Thanks I should have figured that out for myself, I use fillo a lot.
cheers
"Wayne" > wrote in message
...
> Arri London > wrote in :
>
> >
> >
> > Wayne wrote:
> >>
> >> Arri London > wrote in
> >> :
> >>
> >> >
> >> >
> >> > Christopher Green wrote:
> >> >>
> >> >> "sandy" > wrote in message
> >> >> >...
> >> >> > What is phyllo dough, I have never heard of it .
> >> >> > cheers
> >> >>
> >> >> Thin sheets of dough, markets around here (SoCal) carry it in the
> >> >> frozen foods. Sometimes spelled "filo". Thaw, lay out several
> >> >> sheets, fill and roll. You can make your own if you are handy with
> >> >> pastry, but it is a lot of work.
> >> >>
> >> >> Phyllo is no longer low-fat if you put butter between the layers,
> >> >> though...
> >> >>
> >> >> --
> >> >> Chris Green
> >> >
> >> > LOL the phyllo is low fat. Adulterations may change that of course!
> >>
> >> True, but I cannot imagine encasing something with phyllo without
> >> brushing each sheet but melted butter.
> >>
> >> --
> >> Wayne in Phoenix
> >
> > But I do that all the time. If the filling is rich enough, the butter
> > is extraneous. Yes I use melted butter between layers when making
> > baklava and similar. The layers need to be separate. But when wrapping
> > something I don't use the butter. That's just the way I learnt to use
> > phyllo.
>
> If you say it works for you, I'll take your word for it. IME, it wasn't
> a very appealing result. I don't remember what I tried once without
> using butter on the phyllo, but perhaps the filling wasn't rich enough.
> In any event, I didn't like it.
>
> --
> Wayne in Phoenix
>
> unmunge as w-e-b
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.