Watching you make the saragli was amazing. Your yiayia Sofia would be so proud 👏 I will make one day soon Can you please tell me instead of a whole pan of coils, i was thinking of making smaller individuals coils ? Will they hold their shapes while cooking or will longer straight saraglis work better as I am thinking of cutting into smaller pieces which are better suited for finger desserts at parties?🎉
Hello Helen! The best to person to answer your question is Milton himself. May I ask you to DM him via Instagram instagram.com/miltoscakes/? Cheers, Christine
Both types of fillo can be used to make baklava - but different styles of baklava. The wet-method is used to make a super-thin fillo, that is sprinkled with ground pistachio and then rolled into logs or coils, placed in a pan with melted butter and baked (often covered to reduce browning) and then drenched with syrup. The dry-method can be used for the "traditional" baklava and similar varieties - layers of fillo, a layer of nuts and then even more layers of fillo on top. The fillo layers are basted with butter. The baklava is baked till golden brown and then drenched with syrup.
Now that's a tough one! I just did some cooking in a friend's kitchen in the US and goodness the saltiness (or lack thereof) of her salt was a challenge! You may have to do a little experimenting.
I have been looking for a "wet" version for a long time, and I am going to try yours today! I think it would work best for the "Skopolos Pie"..... Kali Orexi agapi mou!
Thank you, Ilya ❤ I learned so many things from you, just now. Bekoji duart e tua (Bless your hands 🇦🇱). And its clear you’ve been living right, if you look that great at 85. Zoti ju bekoftë (God bless you)!
Thank you for your gratitude!!! I made it exactly as my mother and grandmother did. The feta would overwhelm the sweetness and subtlety of the tomatoes. That is why the feta is served on the side. You can certainly make it as you wish. :-)
Well done ladies, mum stopped drying out and making the trahana some years ago due to her age. I have been making a crude version which is nice but not traditional. I will start fermenting my yogurt this weekend and take some down to her in Sydney next time I'm down. I recall she used to put parsley in her process as well. Love the clip, Yassas
Hi love Katoumari my grandmother always made it and we loved it, I have made it myself and it turned out quite nice, similar to your version ❤ Never put vinegar or oil in my dough only water to flour, but read your comments from a year ago! What about strava, my favourite Greek sweet of all time?
@@kaliorexi I follow a few similar recipes of Strava, I take a bit of one recipe and a bit of another! I do know people who make it, but my guess is they wouldn't want to be filmed and they live in WA! I am in Qld and I am an amateurish cook, but have a go!
Thank you for sharing. My mother would make this similar dry recipe. Just one question please. Why add sugar? I can’t ever remember sweet in the taste. Just the saltiness of the feta is what I can recall. Thank you again. God bless.
Thank you for your message! I added sugar because that is how my mother always made it. In our part of Greece they make a sweet tiropita as a Vasilopita. Try it, it just cuts the saltiness a little. I hope you like it!
Acum te-am descoperit și mă bucur că pot avea multe rețete din Grecia. Ador bucătăria grecească. Voi folosi și rețetele tale. Dacă aș fi avut și o traducere .... Efhsristo para polly.
Either. If you put it in the fridge, it will need to come to room temperature before you can roll it out. I personally leave it (covered with a clean, damp tea-towel) on my counter.
