Roy wrote:
> Phylio pastry is the same with austrian sttudel dough where the dough
> sheets are brushed with clarified butter or what we call as Ghee.
> Plain melted butter is cloudy due to suspended milks solids and
> emulsion of fat and water.
> Go on do brush your phyllo sheets with ghee as I what I did more 10
> years back in a pastry kitchen. with clarified butter on a real
> viennese strudel dough.
> Roy
>
As one who loves the flavor of *whole* butter, I have to ask, "Why
clarified butter for phyllo?" Might as well use corn oil...

Dave