"Dave Smith" > wrote in message
...
> For those of you are like phyllo and feel comfortable
> working with it, this is one of my all time favourite
> desserts. I put off making it for a long time because the
> recipe that I found for it serves 18. With only two of us in
> the house, and due to the rich nature of the beast, I was
> afraid to make it for a long time. I finally made some last
> year in because I had some Phyllo that needed to be used up.
> I sent some over to my brothers and he called back later
> raving about it. When he was here for dinner last week he
> was still raving about it and said that it was the best
> dessert he had had in his life. I got some phyllo pastry
> yesterday and am making some today. It is in the oven right
> now, and it smells great. Her is the recipe:


I think I made something like this around a million years ago. But I
remember this and any actual vanilla slices I've ever made, I can never cut
through properly, the inside tries to squish out everywhere. Any clever
ideas? Or is my knife just not sharp enough.

Jen