Julia Altshuler wrote:
>
> Nah, I think we frightened away the original poster long ago. Working
> with phyllo dough is something fun for teenagers, though. I had 3 18
> year olds for the Thanksgiving weekend. I bought a pound of phyllo with
> no clear ideas on what to do with it. When they expressed an interest,
> I suggested a number of fillings, and they said they liked the apple
> idea the best. So I set them to making a chopped apple, nut, raisin,
> dried apricot, cinnamon filling, showed them how to use the pastry
> brush, and put them to work. My sample came out lopsided. Their
> triangles were perfect. All were delicious.

As fiddly as phyllo is to work with, my experience has always been that if
you keep it covered, spread lots of butter and work fast thing cooked with
it tend to be good. Last week at the grocery store I was given a sample of
a phyllo canapé.... phyllo cups with feta and fig. Rather than buy a
package I figured it was something I could make with some of the phyllo
taking up room in my freezer.