I'm making the small ones that are folded into a triangle. The recipe I
have doesn't mention buttering the phyllo and that doesn't seem right.
Don't you butter it so it makes crunchy layers?

--
http://www.judithgreenwood.com

"Giusi" > wrote in message
...
> I'm making the small ones that are folded into a triangle. The recipe I
> have doesn't mention buttering the phyllo and that doesn't seem right.
> Don't you butter it so it makes crunchy layers?
>
> --
> http://www.judithgreenwood.com


YES!!! Buttering is imperative. I've seen where people have used "butter
spray" to reduce calories but ... that's just an abomination. Go for the
gusto and don't skimp on the butter.

TammyM

"Giusi" > wrote in message
...
> I'm making the small ones that are folded into a triangle. The recipe I
> have doesn't mention buttering the phyllo and that doesn't seem right.
> Don't you butter it so it makes crunchy layers?
>

I make it often. I usually make it in a large pan and cut into squares
before backing. Yes, the butter is for flaky layers and not a tough crist.
When I have folded them I had to make sure the layers were jept moist with a
towel otherwise they cracked badly when folded.

Paul

> "Giusi" wrote in message
> >> I'm making the small ones that are folded into a triangle. The recipe
> >> I >> have doesn't mention buttering the phyllo and that doesn't seem
> >> right.
>> Don't you butter it so it makes crunchy layers?
>>
>
> I make it often. I usually make it in a large pan and cut into squares
> before backing. Yes, the butter is for flaky layers and not a tough
> crist. When I have folded them I had to make sure the layers were jept
> moist with a > towel otherwise they cracked badly when folded.
>
> Paul

Not sure what you mean... yes it does dry out in a flash while you're
working with it without the damp towel, but once formed are you saying the
triangle ones crack?

On Dec 18, 1:57*pm, "Giusi" > wrote:
> I'm making the small ones that are folded into a triangle. *The recipe I
> have doesn't mention buttering the phyllo and that doesn't seem right.
> Don't you butter it so it makes crunchy layers?
>
> --http://www.judithgreenwood.com

Yes, definitely butter the layers individually. Not only adds taste
and makes it golden, but also keeps it from cracking when you fold
them.

In the same vein, keep the phyllo stack that's not being used that
moment under a lightly damp towel so THAT won't crack either before
you get to use it.

Good luck - phyllo appetizers are always delicious (and impressive to
others!)

Kris

"Giusi" > wrote in message
...
>> "Giusi" wrote in message
>> >> I'm making the small ones that are folded into a triangle. The recipe
>> >> I >> have doesn't mention buttering the phyllo and that doesn't seem
>> >> right.
>>> Don't you butter it so it makes crunchy layers?
>>>
>>
>> I make it often. I usually make it in a large pan and cut into squares
>> before backing. Yes, the butter is for flaky layers and not a tough
>> crist. When I have folded them I had to make sure the layers were jept
>> moist with a > towel otherwise they cracked badly when folded.
>>
>> Paul
>
> Not sure what you mean... yes it does dry out in a flash while you're
> working with it without the damp towel, but once formed are you saying the
> triangle ones crack?
>
>

No, once folded they are fine. I only use a half sheet cut lengthwise when
I fold them. Then I fold that into thirds and butter the top then fold then
butter on the top layer. That's the way I've always made them. When I make
them in a pie form, I butter every layer and use about 5 layers. You pretty
much have to in a pie style or the bottom layer gets really tough and dry.

Paul

Giusi wrote:
>
> I'm making the small ones that are folded into a triangle. The recipe I
> have doesn't mention buttering the phyllo and that doesn't seem right.
> Don't you butter it so it makes crunchy layers?
>
> --
>



Olive oil rather than butter.

"Paul M. Cook"
When I make > them in a pie form, I butter every layer and use about 5
layers. You pretty
> much have to in a pie style or the bottom layer gets really tough and dry.
>
> Paul

I've made the big one before, it's the little ones I wasn't sure about. I
found some instructions for freezing them, and if there were more passion
for foreign food here, I probably would make double and freeze them. It
would be nice to have them sitting in the freezer.

On Fri, 19 Dec 2008 10:09:30 +0100, "Giusi" >
wrote:

>"Paul M. Cook"
>When I make > them in a pie form, I butter every layer and use about 5
>layers. You pretty
>> much have to in a pie style or the bottom layer gets really tough and dry.
>>
>> Paul
>
>I've made the big one before, it's the little ones I wasn't sure about. I
>found some instructions for freezing them, and if there were more passion
>for foreign food here, I probably would make double and freeze them. It
>would be nice to have them sitting in the freezer.
>

Are you talking about triangle pastries? Roll them around the filling
as if you're folding a flag.

http://www.usflag.org/foldflag.html begin at step #4.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" ha scritto nel messaggio > On "Giusi" > wrote:
>
>>"Paul M. Cook"
>>When I make > them in a pie form, I butter every layer and use about 5
>> >>layers. You pretty
>>> much have to in a pie style or the bottom layer gets really tough and
>>> dry.
>>>
>>> Paul
>>
>>I've made the big one before, it's the little ones I wasn't sure about.
> Are you talking about triangle pastries? Roll them around the filling
> as if you're folding a flag.

For better or worse they are all done, WITH butter. I suspected that recipe
with no butter. The lamb is marinationg in Chermoula, the galatebureka is
out of the oven and soaking up the first of the syrup, and the fava bean
salad is in the fridge. Just a couple more things and I can sleep.

Giusi wrote:
> "sf" ha scritto nel messaggio > On "Giusi" > wrote:
>>> "Paul M. Cook"
>>> When I make > them in a pie form, I butter every layer and use about 5
>>>>> layers. You pretty
>>>> much have to in a pie style or the bottom layer gets really tough and
>>>> dry.
>>>>
>>>> Paul
>>> I've made the big one before, it's the little ones I wasn't sure about.
>> Are you talking about triangle pastries? Roll them around the filling
>> as if you're folding a flag.
>
> For better or worse they are all done, WITH butter. I suspected that recipe
> with no butter. The lamb is marinationg in Chermoula, the galatebureka is
> out of the oven and soaking up the first of the syrup, and the fava bean
> salad is in the fridge. Just a couple more things and I can sleep.
>
>
Oh! That sounds like a yummy menu!

--
Jean B.

"Giusi" > wrote in message
...
> I'm making the small ones that are folded into a triangle. The recipe I
> have doesn't mention buttering the phyllo and that doesn't seem right.
> Don't you butter it so it makes crunchy layers?
>
> --
> http://www.judithgreenwood.com
>

I've never made it but it's my understanding the phyllo dough is liberally
brushed with butter.

Jill

jmcquown wrote:
> "Giusi" > wrote in message
> ...
>> I'm making the small ones that are folded into a triangle. The recipe
>> I have doesn't mention buttering the phyllo and that doesn't seem
>> right. Don't you butter it so it makes crunchy layers?
>>
>> --
>> http://www.judithgreenwood.com
>>
>
> I've never made it but it's my understanding the phyllo dough is
> liberally brushed with butter.


You've never done phyllo??? Try it. Don't be intimidated. You have to
get yourself organized and work fast, but the results are definitely
worth it. Even if the sheets tear a little it doesn't really matter.
But you are right.... brush with melted butter for a rich taste and
wonderful texture.

On Fri, 19 Dec 2008 18:39:43 +0100, "Giusi" >
wrote:

>"sf" ha scritto nel messaggio > On "Giusi" > wrote:
>>
>>>"Paul M. Cook"
>>>When I make > them in a pie form, I butter every layer and use about 5
>>> >>layers. You pretty
>>>> much have to in a pie style or the bottom layer gets really tough and
>>>> dry.
>>>>
>>>> Paul
>>>
>>>I've made the big one before, it's the little ones I wasn't sure about.
>> Are you talking about triangle pastries? Roll them around the filling
>> as if you're folding a flag.
>
>For better or worse they are all done, WITH butter.

I find painting every layer with butter makes it too greasy. I prefer
butter on every other layer. Paint the outside with butter, set
aside.

>I suspected that recipe with no butter.

OK




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West