I have never used
phyllo before, so I was a bit timid.
I've never worked with
phyllo before, so that was neat.
Not exact matches
I'd never actually made baklava
before, but I did happen to have a pound of
phyllo dough hanging around the fridge, crying out to be used for something.
(Note: It is important that you do this right
before you assemble the strudels, or the mixture may become too juicy for the delicate
phyllo leaves.)
Assemble cups just
before serving to retain crispness of
phyllo cups.
The
phyllo gets golden brown and butter - crispy and shatters into little shards that get all over your clothes that will make people on the street look at you funny if you forget to lint - roll yourself
before leaving home.
Working with
phyllo can be tricky as its brittle and can dry out very quickly, so check the handling tips
before start preparing this Galaktoboureko recipe.
When overlapping the
phyllo over the filling in this recipe, work carefully but quickly so the
phyllo doesn't dry out
before baking.