Making Filo Dough
Thin as this dough is, it’s about three times as thick as the store-bought stuff. But you know we’ve all been down the pre-made filo dough road before. We know where it leads: a quite good, if very expected, texture and taste. Make filo yourself and you won’t have the extreme flakiness, but you’ll still have plenty, plus a little extra crunch, chew and depth of flavor. I recommend the experience highly. The dough is stretchy and forgiving, really fun to work with. Just prepare yourself for a few failures at first. You’ll still get enough sheets out of a regular batch to build a very nice pastry.
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