Phyllo Dough: Mysteries Unraveled and Rolled Up 
 
Jul. 26, 2009 11:37 pm 
Updated: Nov. 11, 2009 9:29 pm
Hi, I'm Nobody. And I'm making...

 
 

So grab your phyllo dough, girlies. And lets get the ball- I mean, the dough rolling!




This is the phyllo I rustled up at my grocery store. It's in a long box, somewhere near the frozen pie crusts and puff pastry!



When you take 'er out, it's all wrapped up in a bag to keep it from drying out.

And it does dry out kinda fast-like, so I kept mine covered with a sheet of cling-wrap and a kitchen towel to hold it down.



Once your filling is prepared, go ahead and unravel the dough.



Phyllo is basically a bunch of paper-thin, really smooth sheets of dough that you layer with butter to create a a crust that's buttery, delicious, crispy, fluffy, puffy, golden, ... did I already say delicious?
 
Mmm...



Have I ever told you I love phyllo?

Because I do.

I got a little giddy as I was unrolling it. It feels sort of 'fancy' to be working with phyllo.

But it really couldn't be more simple!




This recipe instructs: "cut the phyllo sheet into 2 14x9-inch rectangles".

But yanno what? I didn't have time for that measuring hooplah!

I just took my pizza cutter and cut one sheet down the middle, lengthwise.




That gave me two identically sized sheets. So lay that first one down, and go melt yourself some butter.

Yeah, I know. The recipe says "cooking spray".

Spray, shmay. What you want is calories.

Everyone knows calories are MUCH more tasty!

 

I learnt as I was going that it was a LOT easier to drizzle the butter on the sheet, THEN spread it out.

And, okay, if some of you 'recipe purists' (you know who you are) are using cooking spray, this is where you shake your can (no, not THAT can :o~) and spray it all over. 

 

So after you've got it all buttered up, take your second sheet and...


Lay it down on top!

See how my edges are uneven? And there's lots of wrinkles?

Yeah, nobody's perfect. If you wanna fuss over it, you can.

But I didn't worry my pretty little head about it, and neither should you!



Next take some of your filling and center it at the top. This is about three heaping tablespoons.
The recipe instructs 1 tsp, but if you ask me that's more of a cigarette than a cigar!




You could also mix it up with different fillings!

 

But whatever you do, you're going to take that top part and fold it over the filling. 

 


This looks like the white part on a nun habit to me.

A ... big, beefy, Moroccan nun...

Amen, sister.



After you've said a couple Hail Marys, go ahead and fold over one side... 

 


Then the other.




So now it's partially enclosed, with a long 'train'.



And since you can never have enough butter...

 

I buttered it up good.

And if you're foolin' around with the camera, and chasing kids out of your fridge, you might wanna reheat the butter again. It spreads best when it's really molten!

Mm, butter...



If you're brushing away from the edge, it helps to hold down that edge with your finger.
Or, yanno, hold it with your camera... Whatever works!




Roll it down to fully enclose the filling! You're on easy street from here!



Roll it right down to the end.

 

And take any opportunity you can to use more butter...

I'm a little ashamed to tell you how much butter I used in making these.

So I won't.

All I'll say is that the kitchen is a battlefield. So do what you must, culinary warriors.

 


And you're finished!

How easy was that?




Drop that masterpiece on a parchment lined pan.




You totally knew I was going to butter it one last time...

Throw these in a 350 F oven until they're golden and crispy. (About 15 minutes for me.)

 

If you have any Moroccan meat filling left over, it makes a wicked chili when added to Moroccan Lentil Soup!

(And if you have any feta cheese left over from your Mediterranean ventures... just go ahead and eat it when nobody's looking. Mmmm, cheese.)



(I just realized I might not be the best thing for your waistline. But your tastebuds totally dig me.)

What's YOUR favorite phyllo filling?
 
Comments
Lynda 
Jul. 26, 2009 11:54 pm
This looks really good and super easy! I love the pic's and the comentary, but you gotta share on the amount of butter you used. It's only fair.
 
Jul. 27, 2009 12:04 am
I'll never tell! :x
 
Jul. 27, 2009 3:03 am
Your blogs make me dribble and drool and smile and laugh >_>
 
Jul. 27, 2009 3:34 am
Oh Boy O boy O boy! I have some phyllo here! I am not talented ...but now I have hope! Thanks,NB!
 
Jul. 27, 2009 3:38 am
Great step by step! I do love the BLUE WALL! And where is that again? Not in your kitchen.....And who takes the photos while you do it? Dang, YOU ARE TALENTED!
 
Jul. 27, 2009 3:44 am
LOL Nice! I love the step by step pictures (cause I saw a lot of people asking - "How do you roll up these things anyway?!") Okay well not asking exactly that way, but you get my drift ;) and commentary on the butter - girl I am with you. Love my butter! Cooking spray?! Bah! I make my own pan release "formula" anyway. Very nice blog as usual! :)
 
Jul. 27, 2009 3:46 am
Oh yeah, I didn't measure the dough and used more filling than the recipe called for - rofl! It all turned out great in the end though!
 
Jul. 27, 2009 4:23 am
I just have to ask....were these all one shot takes? Seriously, great photography! Please tell us its not THAT easy!(Photos, I mean!)
 
Jul. 27, 2009 5:45 am
Thanks for another funny post and great photos!
 
Jul. 27, 2009 7:24 am
Great Job NG!, You made my mom proud :} and I'm looking forward to the next installment.
 
rae Supporting Member (Click to learn more about Supporting Membership)
Jul. 27, 2009 8:00 am
I love your blogs No :)
 
Jul. 27, 2009 9:32 am
I love working with phyllo. I haven't made these cigars, but I do love Moroccan food. Your pics look yummy. If you haven't already tried making it, I recommend bisteeya, with is like a chicken pie in phyllo crust. I LOVE IT. (Google it! I don't think AR has a recipe.) I make large portions and freeze some of the filling for quick meals later.
 
Jul. 27, 2009 10:43 am
I've never ventured into the realm of phyllo dough. With your "blow by blow" pictures, I just might have a go at it. Yum butter! I'm not too keen on canned sprays, either. Nice blog, thanks for sharing.
 
Jul. 27, 2009 12:57 pm
Oooohhh, DetectiveL, I love besteeya! I shared some of my mothers recipes with NG, I'll have to dig that one up too if she wants it.
 
Jul. 27, 2009 3:42 pm
Nice jobs all around NG, the cigars look good, the pics are great and the blog is a hoot!
 
Jul. 27, 2009 4:34 pm
:D! Thanks for commenting, everyone. - Cindy, that's my blue wall in my kitchen. The first few pictures are the hardest to get, then it's usually just one or two shots after that. - Roxanne and mary, I'm glad you share my same view on butter! lol - I have seen bisteeya made on cooking shows before! Avon has already shared a few moroccan recipes with me... Maybe I can hit her up again! <3
 
Jul. 27, 2009 5:07 pm
love your photographs and tutorials! keep it up!
 
Jul. 27, 2009 7:10 pm
A+++. Great photos (we would not expect anything less, tho). Great commentary. Great topic. And, you get extra credit for humour. Love the inserted web links.
 
Jul. 27, 2009 8:43 pm
You go, girl! :D
 
Jul. 28, 2009 12:35 am
I kept looking for this blog LAST night when you teased about it, but nooooooo. SEVEN minutes after I finally gave up and went to bed, you published it. You're really cruel. And I'm out of superlatives anyway!
 
Jul. 28, 2009 7:18 am
That IS one MAGICAL blue wall, Nobody's! Great stuff, girl!~~~~~~~~
 
Jul. 28, 2009 2:34 pm
ok so totally off topic but Nobody'sGirl YOU ARE MY INSPIRATION!!! do you just stay at home all day and cook? i LOVE your pictures and the food you make looks and sounds sooo yummy! please share any secrets you may have.
 
Jul. 28, 2009 4:41 pm
This is moving to the top of my list of things to do and soon! Thanks!
 
Jul. 28, 2009 8:52 pm
After the last dousing of butter ... sprinkle cinnamon & sugar over the top before you bake it ... amagad ... DELISH. I've had these from two restaurants: one in the "Morocco" section of Epcot & once at a restaurant called "Casablanca" in Delaware.. Both times they were finished with cinnamon & sugar on top, which is quite a complement to the butter, I must say!
 
Jul. 28, 2009 8:56 pm
Oh, man. Cinnamon and sugar on top would be perfect. You may be an evil genius, Canti. ;) - Thanks for stopping by, everyone! Start a new job tomorrow so I might not be around much. <3
 
Jul. 28, 2009 8:58 pm
Chefbound, some days I DO just stay in my kitchen and cook. I love it!
 
Jul. 28, 2009 10:30 pm
Love it!
 
Jul. 29, 2009 12:54 am
I had bisteeya -- or something similar! -- at a Tunisian restaurant in Venice Beach, CA many years ago. I just did a google on it and will be saving those recipes. And it was covered with powdered (icing) sugar and cinnamon. Delicious! I'll be making your cigar soon, as I do have a roll of Phyllo in the freezer. :-)
 
Deborah 
Jul. 29, 2009 5:22 am
Loved your commentary. Fun reading.
 
Jul. 29, 2009 5:58 am
Phyllo really is a great invention. Whether you want sweet or savory fillings it all goes well. I've filled mine with taco flavored hamburg and served with taco sauce.....or hot spicy chilli con carne.....or spinach and feta....or weiner and cheese....or apples and cinnamon....oh man the list goes on!! Butter and bake left over sheets and break up into pieces for a topping. Try different shapes (triangles, rolls, squares, pies. You can be totally exotic or simple. And yes....the more butter (the REAL STUFF if you please lol) the better! :o)
 
Jul. 29, 2009 7:54 am
That was fun.. do it again! Great photos and commentary. I love phyllo dough and it is sooo expensive here I only make baklava ever few years. Oh, how I miss the USA grocery stores!! Great Blog Thanks!
 
Jul. 29, 2009 8:52 am
That was hilarious! (And, now I'm hungry!!) Can't wait to try this out!
 
Jul. 29, 2009 10:50 am
Ahhh Nobody, you are just too lucky! I hope when I finally have children my husband will be making enough for me to stay home. My dream would be to just cook all day!
 
MARGIE28311 
Jul. 29, 2009 10:53 am
I have never had the nerve to try filo dough but after seeing the photos and this recipe I wil give it a try. Thank you so much this recipe may be simular to the Turkish cigar shaped that I have tasted when we were stationed there nit was called Kerfta.
 
Jul. 29, 2009 5:26 pm
Loved the commentary! I'm looking of new things to try out and this certainly looks interesting. Great Photos and Great Recipe!
 
Jul. 29, 2009 7:33 pm
Oh sure, now that I've found you and have laughingly learned how to use phyllo/filo you have made me "feel low" by saying you might not be around much. Please reconsider ... and reset your priorities. Your public needs you!
 
Princess Jodi 
Jul. 30, 2009 8:25 am
You crack me up!!!! I'm a new member to All Recipes and this is the first blog I have read... I do hope to read more hilarious and delicious recipe blogs from you!
 
Jul. 30, 2009 10:39 am
This blog had me laughing all the way through and I LOVE the blue color of the wall in your kitchen! Awesome post!
 
sstar 
Jul. 30, 2009 1:11 pm
Fabulous. So fabulous. Crack me up. :)
 
Carolyn 
Jul. 30, 2009 3:06 pm
I really like Phyllo. It's really fantastic what you can do with it. I've used it to make cups, on the bottom of my muffin tins, and of course lots of butter.
 
Jul. 30, 2009 4:56 pm
Wow, I have never tried phyllo and I have a package in my freezer. Pictures are great and your running comments were the best. Have you ever made "spring rolls"? I have tried once and will again. It took a practice run to get the hang of it. Even if the results looked funny they were all eaten. If I can try spring rolls I can try phyllo. I may have to use 50/50 butter because of my hubby. Thanks for your help.
 
jct2 
Jul. 30, 2009 5:40 pm
Wow! I've never read any blogs on here, but this was awesome! I've tried working with phyllo once before and I don't think I was very successful with it, but you make me want to venture and try again--this sounds awesome and the pics and instructions made it sound so doable--thanks so much for making me laugh too.
 
Jul. 30, 2009 6:10 pm
Hi everyone. :) I just got home from work. All these awesome comments are such an incredible pick-me-up after a long, hard day! I can't wait to blog again (when I'm not so dog-tired) and to use phyllo again. :) Thank you, guys. It means a lot to me that you took the time to read and comment. <3
 
Jul. 30, 2009 7:35 pm
laughing like crazy, and I sooooooooo understand where you are coming from! Thanks for adding a big smile to my day!
 
Malyne 
Jul. 31, 2009 4:01 am
Hi!!! I found your step by step photo and comments very funny but gets to the brain. My question is: how many sheets (ideally) do you need to butter to have a successful pastry dish?
 
Kat Supporting Member (Click to learn more about Supporting Membership)
Jul. 31, 2009 6:53 am
This sounds wonderful and the pics really help. Can't wait to try it!
 
Jul. 31, 2009 7:07 pm
Hi, Malyne. I'm not really sure how many. You will probably want 6-9 layers on something like this. (6-9 after it's rolled up). This makes it thick enough to hold in filling - I think the general rule of thumb is buttering between all layers, but I'm not a professional so don't quote me. ;) Thanks for commenting!
 
Oct. 7, 2009 9:50 pm
You are freakin' hilarious! I have not laughed this hard in a while. And no, you're not going to be good for my waistline. Ah wait, laughing is good for my waistline... I'll be happier and with the same waistline. So funny. So so funny. And very yummy food.
 
Nov. 6, 2009 2:02 pm
hahaha... very funny!! mmmmm... that looks so tasty!! &hearts ! thanks for the recipe! :D
 
Nov. 11, 2009 9:29 pm
NG, where have you Been? I just now saw your post on RE and I rushed here to ask about you. Everything OK? You just kinda disappeared. Hope this note finds you well.Patty aka Avon lady. Past tense! stopped "ding donging" LOL
 
 
 
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Nobody'sGirl
 Supporting Member (Click to learn more about Supporting Membership)
Member Since: Mar. 2008
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Indian, Italian, Southern, Mediterranean
 
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About Me 
I'm 25 years old, and I've just started to really learn my way around a kitchen. There's been a few disasters, but it's all a learning experience. Life is a journey, not a destination!
My favorite things to cook
I like to bake! Cookies, cakes, anything sweet and tasty. I'm on the prowl for the perfect chocolate icing recipe. It eludes me as yet.
My favorite family cooking traditions
Every sunday in the summer months my family has a potluck barbeque. We all live fairly close together, so we throw together something tasty to eat and head over to my uncle's house to grill. It's been like that since I was little. In mid-may, around the 15th, we have a lobster boil, and each year we have different holiday dinners at a certain person's house.
My cooking triumphs
I have finally recreated my grandma's stuffing recipe! It's very few ingrediants, but I just could never get it right. You know how grandmas are; 'a pinch' of this, 'a handful' of that. Next up; her soft molasses cookies.
My cooking tragedies
Oh god. I don't know if they're -tragedies- so much as cooking snafus. I remember making mac and cheese without cooking the roux (didn't have half a clue was a roux was anyway). It was disgusting, cheese-flavored flour-paste. Oh! Here's a good one. Once upon a time, I put on hot dogs to boil, then I went into the computer room to chill out. So I'm cruisin' the internet and the SMOKE ALARM goes off. I rush out the kitchen! The water is evaporated and the hot dogs are BURNT to the bottom of the pan. Try telling someone that knows that you've burnt BOILED HOT DOGS that the cake you're serving them is safe to eat. :x
 
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