Frogleg > wrote in
:

> On Wed, 25 Aug 2004 07:24:18 GMT, "sandy" > wrote:
>
>
>>"Arri London" > wrote in message
>
>>> Phyllo dough is quite lowfat and would make a good casing for just
>>> about any filling.
>
>>What is phyllo dough, I have never heard of it .
>
> Phyllo is the tissue-thin 'dough' used for middle-eastern pastries and
> other clever dishes. Sheets of it come rolled up and frozen in a bos,
> something like puff pastry dough, but *far* more difficult to work
> with. Traditionally, one spreads out a leaf/sheet of phyllo, paints
> melted butter on it, adds another sheet and more butter, etc. Low-fat
> recipes often call for using cooking spray instead of butter. Anyhow,
> a stack of 3-5 layers can be used to wrap/fold around a savory or
> sweet filling. Then you bake. Bakalava is essentially just
> many-layered sheets with nuts, spices, and honey embellishing the
> layers. To keep the leaves from drying out and tearing, you're
> supposed to keep the unbuttered ones covered with a dampish towel as
> you work. I've never had a bit of luck with it, but I suppose it's one
> of those techniques that comes with practice.
>

I've had better luck with it when I could buy it fresh at a Greek market.
The trick with the frozen is in the thawing, so as not to have it stick
together in wetter areas. Also, I've found that a *very* damp towel is
necessary to keep it from drying.

--
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.