Martha Stewart Makes 5 Phyllo (Filo) Recipes Including Easter Phyllo | Martha Bakes Classic Episodes

[Music] this recipe for a ruffled milk pie is an elegant and tasty dessert that served as part of a traditional greek easter celebration filo that's been ruffled baked and filled with custard the pie emerges from the oven with a distinctive flour-like appearance and it's fun to make and rather interesting we're starting with clarified butter and here we have a pot that's been slowly melted the milk solids have accumulated in the bottom of the pan which you can see there's a lot of foam on the top and we'll just skim this off i'm using a strainer to show you how much residue is left after you melt the butter and leave the milk solids in the pan you don't want those milk solids you want only the butter here we have a much clearer butter if you look at it so a clarified butter also has a high smoke point meaning it doesn't burn as easily as unclarified butter and additionally you can keep a jar of clarified in your refrigerator for a longer time and you can buy it but i like making it because i know that it's the butter i want to use so on to the ruffled tart here's filo phyllo tends to break really easily this looks very nice but it will dry out oh um just dry out quickly so i cover it with a flower sack towel that is slightly damp not wet now start making your ruffles i'm using a large pan three inches deep this is like a wedding cake pan and we want to brush the bottom of the pan with butter generously i am also buttering the sides of the pan you need a 14 inch pan for this recipe you might have to borrow it from your friend who makes wedding cakes down the street but it's a good pan to have actually and you can use it for a lot of other things okay so now start working quickly and we're going to take one sheet of phyllo and now quickly butter your phyllo working with your very soft bristle brush and then you gather your filo and kind of pleat it like this and starting in the center of your pan you are going to make it into a spiral and when it has the butter on it it's actually more malleable and you want to start making your rosette which is basically like that and your next sheet we're going to need about 14 sheets of phyllo for this particular recipe so it's going to get a little buttery on the table good to work on a clean breadboard a stone surface keep going and going and don't get disheartened when it starts to crack because those cracks will disappear so there how gorgeous is that now brush it with a little bit more butter on the top be gentle you don't want to tear the leaves any more and now sprinkle with very light sprinkling of cinnamon transfer right to a 350 degree preheated oven and bake until golden brown about 25 to 30 minutes so here's our rosette doesn't it look absolutely gorgeous and now we're going to pour over this a very simple but delicious vanilla custard and the custard is six eggs break them up with a wire whisk and have scalding on the stove three cups of whole milk and add one cup of super fine sugar superfine is an extra fine grain of sugar if you don't have super fine you can actually put one cup of sugar into your food processor and process it it will get quite fine a little hint and one teaspoon of your best vanilla that might be a little vanilla e so when the milk comes up to a boil like that it's scalded now we want to temper our custard so take a scant scoop of hot milk and quickly whisking your egg mixture add in a stream the hot milk what we're doing is warming the egg yolks without burning them or curdling them is which is the real problem just add all the milk and the nice thing about this is that the custard is actually going to get cooked right in the pan with the phyllo and we're going to carefully pour this custard right over the rosette so all the little nooks and crannies of the phyllo are being filled pop that right back into the oven 25 to 30 minutes you'll see the custard set so that's what it looks like when it comes out of the oven so now before cutting and serving sprinkle very lightly with confectioners sugar it's starting to look more like a dessert and a tiny bit more of the cinnamon not too much good and then with a very sharp knife you can cut through the crinkly phyllo cut it into wedges and serve it like a pie oh look how pretty now that is a fine use of phyllo and edible work of art generously dusted with cinnamon and confectioners sugar pastilla might look like a festive dessert but it's actually the most delicious savory moroccan meat pie pigeon pie traditionally two tablespoons of butter saute very very finely chopped onion one large onion will do get the onions kind of translucent in the butter we have three and a half pounds of bone-in skin on chicken legs and thighs to which we are going to add four cloves of garlic very finely minced a half a teaspoon of saffron threads three quarters of a teaspoon of powdered ginger and a quarter of a teaspoon of turmeric for color and taste add one teaspoon of salt and a half a teaspoon of black pepper rub the chicken in with all of this trying to get each piece coated with some of these flavorings now add your chicken to the onion we're going to stew the chicken to get it flavorful and tender now to this add water just enough to submerge the chicken parts i think that's good it's more like four cups and don't forget i almost forgot uh four cinnamon sticks for added flavor so when this comes to a simmer just reduce the heat cover and continue uh cooking for one and a quarter hours until the chicken's done so now to start the assembling of the contents for the bastille two tablespoons of olive oil and three quarters of a pound of ground almonds we're going to brown them and do that over medium-high heat being very careful not to burn the almonds now the chicken i've removed all the chicken from the broth and now reduce the broth by half almonds are just getting toasted and now you can turn the heat off and add a half a cup of confectioners sugar to the almonds so you see this is a real mix of sweet and savory like much of moroccan cooking so one and a half teaspoons of cinnamon as soon as the chicken is cool enough time to take the chicken off the bone and just remove the skin and we'll flake the chicken and we'll just wait for the liquid to be reduced so now we're getting ready to make some more of the filling eight eggs whisk them with a quarter of a cup of freshly squeezed lemon juice and you can just add the lemon juice right to the eggs or to the pot it really doesn't matter add to the chicken a third of a cup of finely chopped preserved lemon pour your eggs right into the liquid so we're scrambling them in the chicken broth and this will be a very flavorful egg mixture make sure you have one cup of flat leaf parsley finely chopped and a half a cup of cilantro finely chopped so here you can see how thick the eggs are getting i'm gonna turn off the heat put in the cilantro green leaves and all that parsley so you have kind of a greenish egg mixture and we're getting pretty ready to make the pie now i have a special pan that i brought from home but you can use any 10 inch by 2 inch cake pan and brush the entire interior surface with clarified butter and we have two sticks of butter clarified and now we have to layer the bottom with about seven or eight sheets of phyllo so here is our phyllo a fresh package which i'm opening up and unroll the phyllo put it on your plastic wrap and damp flower sack don't want that drying out in this hot air the more humid your kitchen when you're working with phyllo the better the butter keeps each layer separate and allows the bastille to be very very flaky our recipe calls for six to eight sheets of phyllo the overhang is good because you're gonna put it over the top and then you're gonna make a top so a layer of chicken then the almond warm sweet almonds and now the egg see how this adds a little bit of color to the whole thing and now more chicken so beautiful the almond you could make small say six inch pies and more egg bring this up like this over the pie now that is the pie itself now for the topping working quickly put this on and i would suggest at least six layers of phyllo on the top so you see it's very nice the top is smooth take a scissor and just trim a little of this excess phyllo now some people roll this up the edge or tuck it under i like tucking it under lift it up tuck it down the side of the pan and then fold and now brush the top again with butter you can chill it at this point and get it really cold the pastry itself for easier slicing but if you have a very sharp knife as i do you just score in a diamond pattern across the top going through several of the phyllo layers and then in the opposite direction so you have kind of a diamond patterned lattice on the top and then put into a 350 degree oven until golden brown takes about 45 minutes the bastille is utterly gorgeous now before it cools sprinkle with confectioners sugar and then draw little lines of cinnamon in a traditional diamond pattern the tastiest most fragrant pigeon pie really chicken that you will ever taste enjoy baklava is a popular middle eastern pastry baked with buttered layers of phyllo filled with chopped nuts spices a rose water flavored syrup is then drizzled on top for a mouth-watering finish and today the baklava that i'd like to show you how to make is made with very finely chopped pistachios that's why it's green like this california actually produces about 98 of our nation's pistachios they're cultivated widely in california but also in europe and italy and in turkey and iran this is a couple of pounds of pistachios finely chopped so we have to make the sugar syrup first and that is two and a half cups of granulated sugar mixed with one and a quarter cups of water i want a little bit of lemon about one teaspoon of lemon juice that's approximately a teaspoon bring that to a boil swirling it and just cook it until you have a nice clear syrup of sugar and water also add to that when it's finished a tablespoon of rose water rose water is a very very popular perfumey liquid that is used in foods that are cooked with phyllo and here is the filling so it's four cups of chopped pistachios one cup of sugar and about one tablespoon of cinnamon mix this all together and that's the filling so easy you can use pistachios you can use walnuts which are very popular you could also use almonds and to this one tablespoon of the fragrant rose water very fragrant that's our filling so now we can start layering our baklava now you can build it right in your baking dish or you can build it on a piece of parchment and i'll show you how easy that is so for the bottom layer we're going to use the whole half pound for our bottom and i'm going to go really fast because i don't want this to dry out so sheet after sheet with butter so a half a pound for the bottom and then a half a pound for the top so here are 20 sheets of phyllo beautifully buttered the dish is heavily buttered also with clarified butter and now put your filling right in here and you want it all in an even layer and now the same process for the top so if your butter gets a little solidified which happens because it's cooling you can just warm it in a bad marie or in your microwave just for a few seconds so keep layering until you get the top 20 layers buttered and evenly stacked a little batch right onto the top of your baklava you might have a little bit of trimming to do you can do that with your sharp knife right here and then you can score this into one and a half inch wide diamonds i'm going through all the layers of phyllo with my sharp knife transfer to a 400 degree oven bake for 10 minutes reduce the heat to 300 and bake until golden brown about 50 minutes more so it's going to take an hour in the oven so here is our slightly cooled beautiful pistachio baklava now the syrup is essential and this has to sit overnight before serving which greatly improves the flavor of the baklava two cups of the sugar syrup i've added rose water a teaspoon of rose water to this and allowed it to cool now just pour this carefully over the whole flaky top and the syrup itself actually consolidates all the layers of phyllo too so good so let that sit at room temperature overnight now these have soaked overnight so you can see there's an actual difference these have gotten a little darker in color and this is the pistachio which is sat for one day with the sugar syrup and this is the walnut whether you make it with pistachios or make it with walnuts or with almonds this greek classic will not disappoint you will really come back for seconds and thirds now this is an unusual way to make a traditional greek spinach pie that can be served as an appetizer side dish or a light lunch and i'm using spinach in the filling today but you can also substitute your favorite greens like dandelion or swiss chard or beet greens i'm cooking a half a cup of rice and three quarters of a cup of boiling water with a pinch of salt and bring that to a boil cover and let it cook very very slowly until the rice has absorbed the water and is nice and fluffy and cooled we have two whole pounds of baby spinach that is chiffonaded about a quarter inch put your rice into your spinach i'm going to use my hands i figure forgiveness but it's so much spinach and so many other greens and i want to make sure that everything is well mixed one big bunch of chiffonaded mint one large bunch of scallions cut crosswise into approximately eighth of an inch slices and one bunch of parsley you can use curly parsley this smells so good you can use curly parsley or you could use flat leaf parsley which is a little bit more flavorful i think so here just that little tiny bit of rice and quite a bit of salt two teaspoons of salt and two teaspoons of freshly ground black pepper this is one of my favorite hors d'oeuvres i do triangles of phyllo with spinach filling but for a lunch dish cooking it in squares like this is really wonderful you could add dill to this if you like instead of the mint you could add onions to this too if you like there is a liquid two tablespoons of soy sauce i'm going to put this right into my three quarters of a cup of olive oil so it gets all mixed in so soy sauce olive oil and pour this all over your spinach and now stir that it's already starting to deflate but you want a flavorful filling that has texture it has a little body there i think that looks beautiful so i've already layered in 10 layers of fila for the bottom crust and you can trim the edges if you like and try not to tear your phyllo there that's simple buttered layered 10 sheets 10 leaves of phyllo now we're going to pack our spinach right on top the whole big batch looks like a lot and it is and if you let this sit a little bit it will shrink in size in volume so there i'm going to press this down and clean up my top and then put the top layers of phyllo on top of the spinach so i didn't mention but i'm using the large sheets of phyllo cut in half so they now measure nine by 13. and notice i've just left the whole stack of phyllo in a stack and i'm working on the top layer of the stack rather than lifting sheets up for these small pieces this works very very well and you can put another six to eight to ten pieces right on top so now with a very very sharp knife cut through the entire spanakopita or spinach pie all the way down to the bottom four by three so you'll end up with 12 beautiful squares this will make final serving cutting easier if you do this now such a delicious item filo so flaky and beautiful get this right into a 400 degree preheated oven and bake for 20 minutes then reduce your temperature to 350 and continue baking another 40 minutes and you'll have a gorgeous golden brown spenny kopita pie now would you like one square or two and you notice how beautifully the spinach is cooked it's not watery it's a delicious way to sneak in your greens don't you think thanks so very much for watching and i'll see you for the next episode of martha bakes [Music] brush one sheet of phyllo with melted butter sprinkle with sugar repeat layering twice more cut stack phyllo into six pieces press each square into a cup of a muffin pan bake at 325 degrees until golden brown about 20 minutes fill with greek yogurt fruit and a drizzle of honey

Channel: Martha Stewart

Views: 25,020

Rating: 4.9419641 out of 5

Keywords: martha stewart, phyllo, filo, easter phyllo, phyllo treats, filo treats, phyllo sweets, Phyllo Cups, Spanakopita, Ruffled Milk Pie, Bisteeya, Baklava, Greek, mediterranean, pastry, pastry dough, sweets, baking, bake, chicken, dinner, desserts, Recipe, how to, how to make, food, quick, easy, martha bakes, classic episodes, original episodes, martha stewart living

Id: SSbWqeCxIV8

Length: 23min 23sec (1403 seconds)

Published: Sun Mar 28 2021