Filo cultivates patience

In baking, nothing tests my patience more than making Filo dough, yet the baker pride in me refuses to use store-bought Filo because (1) You can’t claim you baked a pie when really the test is in making the dough, not just preparing the filling and assembling the ingredients; (2) The satisfaction you get from achieving such a thin sheet of see-through dough is just awesome. The end result is a crispy pastry that’s also healthier than other types of butter-laden pastry.

Filo dough recipe: https://www.mygreekdish.com/recipe/easy-homemade-phyllo-recipe-beginners/

Filling: Sliced apples, raisins soaked in vanilla essence, sprinkling of sugar and cinnamon with each layer of apple slices.