Yes, yes, I know!!! “Who has the time?!”
and yes I know most requested recipes are for ‘Quick & Easy’! But, and while I do accommodate most of your requests and do post the quick, easy almost no cooking recipes lol, I also want to connect with the cooks out there. Those of us who are excited about real cooking. Those who are curious about methods and skills and this recipe here is for you guys. But, whoever you are, since you are here and you are reading this, is there a chance that I can intrigue you? interest you? lure you into giving this a try?
You know? It is making these recipes that gives us the sense of achievement in the kitchen. It is mastering these skills that set us apart as experts, talents or beginners. Quick and easy is the beginner’s way, and it’s OK but we also must cater for the more advanced needs!
Home-made Fresh Filo Dough is definitely not one for the faint-hearted. It requires Olympic rolling skills and needs a certain amount of skill to perfect. But hey, as with everything, practice makes perfect and no one was born with a rolling pin in hand!!
If you read my Borscht Soup recipe, then you already know how I got to learn the method of making fresh filo dough. Before that incident, I had tried making filo pastry many times but it quite never turned out perfect. As I had come to learn, it was all in the rolling technique. This is the step that determines the success of your filo dough. Therefore, in this post, I have included a video of ‘how to roll filo dough’ which I took, when I was learning how to make it. As you watch the video, make sure you notice how the lady’s hands move, and how she twists the end of the rolling pin with her right hand in order to stretch the dough more. Also pay special attention to how she rolls out the dough, firmly pressing down as she rolls the pin back towards her. You can come back and watch this video as many times as you need, while practising.