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Could Phyllo Dough Catch On In American Kitchens And Bakeries?

September 12, 2012: 12:00 AM EST
The paper-thin sheets of unleavened dough known as phyllo – found in pastries like baklava and spanakopita – are widely used in the Middle East, the Balkans, North Africa and throughout the Arab world. Phyllo could catch on in American kitchens if cooks got over a major misconception: phyllo dough is not difficult for home bakers to work with, especially when the commercially prepared frozen dough sheets are used. (Making phyllo dough from scratch is a tricky, time-consuming process.) Indiana food writer Cindy Bradley says once the dough is thawed it can be used to make any number of interesting desserts and dishes. She provides recipes for several, including salmon Florentine phyllo rolls and phyllo-crusted goat cheese and lentil pie.
Cindy Bradley , "Fill in the phyllo, or fillo, with all sorts of tasty ingredients", Herald-Times (Bloomington, Indiana), September 12, 2012, © the Herald-Times (Bloomington, Ind.) Visit the Herald-Times (Bloomington, Ind.) at www.heraldtimesonline.com Distributed by MCT
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