

2 eggs

Mix all ingredients to get a homogeneous mixture.

Sprinkle or brush the dough all over with oil or melted butter. Lift one-third of the dough and fold up to the centre. Sprinkle cheese filling in the middle of the dough. Fold down the top over the cheese filling then continue folding making a small square.

Do the same with the rest of the dough.

Place borek in an oiled pan, brush the top with the butter or oil and bake at 400 F (200 C) until browned about 25-30 minutes.

Serve while still hot-warm with yogurt. 

Bon appetite!  

NOTES 

Watch the Video: To better understand the recipe, I recommend watching the video recipe, which includes a step-by-step guide to help you succeed. 

Did you make this recipe? Please leave a comment and follow for more videos and recipes.

Bon Appetit!