Why Is My Filo Pastry Not Browning? (And How to Fix It)
Filo pastry should come out of the oven golden, crisp and evenly coloured. But sometimes, instead of that rich golden finish, it stays pale, patchy or just doesn’t brown properly. The good news is, this usually comes down to a few simple things that are easy to fix once you know what to look for. […]
Why Does My Filo Pastry Go Soggy? (And How to Fix It)
Soggy filo pastry is one of the most disappointing outcomes, especially when you’re expecting those crisp, flaky layers. Instead of a golden crunch, you cut into it and the base is soft, wet or dense. The good news is, soggy filo almost always comes down to moisture and how the pastry is layered and baked. […]
Why Is My Filo Pastry Dry? (And How to Fix It)
Dry filo pastry is one of the most frustrating things when you’ve put in the effort to make it from scratch. Instead of light, crisp layers, you end up with something that’s brittle, tough or just unpleasant to eat. The good news is, it’s usually caused by a few small things that are easy to […]
How I Make Filo Pastry from Scratch (and What Actually Matters)
Making and stretching filo pastry from scratch used to intimidate me. For the longest time, I’d just grab the store-bought packets because they were easy. And don’t get me wrong, they absolutely have their place. But after my grandparents passed, I found myself wanting that feeling again… standing in the kitchen with my Yiayia, watching […]
Yiayia Anna’s Florina-Style 5-Star Tiropita: A Delightful Yeast-Infused Culinary Triumph.
Mastering Tiropita: Yiayia Anna’s Traditional Cheese Pie Recipe with Yeast This recipe requires a bit of patience, but trust me, it’s well worth it in the end. While making the dough from scratch may take some time, it’s not overly difficult to follow, and the end result is unbeatable. Cooking, I’ve come to realise, is […]
Greek Tiropita Cheese Feta Pie with Homemade Filo (Traditional Family Recipe)
If you’re looking for the most authentic Greek Tiropita Cheese Feta Pie, this recipe comes straight from my yiayia’s kitchen. I used my Yiayia Vaso’s original ingredients, she traditionally makes the snake-shaped tiropita, but I adapted her dough to create the squared version, which she also made often. The method changes slightly, but the flavour […]
Yiayia Vaso’s Legendary Galaktoboureko: 5-Star Filo Pastry Custard Pie Recipe
Easy Galaktoboureko Recipe with Custard (Crispy Filo, Yiayia Vaso’s Way) From cousins to aunties and friends, anyone in our family who’s tried Yiayia Vaso’s galaktoboureko (γαλακτομπούρεκο) knows they’re in for a treat. It’s hands down one of the best; crispy filo, creamy custard and just the right amount of syrup. If you’re looking for an […]
How to Make Vanilla Slice. The Old-School Glossy Custard Slice
How to Make Vanilla Slice. The Old-School Glossy Custard Slice This really is the best vanilla slice I’ve ever made. If you’re like me and not a fan of a dusted filo top, welcome because this is the old-school version with that chewy, bakery-style vanilla frosting that seeps between your teeth and catapults you back to primary […]
Easy Greek Bougatsa with Creamy Custard Filling
Simple Bougatsa Recipe with Custard (No Semolina, Easy Filo Dessert) If you’re looking for a simple bougatsa recipe with custard that actually works without the fuss, this is it. Now before anyone comes for me… yes, this is what they call a “gialantzi” (γιαλαντζί) aka “fake” bougatsa. This version skips the traditional semolina custard you’ll […]
Yiayia Vaso’s Tiropita with Homemade Phyllo
This tiropita with homemade phyllo is made completely from scratch using Yiayia Vaso’s hand-stretched dough, a simple Bulgarian feta filling and plenty of butter and olive oil for crisp, flaky layers. Unlike tiropita made with store-bought phyllo, each piece of dough is rested in oil, stretched thin by hand, filled, rolled into a long coil […]