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.
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a matter of fact hand made phyllo dough in Turkey, Greece, Lebanon, Syria, and the rest of the middle East has largely been replaced by the machine made version.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, RUclipsrs... 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
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.
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!
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.
I think this is the 1st time I've EVER seen a recipe for phyllo dough! Many (if not all) recipes I've come across have you buy it from a store. THANKS CHEF JOHN! 3 years later
Hi Chef John! When I checked four grocery stores for phyllo dough and none of them had any, I decided to try making the dough myself! I made your wonderful phyllo dough yesterday and today I made my Spanakopita! It turned out perfectly! Thank you for a great recipe! I would love to send you a photo of my spanakopita, but I'm not sure how. Love your videos, so easy to understand and you have a great sense of humor!
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.
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.
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.
I have tried SO many recipes online and from RUclips.. 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
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
3 года назад+5
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.
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!! :)
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.
Thanks for teaching the simple phyllo recipe, Chef John! Some unauthentic recipes make it too complicated with butter, eggs, yogurt! If you're in a humid climate, A general dough making tip is to add half the amount of water that the recipe calls for, mix, see the consistency of dough. If needed, add water 1 Tbsp at a time, mix, check consistency. Repeat until.you get desired consistency. Bakers do this bec flours are not all equal when it comes to absorbency & behavior in places w diff altitude, climate. In tropical places, people who don't.know this end up with too wet dough and add so much flour thay they end up with 50% more dough than the recipe meant to make 😅
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!
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.
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.
You really know what you are making.. I don't know how many times I have to try to do it as you showed. Seems easy but not easy at all. Thanks for sharing your knowledge.
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.
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.
Very excited to try & i just got to know that baklava made of filo dough! Great, i will try to surprise my sweet husband, he is from Iraq & he is just love Asian sweets, but baklava is one of his favourite! Ahhh, let see if i can succeed! Thank you for a recipe!
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
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.
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
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
Oh you are a brave man making fillo pastry by hand!!! But very good job indeed. Most people in the Greece, Turkey and Middle East buy the fillo pastry ready made in the supermarket fridge. And I love your subtle jokes throughout.
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!
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 am so glad I found ur channel again. For some reason, yt unsubbed me and I was never told. So I am glad I found ur channel again cuz I was looking for how to make filo. 😀
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''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
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?
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,
I use 22 half sheets of phylo for a 13x9 pan of spanikopita. I think I should try this. Not because it is easy but because it is hard. (with apologies to JFK)
It's funny because usually a sing songy voice is not that great or even annoying. But for some reason he kills it ! Love chef . Voice ,recipes, and jokes !
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.
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.
Thank you for showing us how to make the dough. I never made a dough or handle of the roller in my life. But I love this desert so much I wanted to learn how to make this myself. Wish be luck lol
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.
Wow that's crazy easy! I use phyllo dough a lot for making spinakopita and usually always buy the freezer version. Maybe now I will just make my own. Thanks!
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.
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.
Check out the recipe: www.allrecipes.com/Recipe/259481/Homemade-Phyllo-or-Filo-Dough/
Samusa
Why do you emphasize the second to last word in the sentence
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.
Thank you chef. Can you use this recipe to make Italian sfogliatelle
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.
Thanks so much for that tip, now I know why I always end up adding so much flour! I'll try this recipe with the reduced water and see how it goes!
Why don’t you just use lumpia wrap? It’s pretty much the same
@@Ash-mc7yg Thanks for the tip. I never thought of this because my wife always uses cornmeal wraps for our lumpia.
@@Ash-mc7yg I tried, it's too thick for baklava.
im Filipino too and a foodie so i really wanna try to make baklava
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, RUclipsrs... etc and bringing it to your audience.
lol my mom and my cousins make it
Whats Israel you mean Palestine
bilal blah this is not the place for poltics - just food
@@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
صباح
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.
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!
Could you give me the mesure please he speaks fast i did not get it how much flor better and venegre? All the recepe please
The water I add when I make phyllo is the tears i collect after I cry when someone tells me to make phyllo.
😂 I am sure those come out perfect with your efforts 🖒
THAT is why it’s so tasty! 😂😭☺️😇
@@lapis9749 true dat
Hahhaha
That's truly apt & funny... ROFL
Black long sleeves... You absolute madman.
That's how I roll.
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.
Fabian Escobar Santander
It's a SF thing, apparently.
+Alicia Bell, Try rice flour with ground almonds. Do a mix of about 80/20. You can find ground nuts at most markets today.
He's gotta keep those werewolf arms from shedding into the dough.
Haha!!! Love chef john
I think this is the 1st time I've EVER seen a recipe for phyllo dough! Many (if not all) recipes I've come across have you buy it from a store.
THANKS CHEF JOHN! 3 years later
Hi Chef John! When I checked four grocery stores for phyllo dough and none of them had any, I decided to try making the dough myself! I made your wonderful phyllo dough yesterday and today I made my Spanakopita! It turned out perfectly! Thank you for a great recipe! I would love to send you a photo of my spanakopita, but I'm not sure how. Love your videos, so easy to understand and you have a great sense of humor!
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!
Noreen's Kitchen can you please make your version on your channel Noreen?
I am with 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 can so relate. I spent many a day grinding up walnuts in this little mill.
yourjoking Right
Been there, done that. Now I have three rolling pins of varying sizes. 😜
Love that you chose to wear black on a flour video. :)
I don't think he thinks about such things, just coincidental? 🤔 Or the kind of man who always wears black...
This guy speaks as though. He's using a full stop. For every 5 words spoken.
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.
@@deanroddey2881 cba to read, guessing it was something intelligent.
@@jackwise6172 tl;dr - His speech makes editing easy compared to speaking normally
A variation on the iambic pentameter?
：．
Chef John: you are truly the best. Your analysis and commentating is masterful...
Even when no one requested it, I am glad that you still made it. It is a lot of fun making it.
Thank you for this recipe! I was able to use it to make coiled spanakopita, and making the filo myself increased my kitchen confidence!
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.
being a pro at something doesn't mean everything has to be hand made.
+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.
Kureiji
Not the point. I didn't ask how to acquire phillo, but how it's made.
I suspect they were trying to cover for their ignorance.
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.
I have been following foodwishes for years, but this is I think the first time Chef John uses a scale and the metric system. Progress!
I have tried SO many recipes online and from RUclips.. 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
Pretty mind blowing! I think it is called "the hardest dough to make" meaning "the hardest dough to buy". Both in the finding it and in the price way.
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
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.
You're perfect, chef John. Never change.
you are amazing i want to thank you for all the things you taught me ... love from Somalia
This is the best/easiest phyllo sheet recipe!! Thankx aloot !!
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!! :)
Lol remember when he talked normal? Now he talks like this which is fine, but so different.
ZeliardFTW oh man what video can I hear his old way of talking?
Persianamir20 you should check his very very early videos from 8-9 years ago!
Nevan thanks! I listened! So funny haha would've never known
Go to the video list and sort by upload date oldest. The oldest ones.
Every time I stumble across one of your videos in my cooking adventures I am absolutely delighted!
What have you done with the freakishly small wooden spoon?! I haven't seen it in several videos. I need proof of life.
The #FSWS is fine.
Hahaaaaa!! That's my favorite utensil of yours.
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.
and there I thought it was to give an exact measurement everytime of spaghetti pasta
@@foodwisheswe need proof
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.
I know a Turk. He is a real delight. Sweet man, but a little nutty.
boooooo =0D
LOL!
Oh no you didn’t.
Thanks for teaching the simple phyllo recipe, Chef John! Some unauthentic recipes make it too complicated with butter, eggs, yogurt!
If you're in a humid climate, A general dough making tip is to add half the amount of water that the recipe calls for, mix, see the consistency of dough. If needed, add water 1 Tbsp at a time, mix, check consistency. Repeat until.you get desired consistency. Bakers do this bec flours are not all equal when it comes to absorbency & behavior in places w diff altitude, climate.
In tropical places, people who don't.know this end up with too wet dough and add so much flour thay they end up with 50% more dough than the recipe meant to make 😅
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!
"Not bad for an amateur" :D
said Professor John from the foodwishes academy of high culinary art
Love you man!
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.
Chef John's knuckles lookin pretty raw. Chef fight club treating him pretty good.
Baklava is so amazing, thank you for posting this!
I have attempted this dough in the past and it is hell on earth to make
pomfret and pommes frites if you have a passion for cooking you will try everything once
pomfret and pommes frites Its $5 near me :(
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.
@@pomfret_and_pommes_frites_6493 Because nasty preservatives in the store bought ones.
@@slim1one which recipe you use can you plz share plz
You really know what you are making.. I don't know how many times I have to try to do it as you showed. Seems easy but not easy at all. Thanks for sharing your knowledge.
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.
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.
OMG I love this man! He makes me want to cook 😍
Very excited to try & i just got to know that baklava made of filo dough! Great, i will try to surprise my sweet husband, he is from Iraq & he is just love Asian sweets, but baklava is one of his favourite! Ahhh, let see if i can succeed! Thank you for a recipe!
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
I have used this recipe many times. I love it.
Thank you very much for your video! I did everything you said and I got a perfect dough!
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.
You have such a way with your singsong way of narrating ~ thank you dear, made a bad moment go right away. Much love and carry on shining 🌞🙏🏼
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
as someone that lives to make spanokopita on a regular basis I always buy my phyllo dough but this does look very easy! thank you!
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
Me too. But I'll eat any that someone else wants to make. Mmm
Yeah, me too. Especially if that someone is making Baklava out of it. Yummie!
Oh you are a brave man making fillo pastry by hand!!! But very good job indeed. Most people in the Greece, Turkey and Middle East buy the fillo pastry ready made in the supermarket fridge. And I love your subtle jokes throughout.
Nice job! Even the Greek cooking channels on RUclips haven't braved this out to show how Phyllo is made! :D
There are tons of Greek videos showing how to make filo pastry! Eg ruclips.net/video/KAw-YSR9llE/видео.html
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!
You are the Joe Blow of your Dough.
You are the Han Solo of your Phyllo.
Feta Cheezz wtf is your profile pic😂😂
That's up to you!!!!!!
After all, you are the Clorox Bleach of learning proper speech.
You are the Erdoğan of how thin to roll each one.
...there, a famous Turkish person.
Feta Why you gotta change?
That's pretty good.
Thank you so much for showing me this... It will make my baking so much more special !
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.
Sebastian Michelis a few more days and your request will be a reality! Finally!
Suzanne DiPasquale thanks 4 the support
i am excited as well
Thanks to your persistence, we now all get to see this. Thank you!!
Sebastian Michelis I legitimately was going to find your comments on the other vids to be like "DUDE HE'S MAKING YOUR BAKLAVA! Dreams do come true" 😂
I am so glad I found ur channel again. For some reason, yt unsubbed me and I was never told. So I am glad I found ur channel again cuz I was looking for how to make filo. 😀
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 :)
seems so simple. ..your explanation so simple.to understand ..thank u ...will sure try it
Very excited to see baklava being made.
Dearest Chef John, you make cooking/baking sound so exciting! Bless your heart
No one requested baklava but this one(finger pointing at me) is very excited !!! Yayayayayayzyayayay! To exited to care about the z 😂
Victoria S. Arthur I requested it. He was joking
Growing up, we had Greek neighbors and there was ALWAYS baklava on the counter. Can't wait to get your recipe.
now that you have some filo dough you need to make some spanakopita.
Or byrek
Suspense. Can't wait. You are the John Doe of how thin you make your phyllo dough.
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
This might be strange, but I love the way you knead dough...makes me happy😁
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?
It's a perfect recipe . Tried it and baklavas tasted superb . Thank you 🙏
"The flattening" sounds like the title to a horror movie.
Michelle English 🤣 it does!
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,
I use 22 half sheets of phylo for a 13x9 pan of spanikopita. I think I should try this. Not because it is easy but because it is hard. (with apologies to JFK)
kberken ?
Sebastian Michelis it's what jfk said about going to the moon.
I 💘 Love Chef John n food wishes....he makes these Divine dishes so easy, fun, simple to make..things everyone loves to eat!!! Toy Chef John!!!
0:14 I actually choked on my noodles. Thank you.
Wow.... I'm so glad I found this video even if it's 5 years later. Thank you!
You are the Ataturk of your phyllo handiwork
Stephen Hanrahan 👏👏👏👏👏👏👏👏
Did he genocide armenians?
Very precise explaining every detail which avoids confusion is our mine
Anyone else just watch to listen to Chef John talk?
He talks like Joeysworldtour
Yes
for years already
Is that his real voice? Or is he doing it just for the videos?
It's funny because usually a sing songy voice is not that great or even annoying. But for some reason he kills it ! Love chef . Voice ,recipes, and jokes !
you've got skills. the quality of these videos is higher then what i was used to seeing on discovery, and the food channel.
Will that be Turkish baklava (pistachio nuts) or Greek baklava (walnuts)?
michalis9 pistachio any day erry day
michalis9 Wait, what's pecan baklava called?
It's going to be binutal.
Stephanie Morgan Blasphemy
Extrrrra spicy wid cayenne
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.
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.
Thank you for showing us how to make the dough. I never made a dough or handle of the roller in my life. But I love this desert so much I wanted to learn how to make this myself. Wish be luck lol
So what dough is harder to make than phyllo then, if phyllo isn't the hardest?
We can't speak of it.
Chef John das scary.
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 really enjoy watching your videos. Thank you.
Maybe follow up the baklava video with spanakopita?
Or Botek :) Rolled up style!
The "...and as always, enjoy" came out really well this video. Nice vibrato on that enjoy.
You are the Ceelo of your Phyllo.
...or even, the Ceelo Green of your Phyllo scene.
Wow that's crazy easy! I use phyllo dough a lot for making spinakopita and usually always buy the freezer version. Maybe now I will just make my own. Thanks!
My Macedonian grandma makes some mean Baklava using a pastery stick, its not an actual broom stick. You should make Burek or Zelnik or both :)
The sticks are interchangeable :P and Burek FTW!
PRETTYBOY A.R.K. macedonian? You mean bulgarian/albanian? Yeah nice try.
No I don't. History thief
Balkans and macedonia was also part of the ottoman empire so both of you are right
My Macedonian mother taught me the same. You can buy dowels for this (must be untreated - no varnish).
Chef John. you have recipe all i need-always . thnk you so much
give it the oooooooolllllllllllllddddddddddddddd two hand rolla rolla.
"Give it the ol roda rolla"
-dio
WRYYYYYYYYYYYYYYYYYYY
Hahaha, I love it! I love that you don't use any measurements and rely on our ability to judge by look.
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.
@Saccis M I try to do _some_ research :)
Just came back from Turkey and saw this.
Kitchen, I'm coming!
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.
My God, that baklava looks absolutely perfect!
Put it on 0,75 thank me now
Tunch Ilken. He played for the Steelers. Nice fella.
You motivated me to bake. Not just eat bakery. Thanks!
i looked at this title in my recommended trying to pronounce what it was called for like 5 mins