"stiko" > wrote in message
...
> Here we have lots of sweets made with filo pastry. Some of them have the
> sheets of filo quite crisp (though bathing in syrup) and "separate" from
> one another. I have read that when layering them one can use breadcrumbs
> to keep them separate. Is that so? Any other trick to achieve this result?
> Thnx Stiko
>

Try Semolina.

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Trebor
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