Stretched Sheet Dough (Phyllo-style)
Stretched sheet dough is a simple, elastic, yeast-free dough that is hand-rolled or pulled until paper-thin, almost translucent. It is the traditional base for baklava, sarailii, plăcinte, strudel, and other layered desserts and pastries, giving a crisp, delicate texture when baked.
Servings
8
Prep
60 min
Cook
per final recipe (baklava, sarailii, pie, strudel)
Total
about 2 h (including resting), excluding baking
🥘Ingredients
servings
Dough
For stretching
✅Dietary Compatibility
Yield
8-10 thin sheets, enough for 1 large tray of baklava or strudel
📦Storage
Refrigerator
Raw dough balls, well oiled and covered, can be kept refrigerated for up to 24 hours.
Freezer
Stretched, unused sheets can be frozen, layered with parchment paper, for up to 1 month; thaw in the refrigerator before use.
🥗Nutrition Facts
Values per 100 g raw dough
Calories
290 kcal
Protein
7 g
Fat
8 g
Carbohydrates
47 g
Fiber
1.5 g
🍷Pairs Well With
💡Variations
More tender dough: replace part of the water with milk for softer, more golden sheets when baked.
Egg-free version: omit the egg and slightly increase the water, for a simpler, more economical option.
Thicker sheets for quick pies: roll the dough slightly thicker (2–3 mm) when there's no time to stretch it as thin as strudel dough.