Light, crisp, and impossibly delicate—filo pastry is a true baker’s challenge, yet it rewards you with an unmatched flaky texture. This paper-thin dough is the foundation of many classic dishes, from golden spanakopita to syrup-soaked baklava. While store-bought filo is convenient, making it from scratch brings a level of freshness and finesse you won’t find in packaged sheets.

Mary Berry filo pastry recipe follows traditional techniques, ensuring the dough is pliable and bakes to perfection. If you’ve ever been intimidated by filo, this step-by-step guide will show you how to get that signature thinness while keeping the dough manageable. With just a few simple ingredients and patience, you’ll master a pastry that elevates both sweet and savory dishes.

Recipe at a Glance

Prep Time: 45 minutes
Resting Time: 1 hour
Cook Time: Varies per recipe
Total Time: About 2 hours
Servings: Makes 12-15 sheets
Difficulty Level: Intermediate
Dietary Suitability: Vegetarian, dairy-free

Ingredients You’ll Need

Filo pastry uses a handful of basic ingredients, but the method is key. Here’s what you’ll need:

250g (2 cups) plain flour
½ tsp salt
150ml (⅔ cup) warm water
1 tbsp olive oil
1 tsp white vinegar
Cornstarch, for dusting

Substitutes and Optional Ingredients

Olive oil: You can swap this for melted butter for a richer dough.
Flour: All-purpose flour works best, but pastry flour can create an even softer texture.
Vinegar: Lemon juice can be used instead to help relax the gluten.

Equipment You’ll Need for Filo Pastry

Large mixing bowl
Rolling pin (or a pasta roller for ultra-thin sheets)
Pastry brush
Clean kitchen towel
Baking parchment
Sharp knife or pizza cutter

How to Make Mary Berry’s Filo Pastry Step-by-Step

Time needed: 45 minutes

Follow these steps to make delicious or perfect Filo Pastry recipe.

Mix the dough
In a large bowl, combine flour and salt. Slowly add warm water, olive oil, and vinegar, mixing until a rough dough forms.
Knead thoroughly
Transfer the dough to a floured surface and knead for at least 10 minutes until smooth and elastic.
Rest the dough
Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour at room temperature.
Divide and roll
Cut the dough into equal portions. Roll each portion into a thin circle, dusting with cornstarch to prevent sticking.
Stretch the dough
Using your hands or a rolling pin, gently stretch the dough until it’s nearly transparent. Work on a lightly floured surface to avoid tearing.
Layer and store
Once rolled, stack sheets with parchment paper in between, covering them with a towel to prevent drying out.

Step-Specific Tips or Notes

Stretching the dough: If it’s too tough to roll out, let it rest for an additional 10 minutes to relax the gluten.
Even thinness: A pasta machine can help roll the dough evenly, especially if you’re making large batches.
Prevent drying out: Always cover unused sheets with a damp towel while working.

Nutrition Facts & Dietary Info

Each batch of filo pastry contains approximately 12-15 sheets. Here’s the estimated nutrition per sheet:

Nutrient	Amount per Sheet
Calories	45 kcal
Carbohydrates	9g
Protein	1g
Fat	1g
Fiber	0.5g
Sodium	30mg

Allergen Information: Contains gluten. Can be made dairy-free.

Why This Recipe Is a Must-Try

Homemade freshness. Store-bought filo is convenient, but nothing beats the flavor and texture of freshly made dough.
Versatile uses. Perfect for both sweet and savory dishes like strudels, tarts, or stuffed pastries.
A rewarding challenge. While delicate, mastering filo pastry is a skill worth having in any baker’s repertoire.

Pro Tips for Perfect Filo Pastry

Rest the dough. Allowing the dough to relax makes it easier to roll out and prevents shrinkage.
Work quickly. Filo dries out fast, so always keep unused sheets covered with a damp towel.
Use cornstarch for dusting. This prevents sticking and helps achieve an ultra-thin texture.

Fun Variations & Ingredient Swaps

Whole wheat filo. Swap half the flour for whole wheat to add more fiber and a nuttier taste.
Herb-infused dough. Add dried herbs like oregano or thyme for a flavorful twist.
Extra-crisp layers. Brush each sheet with melted butter or olive oil before layering for added crispness.

Avoid These Common Mistakes

Skipping the rest time. Without resting, the dough won’t stretch properly and may tear.
Rolling too thick. Filo pastry should be almost see-through; thick sheets won’t bake as crisp.
Letting it dry out. Always cover the sheets with a damp towel until you’re ready to use them.

How to Store & Serve Filo Pastry

Storing

Refrigerate: Wrap unused filo sheets in plastic wrap and store them in the fridge for up to 3 days.
Freeze: Place parchment paper between layers, wrap tightly, and freeze for up to 3 months.

Serving

For Savory Dishes: Use filo for spanakopita, meat pies, or vegetable pastries.
For Desserts: Layer with honey and nuts for baklava or wrap around fruit fillings for strudel.

Mary Berry Filo Pastry Recipe FAQs

Can I make filo pastry ahead of time?

Yes! You can make the dough ahead and store it in the fridge for up to 24 hours. If fully rolled out, layer the sheets with parchment paper, wrap tightly, and refrigerate or freeze.

Why is my filo pastry tearing?

Filo is delicate, so always roll it out slowly and use plenty of cornstarch to prevent sticking. If the dough is tearing, it may not have rested long enough, or it could be too dry.

Can I use a pasta machine to roll out filo?

Yes! A pasta machine can help achieve an even thinness. Start at a thicker setting and gradually reduce it to the thinnest possible setting without tearing.

Conclusion

Making Mary Berry filo pastry recipe from scratch may seem daunting, but with the right technique, it’s absolutely achievable. This recipe gives you a delicate, flaky pastry that’s far superior to store-bought options, perfect for both sweet and savory dishes. With a little patience and practice, you’ll have beautifully thin, crisp filo sheets ready to transform into delicious homemade creations.