Hand-Tossed Filo Dough – Video
Making filo from scratch is an art that is still passed down through generations in Greece. The dough itself is pretty easy to make: flour, olive oil, salt, and water. The rolling is usually done with a special pencil-thin rolling pin, and the cheese pies or sweet custard pies that are made this way are exceptionally crunchy and delicious. There is also a faster and more impressive way to stretch the filo dough that barely requires the use of a rolling pin.
While in Northwestern Greece, I watched the owner of a small, street-front bakery create several sweet and savory filo enclosed treats using this special “air-tossing” method. I found it fascinating and I was very impressed by his speed, precision, and ability to make one sweet custard filo pie (called “bougatsa” in Greek) in under two minutes. I got his permission to tape him in action and I knew immediately that this was something I wanted to share with you all!
Wow! A maestro at his craft.
You are right Antoinette, that is his craft and he is very good at it!
Amazing!! I think I could watch about 100 times and still not do it?thanks for sharing, good music!!
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You are not alone, Beth, he makes it look easy, but it really isn’t!
Marilena,
This is unbelievable, just fascinating! And the music makes it even more awesome!! Thank you for sharing this!!!
Can’t wait to try my hand at this technique. I’ll call you, so you can come watch.
Wear overalls and bring an umbrella. :))
– Ratatouille
You are so funny, Ratatouille!
Impressive. I have never seen such a malleable dough. It’s amazing how “easy” the professionals make it look!
You are so right Joanne, he makes it look so easy, but it isn’t!