I used to watch my yiayia make phyllo by hand. She would cover the entire kitchen table in butter, spread out the dough with a wooden dowel that I just remember using as a lightsaber every time she put it down, and spend hours folding and rolling and mopping melted butter across it.
So much butter.
Eventually her arthritis made her give it up and she started using the frozen stuff, but she loved cooking and she was proud to make everything from scratch.
The recipe wasn’t complicated, you just need a large enough clean surface that can be covered in butter and a few hours to spend making it. The result is very similar to frozen dough.
I used to watch my yiayia make phyllo by hand. She would cover the entire kitchen table in butter, spread out the dough with a wooden dowel that I just remember using as a lightsaber every time she put it down, and spend hours folding and rolling and mopping melted butter across it.
So much butter.
Eventually her arthritis made her give it up and she started using the frozen stuff, but she loved cooking and she was proud to make everything from scratch.
The recipe wasn’t complicated, you just need a large enough clean surface that can be covered in butter and a few hours to spend making it. The result is very similar to frozen dough.
the space requirements is the real killer for phyllo and puff pastries. I dont even know if i could fit a wad of rolled out puff pastry in my fridge.
I unfortunately dont even have the space to roll out pasta or cookies, it makes me a little dead inside