CRISPY & FLAKY Phyllo Goulash - Baklava but make it SAVORY
Today we're making Goulash, the Savoury version of Baklawa. It's essentially a meat or vegetarian filling sandwiched between two layers of Phyllo pastry. The top and the bottom are made up of 8+ individual layers of Phyllo with butter between them. I'll show you how to make this using both Phyllo (Filo) or Puff Pastry.
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00:00 Intro + What is Goulash
01:13 Making Clarified Butter
02:44 Cooking the beef filling
03:54 Assembling the Goulash
06:53 Cooking the Goulash
07:38 Making Puff Pastry Goulash
09:09 Presentation and taste test
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Ingredients for Phyllo version:
1kg (2 lbs) Beef Mince
500g (1lb) Pack of Phyllo (Filo) pastry
250g (1/2 lb) Butter
150ml (2/3c) whole milk
2 Medium Brown (Spanish) onions
3 Garlic cloves
2 Tbsp Olive Oil
2 Tsp Salt
1 Large Egg or 2 Small Eggs
1/2 Tsp Pepper
1/2 Tsp Bharat (Optional)
Spinach Filling
Directions for Beef Filling:
1. Dice the onions into small cubes and mince your garlic
2. Add Olive oil to a pan on medium-high heat and add the onions, Saute for 2-3 minutes
3. Once the onions have softened add the garlic and saute for 5 minutes until onions are opaque, add any other vegetables you want now
4. Add the Salt, Pepper & any other seasonings you would like to the onions, stir, then push to one side of the pan
5. Add the Minced beef to the pan and press in firmly, allow it to brown for 5 minutes
6. Break the meat into sections and flip, allow it to fry for 4-5 minutes before breaking it up into small pieces with your spatula
7. Mix the onions into the meat and cook until a deep brown colour, remove and set aside
How to clarify butter:
1. Place your butter in a pot to melt on high heat until completely liquefied
2. Allow it to come to a boil and it will foam up
3. Your clarified butter is done cooking when you can see the golden melted butter in the pot, pour out into a jug to cool
Note: Make sure not to pour out any of the cooked milk solids into the jug.
How to assemble the Phyllo:
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Lay a phyllo sheet in the dish allowing any excess to run up the walls of the dish
3. Using a pastry brush, coat the sheet from corner to corner with a thin layer of clarified butter. (You must coat all the surface including any excess pastry)
4. Place another Phyllo sheet on top, and press out any air bubbles. Allow it to adhere to the sheet below it. Coat it in butter once more and repeat this process until you have a minimum of 8 layers of phyllo
5. Using a sharp knife, trim off any excess phyllo that is running up the walls of the dish
6. Brush your topmost layer of phyllo with butter, then pour on your meat filling. Spread it out into one even layer from edge to edge
7. Place a sheet of Phyllo on top of the filling and then repeat the layering/laminating process with a minimum of 8 layers of Phyllo
8. When adding your last layer of Phyllo, trim any excess off the walls before placing it, then brush the top surface with butter
9. Using a sharp knife slice your pastry into equal sized portions, use a ruler to get accurate edges
10. Whisk together your milk and egg into an egg wash and then pour it evenly over the Goulash
11. Bake in a 180c or 350f oven for 40 minutes, rotating at the halfway point. Remove when it is Golden Brown all over and bubbling
12. Allow to cool for a minimum of half an hour before serving (it will be really buttery, that will be reabsorbed when cooled)
How to assemble the Puff Pastry Version:
When making the puff pastry version, you only need to do about half to two thirds of the filling amount. You will also need 2-3 300g (10.5 oz) pre-rolled puff pastry sheets.
1. Prepare a 9 X 12 inch (22 X 30 cm) deep baking dish by brushing the base and walls with clarified butter
2. Add a layer of pre-rolled puff pastry to the bottom of the dish and trim off any excess
3. Add half of your filling on top of the pastry in an even manner
4. Lay another layer of puff pastry on top
5. Add the remaining fill on top of this layer of puff pastry
6. Add the last layer of pastry then slice into portions
7. Make an eggwash like above and then pour onto the dish
8. Bake for 40-50 minutes until the top layer puffs up well
9. Allow to cool for 30 minutes before eating.
Note: The bottom two layers will not puff up, due to the weight of the layers above them and the eggwash holding everything in place. If you want them to crisp up, then I suggest rolling out a single layer of Puff Pastry into 2 thin layers then using them for the bottom and middle.
Easy Apple Strudel made with Filo Pastry
Made with walnuts and easy filo pastry.
A simple Apple Strudel recipe. Apple strudel is a German and Austrian style dish that’s been well adopted by the Italians and many other countries. The classic strudel is made with apples but of course you can also use other fruits. Make sure you buy a good quality cooking apple so they don’t fall apart during the cooking process. This version is made using sheets of filo pastry, it’s not authentic I know, but it’s quicker and much easier than making it from scratch. I also like to toast the breadcrumbs so they resemble more of a biscuit base, this adds another level of flavour and also absorbs any moisture from the apples, resulting in a very crispy outside. I like mine packed with apples, but that’s a personal choice, you may like to roll them a little thinner. Either way, enjoy my Simple Apple Strudel with a side of vanilla bean ice cream or freshly whipped double cream
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Fillo 101 - How To Make Your Own Fillo Pastry Using 2 Methods | KALI OREXI
To learn the Dry-Method Fillo ????
Christine from Kali Orexi shares her Step-by-Step recipe guide on how to make 2 types of Fillo pastry – an art that she specialises in.
This little tutorial explains the differences between two Fillo pastry methods: the Wet-Method Fillo (also known as the “hand stretching” or “hand tossing” method) and Dry-Method Fillo (also known as the “rolling pin” method). The Wet-Method Fillo uses a basting mixture to moisten the dough and make it super-soft for Hand-Stretching or Hand-Tossing. The Dry-Method Fillo uses a dusting mixture to keep the fillo dry and stop it from sticking to itself as you roll it out, using a thin rolling pin.
Which Fillo making method do you prefer?
Fillo is common in a number of different cuisines and is a versatile and crispy pastry that can be used to create several different dishes, appetisers and desserts.
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#GreekFood #GreekRecipes #FilloPastry #FiloPastry #Phyllo
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⏱️ TIMECODES
0:00 How to make your own Fillo Pastry | Christine's Step-by-Step Recipe
0:16 The two Fillo Pastry preparation methods
0:53 Making the Fillo Dough
1:20 Mixing the dough ingredients
1:31 Adding water to the mixture
2:48 Kneading the dough
3:29 Preparing the dough for the dry Fillo method
4:10 The Wet Fillo Method
4:21 Kneading the dough again
4:36 Dividing the Fillo dough
4:53 Using a basting mixture of olive oil and butter
6:41 Making the filling
6:59 Stretching the dough using the wet method
8:52 Adding the filling the Fillo pastry
10:41 Basting and cooking the pastries
11:10 The finished pastries using the wet method
11:54 The Dry Fillo Method
12:05 Dividing and rolling the dough
12:28 More differences between the dry and the wet methods
14:42 The dry method pastry making and cooking
15:34 Credits
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Other delicious Greek Recipes:
- Kali Orexi’s Greek Fillo-Wrapped Feta:
- Prasopita – Greek Leek Pie with Home-Made Fillo Pastry:
- Kali Orexi’s Stuffed Zucchini Flowers:
- Kali Orexi’s Greek Grilled Peppers Recipe:
- Antigoni's Korfopita - Greek Marrow Shoot and Flower Pie Recipe:
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- Greek Dip Recipes:
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Related Questions:
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ℹ️ #KaliOrexi brings you easy-to-follow, step-by-step videos of authentic #GreekRecipes, including key success tips. We have two video styles – shorter ‘hands only’ videos and longer, hosted videos featuring Greek parents and grandparents sharing their ‘Signature Recipes’ with Kali Orexi and you!
How to Make Greek Baklava | Phyllo Pastry | Allrecipes.com
Greek baklava is one of the tastiest desserts out there, but it can also seem like one of the more intimidating recipes to make at home. Don’t worry–Nicole breaks it down and makes it easy, showing you the secrets to working with phyllo dough and serving baklava with minimal stickiness. This dish is filled (literally) with lots to love–between layers of buttery phyllo pastry is a delicious nutty filling spiced with cinnamon, then soaked in homemade honey syrup.
Get the recipe here:
#Recipe #Baklava #Dessert #Pastry #Food #Allrecipes
0:00 Introduction
0:15 Make Walnut Filling
0:43 Layer Phyllo Dough
3:41 Score & Bake Baklava
4:58 Make Honey Syrup
5:33 Finishing Touches
6:12 Taste Test
6:46 How to Serve Baklava
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How to Make Greek Baklava | Phyllo Pastry | You Can Cook That | Allrecipes.com
Cheesy Phyllo Rolls
Print this recipe here:
Ingredients
about 6 oz salted butter, melted
1 pound (#4) phyllo, thawed and at room temp.
The Cheese filling:
8oz (350g) feta cheese
8oz (200g) shredded mozzarella cheese
8 oz (230g) cream cheese at room temp.
1 teaspoon finely chopped mint
1 teaspoon dried crushed oregano
freshly cracked black pepper, to taste
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 2 baking trays with parchment paper and set aside.
Make the Cheese Filling:
Combine all of the filling ingredients together in a bowl and mix until incorporated.
Assemble the Rolls:
Take one sheet of phyllo, drizzle some melted butter over top. Fold it in half lengthwise. Place a tablespoon of the cheese filling at the bottom of the pastry, keeping it centered.
Fold over both sides (right and left long sides) of the phyllo over the filling.
Drizzle with some more melted butter.
Roll the pastry all the way up. Place on the prepared baking tray.
Keep doing this until all of the phyllo and/or cheese filling are finished.
Brush the tops of the rolls with melted butter and pierce using a fork so that the steam escapes during baking.
Bake on the center rack of the preheated oven until golden and crisp. 35-40 minutes.
Kali Orexi!
Notes
Freezer Instructions: Assemble the pastries and chill in the freezer until firm. Either transfer the frozen rolls to a freezer-safe bag or wrap the tray in plastic wrap and keep frozen up to 3 months. Bake frozen at 350 °F until golden and crisp.
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Its All Greek
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Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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