Sentences with phrase «sheet of phyllo»
Place a second sheet of phyllo on top, spray with olive oil and sprinkle with 1/3 of remaining maple sugar.
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Brush the first sheet of phyllo dough with melted butter and transfer it, buttered - side down, into the baking dish.
Repeat entire process with remaining sheet of phyllo.
Working with one sheet of Phyllo at a time, fold one side down to make about a 9 - inch square.
In either a round tart baking pan or a rectangular tart pan, layer 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil.
Take one sheet of phyllo pastry and place on the filling, scrunching it up as required to fit.
I shaped it a little differently (thinner to allow a slightly shorter cooking time) and wrapped it in a few sheets of phyllo to make it «fancy».
Then I folded over two sheets of phyllo from opposite sides, brushing each surface with melted ghee.
Greek kataifi is a cousin to baklava, a similar combination of chopped nuts and crispy dough soaked in syrup, only instead of being made with thin, stacked sheets of phyllo dough, kataifi is made with what is commonly described «shredded phyllo»: fine strands of dough wrapped around a nut filling like a little bundle of hay.
Lay 1 large sheet of phyllo on a parchment paper - lined sheet pan, keep remaining phyllo sheets covered with plastic wrap.
Repeat with 5 more sheets of phyllo, laying each on top of the other and brushing with butter.
Top with a third sheet of phyllo and brush with more of the butter mixture.
4) Melt the butter and brush 7 sheets of phyllo dough with the butter.
Repeat with remaining sheets of phyllo, pressing each layer firmly into bottom of skillet.
Lay one sheet of phyllo on a work surface (cover other sheets with plastic wrap and a lightly damp towel).
Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle 1/3 of the maple sugar over the top.
Top with a second sheet of phyllo, keeping remaining sheets covered, and brush with olive oil.
It calls for three sheets of phyllo, and to be honest, I've never run across a whole - grain substitution for this.
To make the triangles take one sheet of phyllo and brush it lightly with some olive oil.
Fold 3 sheets of phyllo dough in half and press into ramekin, tuck any dough that over hangs into the ramekin.
On a clean work surface, spread one sheet of phyllo dough; spray with the olive oil spray; place another sheet on top of the first, spray with olive oil spray.
Lay one sheet of phyllo dough in front of you.
Roll out your sheets of phyllo dough and with the short end towards you, cut the sheets into 3 - inch strips.
Keeping them under a damp towel as you work, remove 2 sheets of phyllo dough at a time.
Brush the entire sheet evenly with butter and top with another sheet of phyllo and another layer of butter.
Brush a sheet of phyllo with melted butter.
Take one sheet of phyllo and lay it on a smooth working surface.
Top with another sheet of phyllo and brush lightly with butter.
Lay 1 sheet of phyllo in the bottom of the pan.
Brush with butter, covering the entire surface, then lay another sheet of phyllo on top.
Lay out one sheet of phyllo dough and cut in half widthwise.
Place another sheet of phyllo on top of bread crumbs, gently press down.
Repeat the process with the remaining sheets of phyllo.
Spray top sheet of phyllo with olive oil spray.
Stack 2 sheets of phyllo dough on a cutting board with the long side facing you.
Top with another sheet of phyllo.
Lay out a sheet of phyllo on a work surface and brush generously with some of reserved 1/3 cup spice butter (reheat if it has solidified).
Butter the remaining sheets of phyllo, stacking them one on top of the other on the work surface.
Place the sheet of phyllo horizontally (landscape position) in front of you.
Place a sheet of phyllo on baking sheet and lightly brush entire surface with olive oil.
Top with a second sheet of phyllo and brush with the butter mixture.
Lay one sheet of phyllo on a cutting board, bunching it to lightly crinkle.