The phyllo challenge in Greek cooking

Written by Litsa Bolontzakis on. Posted in My thoughts

Anything made with phyllo dough is a crowd pleaser.

Greek cooking and baking uses allot of phyllo, and we feel comfortable working with the very delicate sheets of phyllo.

In Greece, they have so many different types of phyllo, from the very thin one to the  thicker rustic one.

almond-sesame-pita

Anyone can master the art of working with it. In the winter working with different kinds of nuts, honey and phyllo homemade or commercial, brings some kind of comfort! like baklava for instance!

It has the reputation of being temperamental. Please don’t let it intimidate you, you just need to know a few tricks and it can be manageable and fun and the results very delicious! You will find phyllo in most supermarkets in the frozen food section.

Litsa’s Tips: 

Thaw phyllo for 24 hours in the refrigerator.

Allow it to come to room temperature, for a few hours.

Have all your ingredients ready.

Moisten a dishtowel to cover phyllo between uses, so it does not dry and crack.

Please remember patience is a must when we work with the amazing phyllo and of course, practice makes perfect.

Litsa!

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Litsa Bolontzakis

Litsa Bolontzakis

Children's book and cookbook author Litsa Bolontzakis is an expert on Greek cooking and that culture's easy, simple way of life. Her desire is to help other families learn from her culture how to appreciate the simple things in life and grow to enjoy the seasons and the gifts they bring.

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