On Wed, 25 Aug 2004 07:24:18 GMT, "sandy" > wrote:


>"Arri London" > wrote in message

>> Phyllo dough is quite lowfat and would make a good casing for just about
>> any filling.

>What is phyllo dough, I have never heard of it .

Phyllo is the tissue-thin 'dough' used for middle-eastern pastries and
other clever dishes. Sheets of it come rolled up and frozen in a bos,
something like puff pastry dough, but *far* more difficult to work
with. Traditionally, one spreads out a leaf/sheet of phyllo, paints
melted butter on it, adds another sheet and more butter, etc. Low-fat
recipes often call for using cooking spray instead of butter. Anyhow,
a stack of 3-5 layers can be used to wrap/fold around a savory or
sweet filling. Then you bake. Bakalava is essentially just
many-layered sheets with nuts, spices, and honey embellishing the
layers. To keep the leaves from drying out and tearing, you're
supposed to keep the unbuttered ones covered with a dampish towel as
you work. I've never had a bit of luck with it, but I suppose it's one
of those techniques that comes with practice.