About
Production
The dough
The day starts with flour. The dough is kneaded, rested, then rolled out with a wooden pin. How thin the filo goes is judged by eye and by hand; scales are no help here, because flour does not carry the same moisture two days running.
The layers
Butter goes on as the layers stack up. This is the step that will not be hurried: spread it unevenly and some layers rise in the oven while others sit down and stick.
The syrup
Syrup is a job of its own. Too thick and it sits on top instead of soaking in; too thin and it takes the crispness away with it. The right answer lives in a narrow gap between the two, and that gap shifts a little every day.
The oven
Trays come out of the oven and go straight to the counter. What needs to rest is left to rest, and what is meant to be eaten hot is sold hot.
