Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods

Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods | KALI OREXI

Рет қаралды 19,409

Күн бұрын

To learn the Dry-Method Fillo 👉 www.kali-orexi.com.au/product...
Christine from Kali Orexi shares her Step-by-Step recipe guide on how to make 2 types of Fillo pastry - an art that she specialises in.
This little tutorial explains the differences between two Fillo pastry methods: the Wet-Method Fillo (also known as the “hand stretching” or “hand tossing” method) and Dry-Method Fillo (also known as the “rolling pin” method). The Wet-Method Fillo uses a basting mixture to moisten the dough and make it super-soft for Hand-Stretching or Hand-Tossing. The Dry-Method Fillo uses a dusting mixture to keep the fillo dry and stop it from sticking to itself as you roll it out, using a thin rolling pin.
Which Fillo making method do you prefer?
Fillo is common in a number of different cuisines and is a versatile and crispy pastry that can be used to create several different dishes, appetisers and desserts.
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#GreekFood #GreekRecipes #FilloPastry #FiloPastry #Phyllo
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⏱️ TIMECODES
0:00 How to make your own Fillo Pastry | Christine's Step-by-Step Recipe
0:16 The two Fillo Pastry preparation methods
0:53 Making the Fillo Dough
1:20 Mixing the dough ingredients
1:31 Adding water to the mixture
2:48 Kneading the dough
3:29 Preparing the dough for the dry Fillo method
4:10 The Wet Fillo Method
4:21 Kneading the dough again
4:36 Dividing the Fillo dough
4:53 Using a basting mixture of olive oil and butter
6:41 Making the filling
6:59 Stretching the dough using the wet method
8:52 Adding the filling the Fillo pastry
10:41 Basting and cooking the pastries
11:10 The finished pastries using the wet method
11:54 The Dry Fillo Method
12:05 Dividing and rolling the dough
12:28 More differences between the dry and the wet methods
14:42 The dry method pastry making and cooking
15:34 Credits
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Related Questions:
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Пікірлер: 50

@nicholaskemp2451 3 ай бұрын

I needed a recipe for filo pastry from scratch as my mother and grandmother are dead, and I found your video clear and well explained. Thank you. I read so many comments regarding which country or nationality whatever. Please ignore them all. Clearly, this is a video about food, for which we all should be grateful.

@kaliorexi 3 ай бұрын

So happy to share this with you and completely agree, this recipe belongs to everyone!!!!!

@Wakeywakey11 3 ай бұрын

I made spinach pies using this filo recipe for my family today. First time. I let the dough rest in the fridge, overnight and did the dry method.. They were amazing . My mum was so proud of me😊 Thank you so much for your wonderful video and channel .

@kaliorexi 2 ай бұрын

Wonderful! So happy to hear this!!! :-)

@shandycheek 12 күн бұрын

Thank you for the knowledge, may you always succeed 😊

@kaliorexi 7 күн бұрын

Thank you for your kind words!!!💗

@jennycarnie7804 9 ай бұрын

Love this method.

@kaliorexi 7 ай бұрын

The wet or the dry? :-)

@SpaceMonkey23101 8 ай бұрын

Really good video, thank you.

@kaliorexi 7 ай бұрын

Glad you liked it!

@carolrealdesolis1039 2 ай бұрын

Gracias!!!

@EighteenandCloudy 6 ай бұрын

Thank you so much for explaining both methods so thoroughly, you've given me the confidence to try making filo, it's always seemed really fiddly and complicated which has intimidated me!

@kaliorexi 6 ай бұрын

You can do it!

@antuzapletea7968 9 ай бұрын

Thank You, Kali! I have done for the first time the "dry method " fillo, filled with feta cheese. My dear husband loved it.

@kaliorexi 7 ай бұрын

Wonderful! Try some other fillings too - www.kali-orexi.com.au/pites-greek-pies/

@antuzapletea7968 7 ай бұрын

@@kaliorexi thank You !

@chykcha 8 ай бұрын

Thanks for this. I will try my first phyllo dough later today.

@kaliorexi 7 ай бұрын

Did it work? :-)

@chykcha 7 ай бұрын

@@kaliorexi Yes and no. The dough turned out very thin and looked great, but when I baked it, it wasn’t crispy, except for the very top couple of layers. What did I do wrong?

@kaliorexi 7 ай бұрын

@@chykchacan you email me at info@kali-orexi.com.au and then we can arrange a time to talk through it?

@sazji 7 ай бұрын

Nice! I really wish more people would learn; it's not nearly as difficult as everyone thinks, and the result is so much better than commercially prepared phyllos. Regarding the "wet" method, one trick I learned in Turkey was to roll two discs about 10" in diameter. Put the first one down on an oiled surface. Brush the top with your butter-oil mixture (not completely melted), to about 1/4" from the edge. Put the second round on top of that and seal the edge, then brush the whole thing with the oil mixture. Let it rest - if it's going to be börek for breakfast they'll let that rest all night. Also, rolling the edges a little thinner will help avoid that thick edge that will bake up kind of hard if you don't cut it off.

@kaliorexi 7 ай бұрын

I completely agree!

@kaliorexi 6 ай бұрын

Thank you for your generous comment and perfect explanation of a "laminated" wet-method Fillo. Doesn't the dough soften too much when left overnight?

@sazji 6 ай бұрын

@@kaliorexi Oh I’m sorry - I messed up my editing there. They would make the börek and let that sit all night, ready to bake in the morning. The doubled rounds of dough would rest maybe an hour or an hour and a half.

@hobbyhistorian9783 3 ай бұрын

There is a third method: dry hand stretching. It is used in Austria and Germany for Strudel. The Strudel dough is pretty much identical to filo. And then there is a cheat for beginners. Run the dough through an Italian pasta machine. Then press one of the long sides to the table surface or baking sheet with your fingertips and stretch the short side of the pasta strip. Works particularly well if you make a pie in a deep baking sheet. You end up with a thick rim on one side (where you anchored the dough) but that can be cut away and re-processed through the pasta roller.

@kaliorexi 3 ай бұрын

Wonderful description - thank you! Yes you can also do a dry hand stretching technique that is almost like a pizza base making method - you can use your wrists and forearms to rotate a slightly rolled out sheet of fillo and enlarge it that way.

@rb-mk5xy 3 ай бұрын

Amazing video!! May you tell me what is the kind of this dough roller? I'm trying to buy it but I never find it

@kaliorexi 2 ай бұрын

Thank for liking my video! The rolling pin is curtain dowel from a hardware store - 90cm long and 16mm in diameter - it is untreated oak.

@victorquebec5929 2 ай бұрын

Greetings and a BIG efcharisto from Baku! :o) Very nice and informative tutorial, thanks for sharing it with us! We mainly use the phyllo dough to make the Turkish baklava, but for the local one (paxlava) we use a completely different type of the dough.

@kaliorexi 2 ай бұрын

Tell me more!

@carolrealdesolis1039 2 ай бұрын

Qué genial!!!🎉❤

@kouklakee Жыл бұрын

WoW both methods are amazing ! I never seen anyone add sugar on the mixture or to the Phyllo making tyropita ?

@kaliorexi Жыл бұрын

Both methods are amazing 😁. Yes - in Kastraki, Meteora, Greece, they add sugar to their tiropita. A sweet tiropita is their Vasilopita too! 😋😋😋

@shari8865 2 ай бұрын

Thanks for sharing. If I leave it over night, do I have to put it in the refrigerator or on the counter?

@kaliorexi 2 ай бұрын

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.

@shari8865 2 ай бұрын

@@kaliorexi Great, thanks so much.

@StellaandPeteyBulldogs 8 күн бұрын

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.

@kaliorexi 7 күн бұрын

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!

@user-sanah 5 ай бұрын

Mam can u tell me what went wrong? I added vinegar the dough was broken

@kaliorexi 4 ай бұрын

Can you explain more?

@HellasGD88 7 ай бұрын

Oh yes I remember that long rolling pin growing up hahaa.

@nildaaimini1954 Ай бұрын

❤👍💯 Here in Buenos Aires Philo dough is not used What a pity

@kaliorexi Ай бұрын

You can start a Fillo movement!!! Go!!!! :-)

@toddz9344 Жыл бұрын

ρɾσɱσʂɱ

@ermiraalikaj9316 7 ай бұрын

Καλησπέρα, είδα δύο τρόποι που φτιάχνεις το φύλλο, λειπαμε ,ωρεα τα εξηγης,άλλα δεν ειναι greek ,σε όλο το κόσμο έτσι το φτιαχτούν,δεν ειναι προνόμιο ελληνικό.

@kaliorexi 6 ай бұрын

Συμφωνώ - ακούστε το πρώτο λεπτό του βίντεο άλλη μια φορά 🙏💗💫

@sicsey 9 ай бұрын

Quick google search will tell you filo is of turkish origin not greek but hey, if it’s not Greek they’ll make it Greek

@Erri-kb6et 8 ай бұрын

A lot of countries use filo, doesn't necessary has to be Turkish.

@kaliorexi 6 ай бұрын

Please rewatch the first minute of the video - "Fillo forms part of the culinary heritage of many people in this wondrous world, including the Greeks" 💗💗💗

@spartan_fit_dad8872 Ай бұрын

The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. In Arabic, it is called ruqaq or ruqaqat; in the Maghreb, warqa (Arabic: ورقة) which is different from regular filo dough. In Turkish, it is called yufka 'thin'. Yeah Filo is a Greek word 🙌🏼😂😂