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.
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.
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.
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