>> 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

That wont work... for the phyllo type thingies, you
need a fat that is close to solid at room temp, but
melts when heated in the oven... corn oil wont solidify
at room temp, so you wouldnt get the flakiness...

irax.