Greek Grannies: 1, Joe: 0

Filo fail! The wrapping-the-dough-around-the-pin method that I’ve seen demonstrated simply isn’t working for me. Next I’ll try the straight roll, which I believe will have better results. I also think I’m a little over-obsessed with getting my filo thin. It should be thin of course, but no normal human can get filo as thin as the store-bought stuff. I’ll tell you this though, that dowel rod has earned a place of permanence in my pin collection. It’s fantastic.

13 thoughts on “Greek Grannies: 1, Joe: 0”

  1. Hahaha! This is EXACTLY how my grandmother does it. The whole “wrap the dough around the pin” to thin out the dough. The dowel rolling pin is a must. My grandmother actually uses a broom handle that’s been modified to act as a rolling pin; I’m pretty sure it’s older than my father (at age 57)!

    1. Wish I could figure that out. Maybe in time. For now I think I’m doing alright, but more on that tomorrow!

      – Joe

  2. If you have a pasta roller machine, you could try using that. I’ve never seen one that goes wider than 8 inches or so, but if you’re content with phyllo strips, that could work. I made sfogliatelle (which seems like the handheld Italian version of this, down to your choice of semolina or cream of wheat in the filling) a few weeks back and that’s how I did the phyllo-like dough.

  3. Have you already tried with a tablecloth?
    It seems that for strudel making it is one of the secrets to get a thin enough dough.
    (even if I never understood why it shoud “protect” from piercing)

    As Melanie was mentioning Italian sfogliatelle use a kind of durum-involving-filling, even though the procedure is different and semolino (o or a make a difference?) is used.

  4. The table covered by a bed sheet or table cloth method of rolling the dough very, very thin for Potica is what has kept me from attempting that again! Roll, lift and gently nudge it from underneath with your knuckles, then roll again..over and over. Bah! I barely have the patience for rolling out pie dough.

    1. Hehe…in the end I think you have to do what works for you. Maybe with practice I can get the “window shade” method down, but there’s nothing wrong with simply rolling it if you don’t need huge sheets (which I really don’t). Thanks for the comment, Susan!

      – Joe

  5. Hi,

    I’ve never tried to make filo, I’m nowhere near that level.

    However the holes remind me of the first time I tried to spin a pizza base for fun. I had fist and finger holes everywhere. In fact there were more holes than dough. 🙂


    1. I do that when I try to throw pizza…I end up wearing the thing as a floppy bracelet. I need to stick with what I know — a pin!

      Thanks Stu!

      – Joe

  6. RE: filo dough rolling
    I bought an 1″ oak dowel to make a rolling pin for my 4yo daughter. Now I use hers all the time! One thing I did with all my wooden rolling pins is spray them (3x drying between) with FOOD GRADE silicone to “season” them(cast iron skillet lingo). Season once, not each use. I still have to flour the pins when rolling but I think the silicone-impregnated rollers reduce sticking alot. Makes you look like a pro too! I enjoy your site.

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