spamtrap1888 wrote:
> On Dec 4, 2:10 am, "Julie Bove" > wrote:
>> I found some whole wheat Phyllo dough at PCC Market. I didn't even
>> know such a thing existed! So now... What to make with it?
>>
>> In the old days I might have made Baklava. I love the stuff! But I
>> can't have butter now and really shouldn't have sugar either. I have
>> also made various filled pastries. And little nests which I filled
>> with an apple pie type filling. I am thinking I might go with those.
>> Daughter has been on a baked apple kick. I bake the slices with
>> cinnamon, a little salt, a little Nucoa and some brown sugar
>> Splenda. Yes, I know there is actual sugar in that but I only use a
>> small amount.
>>
>> Something savory would be nice as well, but not sure what. I have
>> tried Spanokopita in the past and although I liked the idea of it, I
>> didn't like the end result. I do remember making something with a
>> black olive filling in it but I don't have that recipe any more. I
>> made some things to take to a potluck at work and this woman who
>> hates olives was wolfing them down. She thought the filling was
>> mushroom! Ha! I wish I could remember what was in those because they
>> really were good.
>>
>> So... What do you do with your Phyllo?
>
> Apple strudel the easy way is the only thing I do with filo. Basically
> the same as you with your nests, except for adding plumped golden
> raisins, and sprinkling breadcrumbs to soak up the butter.

I used to make that years ago but I think I used puff pastry.