Homemade FIlo or Phyllo Dough - How to Make a Phyllo Dough Recipe from Scratch
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Date: 2019-07-25
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Comments and reviews: 9
MiriBON
And here I was, hoping for some filo dough tossing action like they do it in Austrian strudel bakeries, or stretching out a single piece across a gigantic table, Balkans style, or throwing the dough on the counter a 100 times, old-school style. I am disappoint, son. Least you got the thickness (well, thinness) right, so I'll let it slip this time; ) However, this kind of approach seems pretty awesome for the Slovenian filo-based layered cake called prekmurska gibanica (hint hint. Or for an ez homemade burek. Or as a lazy-man's way to filo.
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And here I was, hoping for some filo dough tossing action like they do it in Austrian strudel bakeries, or stretching out a single piece across a gigantic table, Balkans style, or throwing the dough on the counter a 100 times, old-school style. I am disappoint, son. Least you got the thickness (well, thinness) right, so I'll let it slip this time; ) However, this kind of approach seems pretty awesome for the Slovenian filo-based layered cake called prekmurska gibanica (hint hint. Or for an ez homemade burek. Or as a lazy-man's way to filo.
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Anna Morris
Wow That is impressive. I saw another video that said the same technique could be used by folding the dough as is done for puff paste. I tried making Phyllo dough once and it was an awful mess and failure. The instructions told how to pull the dough on a tablecloth. Simply awful Strudel is made similarly and I have heard of German or Hungarian women who just whip up a batch of strudel dough with the tablecloth method, like the rest of us would make pie crustThank you, Chef John
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Wow That is impressive. I saw another video that said the same technique could be used by folding the dough as is done for puff paste. I tried making Phyllo dough once and it was an awful mess and failure. The instructions told how to pull the dough on a tablecloth. Simply awful Strudel is made similarly and I have heard of German or Hungarian women who just whip up a batch of strudel dough with the tablecloth method, like the rest of us would make pie crustThank you, Chef John
reply
pete sampson
Ah Filo dough I hates it, I hates it foreverSeriously. My struggles with filo dough were instrumental in costing me my one and only experience as a chef in a proper French restaurant. Our signature dish was salmon en croute and my en croute never met the minimum standards. It was only some years later when I discovered that the nice lady who showed me how to make it was also a raging psychopath who delighted in misleading everyone she was supposed to train.
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Ah Filo dough I hates it, I hates it foreverSeriously. My struggles with filo dough were instrumental in costing me my one and only experience as a chef in a proper French restaurant. Our signature dish was salmon en croute and my en croute never met the minimum standards. It was only some years later when I discovered that the nice lady who showed me how to make it was also a raging psychopath who delighted in misleading everyone she was supposed to train.
reply
Orange Peel A.
Very hard to watch this video to the end, excellent video but whats wrong with your talking character, every sentence coda you give a descending pitch, unpleasant actually, Im a musician Im very sensitive about tonality, your English is excellent but the tone is something wrong, look women never talk like this. You can try end your sentence using different colour pitch.
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Very hard to watch this video to the end, excellent video but whats wrong with your talking character, every sentence coda you give a descending pitch, unpleasant actually, Im a musician Im very sensitive about tonality, your English is excellent but the tone is something wrong, look women never talk like this. You can try end your sentence using different colour pitch.
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Tonithenightowl
Always wondered how this was made, now I know. I make puff pastry with kind of the same method albeit butter in between the layers, stacked refrigerated and then rolled into one circle. Eliminates a lot of folding and rolling. This doesn't look any more difficult and I will give it a try. Thanks Chef John bc I've never been a real fan of the store bought stuff. :o)
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Always wondered how this was made, now I know. I make puff pastry with kind of the same method albeit butter in between the layers, stacked refrigerated and then rolled into one circle. Eliminates a lot of folding and rolling. This doesn't look any more difficult and I will give it a try. Thanks Chef John bc I've never been a real fan of the store bought stuff. :o)
reply
Matina Messini
With all the respect, allow me to make an observation: fyllo/ phyllo means leaf in Greek. How is it possible for something with a greek name to be considered turkish. There is propably a turkish word for the dough you made, you should use it. The word fyllo or phyllo is known because of the so many greek pita recipes with cheese, spinash and many more products.
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With all the respect, allow me to make an observation: fyllo/ phyllo means leaf in Greek. How is it possible for something with a greek name to be considered turkish. There is propably a turkish word for the dough you made, you should use it. The word fyllo or phyllo is known because of the so many greek pita recipes with cheese, spinash and many more products.
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marcsa12
no filo in japan, so. thanks a lot for the recipe. grew up seeing how it's made but only enjoyed the end results myself(sweet and savory. sigh; now I have to make it myself to enjoy the culinary delight. time consuming as it maybe. researching it, realized it's presence in many culinary cultures and well appreciated, as it should be, just imho.
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no filo in japan, so. thanks a lot for the recipe. grew up seeing how it's made but only enjoyed the end results myself(sweet and savory. sigh; now I have to make it myself to enjoy the culinary delight. time consuming as it maybe. researching it, realized it's presence in many culinary cultures and well appreciated, as it should be, just imho.
reply
84gcm
I learned from a professional Arabic pastry chef who makes baklava regularly that when the dough starts to roll out from the edges like what started happening in the min 4: 50 and caused difficulty rolling it, It indicates that the dough is not ready yet and needs to rest for a little while before trying rolling it again.
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I learned from a professional Arabic pastry chef who makes baklava regularly that when the dough starts to roll out from the edges like what started happening in the min 4: 50 and caused difficulty rolling it, It indicates that the dough is not ready yet and needs to rest for a little while before trying rolling it again.
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saturnia22
Tried this and had it stuck everywhere; arms, counter, clothing, coffee machine because of the ollll rolla rolla skills. bailed. went to store. Used extra honey, and some cinnamon (I'm the rebel) and it was perfect like a cunchy cinamon roll that was stacked. But then again I think I invented some mystery dessert.
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Tried this and had it stuck everywhere; arms, counter, clothing, coffee machine because of the ollll rolla rolla skills. bailed. went to store. Used extra honey, and some cinnamon (I'm the rebel) and it was perfect like a cunchy cinamon roll that was stacked. But then again I think I invented some mystery dessert.
reply
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