The fir eats / Julia Hartbeck
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2017-07-22 01:46:01 |  992,798 Views |
Homemade Filo Dough or Filo Dough – How to Make a Filo Dough Recipe from Start to Finish
What do baklava spanokopita and burek have in common? They all start with thin sheets of filo dough (or filo in Greek: φύλλο pronounced FEE-low). The dough which quickly becomes flaky when baked is used in a variety of Greek and Middle Eastern sweet and savory dishes.
Although filo pastry is available frozen in most supermarkets fresh filo pastry is much softer and more pliable and well worth the effort of making it yourself. It has a reputation for being tricky to work with but with a little patience and know-how you can handle this delicate dough with ease.
You often find filo pastry next to puff pastry but the two are not the same. Puff pastry is rich and airy while filo pastry becomes crispy and flaky.
