On 2005-08-23, stiko > wrote:
> Hi! Has anybody used ghee (Indian-style clarified butter) in baked goods?
> I'm really tempted to use it to butter the sheets of filo pastry in baklava
> but...not sure. Thnx

I'm not an expert in this sort of thing, but my understanding is that
ghee doesn't have any of the milk solids, just the fat. The milk
solids are what makes butter brown so well, which is where a
substantial amount of the flavor comes from.

Why do you want to use it for this purpose?

--
Randall