In article >,
Dave Smith > wrote:

> kilikini wrote:
> >
> >> Thank you! Lovely, both. I have handled phyllo twice when making
> >> spanikopita! I could be better at it, but I will learn.
> >
> > Phyllo is one of those things that intimidates me. It seems really simple,
> > but I know I'll screw it up. If I watch someone (in person) prepare it, I
> > know I'll be able to do it
>
>
> It would be a lot more intimidating if you had to start by making the
> pastry, but buying it frozen skips that step. It really isn't that bad.
> You just need to be prepared and work fast. You use several lawyers
> so you can make mistakes and cover then up.... literally.
>
> Make sure that your pastry is completely thawed out. It comes in a
> box and wrapped in plastic. Have all your ingredients on hand and ready
> to use and a damp cloth cover it and keep it from drying out. Plyllo
> forgiving stuff. The results are usually so tasty that no one will
> notice that you tore a few sheets and patched them together.

Mom and I helped an Italian friend make Phyllo once. She covered the
entire table with a clean white cloth and dusted it with flour. I
remember helping her stretch the dough sheet over the entire table. ;-)
I was just a little kid.

I'd rather buy the frozen. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain