Commercially prepared processed Filo (Phyllo) Dough is a fairly recent development. Filo dough traditionally was made and hand rolled at home. There are many Yiayia's and home cooks that still consider it an anathema to use a commercially prepared filo dough in the areas where recipes using filo dough's originate.. They won't let it near their kitchen. If you haven't rolled out the filo dough yourself it's not a traditional recipe. This recipe makes a fantastic homemade filo (phyllo) dough. It's both easy to make and easy to handle. It can be used for Baklava and other (sweet) pastries that call for the use of Filo (phyllo) dough.There is also another filo dough recipe on my channel that you can use for savory (salty) recipes that call for the use of filo dough. Your finished product will come out so much better using a homemade filo dough. The difference is remarkable. So if your going to go to the trouble of making something, go all the way. Just a few extra minutes of time to make your filo dough will make a huge difference and turn your finished product from something average into something extraordinary!
You can watch the full Baklava recipe here:
http://www.youtube.com/watch?v=GkqD1cHo_m4
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Ingredients
Filo Dough
2 cups of flour
1 1/4 cups of milk
2 tbsps olive oil
1/2 tsp salt