Artisanal Baker Shares How To Make Phyllo Dough By Hand

Food is one of those comforts in life. There is nothing like enjoying a big bowl or plate of something tasty when you’re feeling down. Or just in general!

Part of my favorite thing about traveling is the food. And given how big this world is, there is so much to explore. Moreover, there is so much to eat! One of the countries with renowned cuisine is Greece.

Greece has so many incredible dishes. Some dishes, like spanakopita and baklava, require the use of phyllo dough as their base ingredient. The flakey pastry pairs perfectly as either a savory dish or a sweet one.

While it might seem like a basic ingredient, there is a lot that goes into making it. In fact, Claudia Romeo from Business Insider went all the way to Thessaloniki, Greece in order to get an in-depth look at how phyllo dough is traditionally made. And it is all made by hand!

As she explains:

“Phyllo pastry is made from many thin layers and is achieved by a very complex lamination that involves not only a fat, like butter or margarine, but also oil. The oil adds extra slip and makes it incredibly difficult to stretch — so difficult that despite phyllo’s popularity all over Greece, most bakers have given up making it by hand.”

Romeo went to pay a visit to Philippos Bandis, a puff pastry chef working at Bougatsa Bantis.

Bandis provided Romeo with a one-on-one lesson on how to make the very fine and delicate dough. Bandis lives in Thessaloniki, and according to Romeo, is “one only a few artisanal producers left who is still making phyllo by hand.”

Watch the video below to see how it’s done:

What do you think of the making of phyllo dough? Let us know!