This is the Greek Food Channel www.dianekochilas.com Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other …
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11 Responses to “Greek Food Tv☼ Filo Pastry – Greek Recipes”
If you want to see the whole process, meaning the actual rolling out of the filo check out the video “Gluten free baklava” by yours trully … a greek that sill does it!
Rolling the filo out is a trick, but not that tough. I have to do it because I have celiac disease and cannot use the store-bought kind … celiacs cannot eat wheat, rye or barley. I learned how to roll filo and show how to do it on a youtube video … search for my youtube name … dnworks
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
Much as I generally like Diane’s recipes, here she’s having a go. Making real filo is hardly “simple” although making the DOUGH for filo is (and that’s ALL she’s doing here). The stretching into paper-thin sheets is an art — so much so that very few Greeks still do it.
Diane, on your tours take your clients to a real filo-making shop (there’s a brilliant one in Kallithea) but don’t post these misleading “recipes”!
This video is really a small deceiving because it isnt really as simple as that. You have to have a feel for the doe, its not just as simple as kneed and fold.
Diane you should do another vid on this really showing the entire process, un-edited so that you can discuss the feeling as you are doing it, it would be much better for the viewers who have no clue about making filo.
I make it with my yiayia when we make diropita, even the air temperature and wind can ruin it.
I made it once a recipe I had out of a german, swedish and greek recipe book. It told me to pour this lemon juice mixture over it and I think it made it very. ... This is the recipe I've used for years ? it's the one on the phyllo dough box (Athens). BAKLAVA 1 1/2 pounds walnuts, chopped 1/2 cup sugar 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 40 sheets Athens Fillo Dough, thawed 1 cup butter, melted. Combine walnuts, sugar, cinnamon and cloves. ...
Chocolate-Pecan Phyllo Rolls - Paging through my recipes this morning I realized I had some thawed phyllo dough in the fridge. Who cares that I thawed it six weeks ago? I'm here to tell... 4 hours ago. My Desert Cottage ..... I'm Greek, I have to keep asking.". Natalie smiled and sa... 2 days ago. jane's apron · dining room narrow view - At this point, I feel like I'm torturing everybody with a slide show of my dining room...but I continue. Let's just rip the band-aid off ...
A variation of this delightful fragrant pastry is believed to have been created by the Assyrians as far back as the 8th century BC using a thin bread dough instead of the paper thin phyllo that we know today. Phyllo sheets were the Greek's contribution to the development of this dish and thus named because in Greek "phyllo" means "leaf". Up until the late 18th century this was a dessert of the regions royal palaces and wealthy estates as pistachios and honey were believed ...
Recipes Bakery – Famous Recipes – Free Recipes Greek Food Tv☼ Filo Pastry – Greek Recipes Blog
Recipes Bakery – Famous Recipes – Free Recipes Greek Food Tv☼ Filo Pastry – Greek Recipes Review
Recipes Bakery – Famous Recipes – Free Recipes Greek Food Tv☼ Filo Pastry – Greek Recipes Site
Recipes Bakery – Famous Recipes – Free Recipes Greek Food Tv☼ Filo Pastry – Greek Recipes Articles
If you want to see the whole process, meaning the actual rolling out of the filo check out the video “Gluten free baklava” by yours trully … a greek that sill does it!
I want to see the entire process..
Rolling the filo out is a trick, but not that tough. I have to do it because I have celiac disease and cannot use the store-bought kind … celiacs cannot eat wheat, rye or barley. I learned how to roll filo and show how to do it on a youtube video … search for my youtube name … dnworks
Dimitrios
useless
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don’t wish for it to be featured)
sooooooooooooooooooooo… is that it?
I guess it will be buying mine at the shops still.
“A small deceiving”?! Wildly deceiving more like!
Much as I generally like Diane’s recipes, here she’s having a go. Making real filo is hardly “simple” although making the DOUGH for filo is (and that’s ALL she’s doing here). The stretching into paper-thin sheets is an art — so much so that very few Greeks still do it.
Diane, on your tours take your clients to a real filo-making shop (there’s a brilliant one in Kallithea) but don’t post these misleading “recipes”!
den exw ksana akousi gia ouzo se auti ti sintagi, oute gia lemoni, prepei na to dokimaso mia mera lol
This video is really a small deceiving because it isnt really as simple as that. You have to have a feel for the doe, its not just as simple as kneed and fold.
Diane you should do another vid on this really showing the entire process, un-edited so that you can discuss the feeling as you are doing it, it would be much better for the viewers who have no clue about making filo.
I make it with my yiayia when we make diropita, even the air temperature and wind can ruin it.
spo how do you streatch it
ei yiayia mou ayorazie to phyllo zymari kai kanei pita