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Name: Fear of Phyllo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American

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INGREDIENTS

Phyllo Basics:

INSTRUCTIONS

Phyllo has a bad wrap. Just mention the word and even an experienced cook can be struck with terror. But once you master a few techniques, you can make this dough one of the most versatile weapons in your cooking arsenal. Here are some tips: *If using frozen phyllo dough, thaw it in the refrigerator 24 hours before using. *Remove only the number of sheets called for in the recipe. Reroll the unused dough and wrap it tightly in plastic wrap. Store in the refrigerator up to three weeks. *Any filling that is to be used with phyllo should be completely prepared and cooled before using. Even slightly warm filling will cause the dough to wilt. *If youre brushing butter on the phyllo, melt and cool it in advance. *To keep phyllo from drying out while working with it, lay sheets of plastic wrap over the dough. Some recipes call for covering the sheets with a damp towel. This makes the dough sticky and more difficult to work with. *Starting with the edges and working in, lightly brush butter or oil on the phyllo with a soft pastry brush. Dont saturate the dough; a light coating is enough. You also can use a vegetable oil spray, or olive oil spray if using a savory filling. *This is the key: Dont worry if the sheets become buckled or even torn. You can "glue" sheets back together with melted butter or oil. If your top sheet becomes torn, simply put another on top. *Brush the tops of the finished pastries with butter or oil, or spray lightly with one of the oils. *Its a good idea to bake phyllo pastries on parchment paper-lined baking sheets, especially if its a sweet pastry that contains sugar. The sugar has a tendency to caramelize, making it difficult to remove the finished pastry from the baking sheet. ~ --Times home economist CeCe Sullivan and "Phyllo: Easy Recipes for Sweet and Savory Treats" by Jill OConnor Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #722 by Rooby on Aug 04, 1997

NOTES

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Fear of Phyllo

Phyllo Basics:

Phyllo has a bad wrap. Just mention the word and even an experienced cook  can be struck with terror.    But once you master a few techniques, you can make this dough one of the  most versatile weapons in your cooking arsenal.    Here are some tips:    *If using frozen phyllo dough, thaw it in the refrigerator 24 hours before  using.    *Remove only the number of sheets called for in the recipe. Reroll the  unused dough and wrap it tightly in plastic wrap. Store in the refrigerator  up to three weeks.    *Any filling that is to be used with phyllo should be completely prepared  and cooled before using. Even slightly warm filling will cause the dough to  wilt.    *If youre brushing butter on the phyllo, melt and cool it in advance.    *To keep phyllo from drying out while working with it, lay sheets of  plastic wrap over the dough. Some recipes call for covering the sheets with  a damp towel. This makes the dough sticky and more difficult to work with.    *Starting with the edges and working in, lightly brush butter or oil on the  phyllo with a soft pastry brush. Dont saturate the dough; a light coating  is enough. You also can use a vegetable oil spray, or olive oil spray if  using a savory filling.    *This is the key: Dont worry if the sheets become buckled or even torn.  You can "glue" sheets back together with melted butter or oil. If your top  sheet becomes torn, simply put another on top.    *Brush the tops of the finished pastries with butter or oil, or spray  lightly with one of the oils.    *Its a good idea to bake phyllo pastries on parchment paper-lined baking  sheets, especially if its a sweet pastry that contains sugar. The sugar  has a tendency to caramelize, making it difficult to remove the finished  pastry from the baking sheet.    ~ --Times home economist CeCe Sullivan and "Phyllo: Easy Recipes for Sweet  and Savory Treats" by Jill OConnor    Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #722 by  Rooby <MsRooby@sprintmail.com> on Aug 04, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.