The pronunciation used for "filo" is correct for that spelling, derived from Roman Latin, but incorrect if using the original Greek spelling "phyllo", in which the "y" is as with "by, my, why". Until today, I only knew of the "filo" spelling & didn't know it was actually a Greek pastry with different spelling.
This is greek not turkish. It dates from 800 BC. It was also documented in 1100 AD but that was byzantine empire. The turks, were nomadic tribes with zero civilisation. Don t spread misinformation. Tartars and arabs were ottomans, but the civilisation was not their. There is no such thing as anything turkish, it s all greco roman or byzantine, not to mention the other cultures that were in Anatolia. None tartars or arab when that civilisation was made.
I live in the Philippines (Mindanao) and it is impossible to find phyllo so I am determined to make my own because I have a decades-old craving for baklava. The last time I had it was in 1974 and I can still remember the taste of every crunchy bite of heaven. Thank you for this recipe. I have tried it once already and have a tip for anyone living in a humid environment: Reduce the warm water from 3/4 cup to about 1/2 cup or you will be constantly adding enough flour to almost increase the dough mass by about 50 percent.
My yiayia's phyllo was legendary. She used the broomstick method, rolling out multiple pieces of dough at a time. She would roll one thin, dust with flour, add another and keep rolling out both, then another and would roll out all 3, etc, until she had 15-20 sheets of phyllo on the broomstick. I loved watching the sheets of dough stretch to the size of the table. It's an art.
Chef John, you must be the first Western chef to make Phyllo dough from scratch by hand. As a matter of fact hand made phyllo dough in Turkey, Greece, Lebanon, Syria, and the rest of the middle East has largely been replaced by the machine made version. Thank you for always learning new tricks from other chefs, cooks, professionals, amateurs, RU-vidrs... etc and bringing it to your audience.
@@galatasarayca does it look like I care if someone occupied your home and tries to claim I am absolutely sure you would wanna kick their fucking ass out
Food Wishes good work sir, perhaps one day you might find the best gluten free flour for this kind of recipe. I'm pretty sure it's gluten holding that dough together...thank you again for your videos and website.
So for anyone wondering, I made this following his recipe. It was my first time to do it. I then followed his baklava recipe......it turned out amazing!!!!!!! This recipe is fool proof. Thanks Chef John!
You'd be surprised how useful that is from an editing point of view. It makes it very easy to separate out phrases and move them around or remove/remove as needed. If you speak quickly and run phrases together it's far harder to do cleanly. And, even if you can separate them, it sounds wrong, because the cadence, pitch, and volume at the points where you remove something won't match up right on the bits on either side. This is something most folks who make videos will learn to their dismay, since most of us talk in the jamitalltogether style. You could completely disassemble his speach and put it back together in random order and, though it might not make sense, it would sound exactly the same in terms of delivery and transitions.
Brilliant! I must say, I have looked into making this myself and watching all those middle eastern women work with such aplomb with their rolling pins and broomsticks, I usually end up just enjoying the making of it as a spectator. You did make it look much more accessible! Thank you!
My grandmother made her own filo dough with the broomstick method you mentioned. She couldn't afford a rolling pin. Her baklava was always superb. In Armenian, we call it paklava.
My mother used to make paklava, and for years made her own filo as well. I believe she only switched to store-bought filo once she was made aware of its availability. She gradually moved away from paklava towards bourma. As her little kitchen helper, I had to help; I've shelled and chopped more bags of walnuts than I care to think about.
I've asked many self-proclaimed bakers how phyllo dough is made, but they always tell me, "you buy it in the refrigerated grocery section," as if I wouldn't notice that they didn't answer my question.
+Smug Anime Girl They do know it, it's just too time intensive to do it yourself, especially when the factory made dough is just as good as handmade dough.
It's really difficult to make it 100% right.In Athens we buy it from the grocery store but there are one or two places where you can find it fresh.They also have kataifi dough.
Most people really dont give enough of a crap what you think to try and do that. Chef John took ages to make one batch. In a restaurant environment where you need so many more it simply isn't viable to make them. Store bought ones are just as good in this, somewhat rare, circumstance. No doubt they were taught how to years and years ago in culinary school, but have since stopped caring.
Chef John, you seriously make me laugh out loud every video you make! "longer is fine... I've got things to do and people to see." I look forward to your jokes! :) You were the first channel I started following on youtube like 8 years ago!! :)
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.
Keep trying, it takes so much practice. I was frustrated at first too. My Macedonian mother taught me to make homemade phyllo and it took me a long time to get to the point where my phyllo didn't tear when I stretched it (and to tell you the truth it still tears sometimes even after years of practice). But if it tears in places it doesn't matter, you layer many sheets on top of each other so the tears get covered eventually. I made so many traditional savoury Macedonian recipes with torn phyllo and once your dish is complete and baked, you can't tell. My family begs for more.
@@slim1one which recipe you use can you plz share plz
3 года назад
I stood for one hour in my feet making 4 rounds of the small portions (5) of the dough. So much patience for this recipe . I put little bit of the flour mixture in the first round and all stick together 😓 then next time I put more and was gentle pressing the layers with the rolling pin. I can’t wait to complete this recipe. Thanks for sharing your knowledge.
Deplorable Snowcloud - Mine is the Holy Spatula aka Holy Wooden Spoon - the one with the hole in the middle. I'm still waiting to find out what that little hole is for. My current opinion is that you look through it up close to your eye so you can concentrate on the goodness and not see the horrendous mess you are making in the kitchen.
My grandmother and I made our own phyllo dough one time when we tried our hand at making baklava. It was absolutely delicious. We had SO much fun! It was an experience that I will always remember and hold close to my heart. ..but.. we both agreed that from now on we would ALWAYS just buy the pre-made phyllo instead.. 😆😅 Maybe I'll try again after watching this. You made everything very clear and easy to follow.
Having been neighbor to a Greek woman for many years, I had the pleasure of eating foods made with homemade Phyllo and there is nothing that comes even close to the real thing. Wow !!!! Nice job Chef. Also, I am looking for a set of Stainless mixing bowls. Can you recommend some? Thanks and keep up the good work !!
Lori Certalic I’m not Chef John (obviously lol) but I have had a set that I splurged and bought from Pampered Chef many moons ago and they are the best set I have ever had.
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 crust! Thank you, Chef John!
One of the first things my mother in law made for us after I married her son Thank you Chef John!! She made Tsoureki with fresh fruit including papaya and coffee for breakfast THE BEST
Really thankful you did this demonstration. I'm planning on making baklava myself and like to do stuff from scratch, but everyone is telling me filo is way too hard. Not after watching this (I hope). great video.
I have tried SO many recipes online and from RU-vid.. i cannot count the endless times the dont turn out ?! A waste of money , time and patience. U are my current recipe hero! Please keep the videos coming. Bless u
Wonder who would *ever* request this, what a terrible idea. P.s Love you Chef John I really appreciate that you listened to my annoying redundant requests.
I remember my aunt doing something similar on the kitchen floor of a crappy apartment kitchen in the 70s. She produced three full sheet pans of baklava in something like a day. I think I was 5 at the time. She let me help and it was delicious. Oddly we are almost pure bred scots.. wonder where she got the knack?
It's like at the end of all of your sentences? It begins to sound like? You are asking a question? Every single time? Until I start to feel? Like I am going insane? But great video man? Great video :)
I ♥ Chef John and his recipes! That being said, I truly do not think I will make FILO/PHYLLO dough in my near future...... I will leave to the professionals! ;) xoxo
I just learned how to make baklava this week and thought to myself: hey that frozen dough must be something i can do by hand. thank you john I'm gonna try this as soon as possible
Awesome video! After mastering homemade puff pastry, this was going to be my next hill to climb. Finding one of my top 5 channels on YT with a Phyllo dough recipe...perfect timing. Thank you Chef!
Just curious, i wish to know of which country accent is the presenter from ? This sing song accent I've never heard before, where do they speak this accent ?
@@thomaskuruvilla597 it’s not really regional. It’s just the way this guy talks. I find it annoying actually because he finishes each phrase the same each time. It’s so repetitive
This is awesome!! I can’t find phyllo anywhere right now and I had always wanted to learn how to make it so this is perfect. Looks much easier than I thought.
An absolutely excellent video! While I’ve been told I’m a pretty good cook, I’m not a baker. So this was definitely outside my comfort zone…but it worked! One thing though, perhaps because it was my first time, but I needed more cornstarch/flour mixture…which is crucial especially so the edges don’t stick.
This is a nice dough for savory dishes. For baklava, the dough typically has eggs in it as well; it makes for a much lighter, delicate result. The broomstick method takes some practice for sure but you can do more than one at a time - you can do 8 or so (some do up to 13!) and gently pull-stretch the dough out along it.
I''ve binge watched nearly half of your videos and finally made the Strawberry Tart using your buttercrust pastry dough recipe. While it didn't turn out quite as good as yours, it was still very tasty. Thank you for teaching me something new with each video and I look forward to many more (*including that baklava*) I will definitely try making other recipes. Have an excellent day, Chef John :P
I can't wait to try this method out. I've been using the large rolling pin and stretching method to make this dough for Burek and I die a little inside every time I rip it. This recipe seems much easier.
Filo = paper in greek. I guess it's because it's as thin as a simple paper. Also, the Baklava he made, is a well known food here as well. Maybe it originates from Turkey though, i am not sure
Yes it originates from Turkey, as do alot of foods in countries that were under Ottoman rule for hundreds of years - souvlaki, pita/bourek, baklava, many, many more - that's why former Ottoman empire countries have so many foods in common.
@@slim1one Well, the origin of modern Turkish and Greek foods is still contested. Baklava was of course perfected by Ottoman cooks, but there is evidence that it originates further back in the Byzantine/Roman times. The same can be said about multiple foods shared across all ex-Ottoman countries.
Love Baklava, I make it every year for Christmas ( 2 industrial size baking sheets)! Will you use Ouzo in your syrup ( Greek style) or just a honey mix?
Well puff pastery is quite hard to do at home, with all the butter, folding and chilling. Chef John's done it once I think. I tried a couple of times and failed because both times I tried to rush it. Lol I don't know if rice wrappers are a dough, but it must be really hard to make.
I'm amazed that it doesn't tear! I've never seen a phyllo dough making process and I thought it would tear easily since it's so thin, but apparently not :D
Can anyone's who's tried freezing these tell us if they experienced any issues thawing? Did the layers still come apart easily? I kind of want to batch-make
Froze beautiful but I was a coward and put parchment between each layer ( which I’ll reuse for next batch). It’s how my shop bought filo was sold so I just followed suit. Defrosts for use in about ten to fifteen minutes.
Keane Greenbush I like the idea, but I think it isn't much of a challenge for him. Relevant: The Brothers Green (Josh) has a pretty good recipi on youtube for it.
love your videos Food Wishes. I remember my mom was making these layers in holidays using her flattening machine and it was too complicated but you made it very easy even without that crazy machine,
Thank you so much!!! I'm definitely going to try this because I can't find phyllo in my rural small town. Several years ago, while living in a large city, I bought ready-made phyllo & unfortunately when I opened the package it was already dried-out & crumbling apart. I was so disappointed! Now I'm afraid to risk buying ready made phyllo, but now I don't need to!!! Yeah!
BAKLAVA IS COMING? I WILL FINALLY HAVE MY FOOD WISH GRANTED! I mean I just got a raise at work, but this is so much more important! Also, it might be from Turkey originally, but Greek baklava is the best.
Hello, very nice video even if i am not good in cooking but fortunately I'm Ellin (Greek) and I attracted by the name, Filo or phyllo. that's come from the Greek word "φύλλο" where it's means leaf. Actually, this sheet of dough is thin like a leaf and that's explain the name. You can try to make baklava (a Turkish sweet) or a Στριφτή τυρόπιτα (a traditional Greek cheese pie).
