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Topic: Phyllo

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	Phyllo - Wikipedia, the free encyclopedia
		Phyllo (also spelled 'filo') dough is used in thin layers to make pastries and originated in Mediterranean cuisine.
		In Bosnia, phyllo by itself is called jufka, the word burek is only used for the pastries with meat and other kinds are called pita.
		Homemade phyllo is a lengthy procedure, because it requires progressive rolling and spreading out the dough to a single, thin and very big sheet, with continual flouring of its surface which tends to break apart.
	en.wikipedia.org /wiki/Filo (440 words)

	Athens Pastries and Frozen Foods: Phyllo Article
		Phyllo dough, which literally translated means "leaf" in Greek, is a tissue-thin pastry used in both sweet and savory dishes.
		Homemade phyllo is not made terribly different than the way Athens produces it, albeit they use large equipment to roll, stretch and cut the thousands of pounds of pastry they make each day.
		Using phyllo dough, however, is relatively easy and with some stores carrying fresh phyllo in their produce or dairy section and with the vast availability of frozen sheets, home cooks can dress up any dish in little time.
	www.athens.com /news/article-phyllo.html (2027 words)

	Cooking Tip: How to Work with Phyllo Pastry
		Phyllo (also spelled filo) is a pastry as thin as a leaf (which is what "phyllo" means) and is a time- consuming and skilled pastry-making art in Greece.
		Phyllo and phyllolike pastry is used commonly throughout the Near and Middle East, but are most often associated with Greek cooking.
		Rewrap tightly and refrigerate or refreeze the phyllo you are not using.
	www.cliffordawright.com /recipes/phyllo.html (275 words)

	Phyllo Dough 101 - Greek Food
		Phyllo dough is complicated to make at home, and because it is readily available at most grocery stores nationwide, I recommend using the store bought version.
		Phyllo dough can be found in one pound boxes, usually in the freezer case next to the pie shells or strudel.
		Phyllo is very thin and becomes brittle when exposed to air, so unroll the phyllo and use one sheet at a time.
	www.bellaonline.com /articles/art663.asp (550 words)

	Phyllo: Despite its reputation, pastry isn't that hard to make \| ajc.com (Site not responding. Last check: 2007-10-20)
		Phyllo begins to dry out the moment it comes in contact with air, so there are several precautions to take to not end up with a pulling-your-hair-out experience.
		First, frozen phyllo should always be thawed in the refrigerator (otherwise condensation can form inside the wax paper casing and wreak havoc on the dough).
		Karatassos explains that phyllo is cooked traditionally, depending on whether the filling is savory or sweet, by either baking it or pan frying it in olive oil.
	www.ajc.com /living/content/living/food/0804/12phyllo.html (1028 words)

	Dummies::Greek Cooking: Getting the Feel of Phyllo Dough (Site not responding. Last check: 2007-10-20)
		Phyllo (which means leaf in Greek) dough is finely rolled and stretched sheets of wheat dough.
		Phyllo dough is readily available at most supermarkets and at Greek and Middle Eastern specialty food stores.
		Because pastries using phyllo are made with melted butter, always bake them on a pan with a lip to catch any runoff.
	www.dummies.com /WileyCDA/DummiesArticle/id-1735.html (1037 words)

	pastry_phyllo
		Phyllo dough can be rolled, twisted, folded, shredded and pressed into a variety of shapes and sizes.
		However, Phyllo dough was not born in Greece rather in Istanbul during the Ottoman reign.
		Clarified butter is traditionally used in phyllo recipes, which is simply melted butter with all the milk solids removed; it also creates an extra crisp and flaky pastry.
	www.baking911.com /pastry/phyllo.htm (2772 words)

	Phyllo Dough and Pastries-- Ellen's Kitchen -- Recipebox
		If your grocer does not sell a lot of phyllo dough, you may be buying a package of dough that has sat in a freezer case for too many months.
		Phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven.
		Fluff this phyllo "linguini" with butter and sugar, shape on a greased cookie sheet into individual tart baskets or a single large disc, and bake for 20 minutes in a preheated 400 degree oven.
	www.ellenskitchen.com /recipebox/phyllo.html (1858 words)

	Phyllo Recipes : COLLECTION
		Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture.
		In typical phyllo recipes, however, the layers of dough are freely brushed with melted butter; when baked, the butter keeps the thin sheets separate, producing a flaky--and fat-saturated--result.
		Keep sheets of phyllo covered with plastic wrap or wax paper while you work; if the dough is left uncovered for even a short period of time, it dries out and breaks into flakes.
	www.cs.cmu.edu /~mjw/recipes/pie/phyllo-coll.html (2531 words)

	Flavor Profiles--Phyllo
		Phyllo, paper-thin sheets of pastry piled together to form a crisp, ultra-flaky crust, was developed by the Turks and adopted by the Greeks, who perfected its use.
		Greek for “leaf,” phyllo lends a distinctive layered effect to such Hellenic specialties as spanakopita and baklava.
		Most phyllo comes frozen in a box, so it’s essential to thaw the dough in the refrigerator for at least 24 hours.
	www.cookinglight.com /cooking/flavorprofiles/phyllo.html (187 words)

	Canadian Living : Discover phyllo (Site not responding. Last check: 2007-10-20)
		Fillo, filo or phyllo (from the Greek phyllon which means "leaf") is paper-thin sheet of dough made from water, flour and a bit of oil.
		Phyllo tends to dry out quickly so work as fast as possible and keep stack covered with damp towel.
		Phyllo sheets that are dry, crumbly or severely torn are difficult to work with.
	www.canadianliving.com /CanadianLiving/client/en/Food/DetailNews.asp?idNews=230235&idSM=324 (283 words)

	The Daily Journal - www.thedailyjournal.com - Vineland, N.J.
		Phyllo is the Greek word for leaf, used to describe this delicate pastry.
		Phyllo crust cuts better cold, whether you score it with a sharp serrated knife before cooking, or slice into squares or triangles after cooking.
		Spread half the spinach and egg mixture over the phyllo and cover with the rest of the phyllo sheets, continuing to butter each one, and buttering the top layer well.
	www.thedailyjournal.com /apps/pbcs.dll/article?AID=/20051130/LIFESTYLE/511300309/1024/NEWS01 (1140 words)

	Crispy Strawberry Napoleons (Site not responding. Last check: 2007-10-20)
		Phyllo dough provides a terrific low-fat alternative to puff pastry dough in these vibrant napoleons.
		Repeat with remaining phyllo; sprinkle with remaining sugar mixture.
		To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berries; repeat, then top with a third phyllo rectangle.
	www.americanheart.org /presenter.jhtml?identifier=834 (293 words)

	Phyllo dough - Ingredients, Substitutions and Equivalents
		Of Greek origin, phyllo (sometimes spelled filo) are tissue-paper thin leaves of pastry stack atop one another.
		To use, the phyllo should be thawed and placed between moistened dish cloths as you work or it will dry out.
		Phyllo tears easily but it is very forgiving.
	www.gourmetsleuth.com /qa/equivalents_substitutions.asp?index=P&tid=1199 (176 words)

	festive and phyllo
		Stack 4 phyllo sheets on the work surface, brushing each sheet with butter as it is layered.
		When the phyllo is ready, place the triangles on a wire rack to cool slightly while the salmon cooks.
		Fresh phyllo should be removed from the refrigerator and allowed to rest at room temperature 2 hours before using.
	www.privateclubs.com /Archives/2000-nov-dec/food_festive_and_phyllo.htm (2928 words)

	CHICKEN PHYLLO BEGGARS PURSES
		Cover the phyllo with plastic wrap and a damp towel while working so it does not dry out.
		Loosen the sheets of phyllo with a flat metal spatula or knife.
		Using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top.
	www.post-gazette.com /food/20030206chickenphyllor9p9.asp (589 words)

	Go flakier and lighter with phyllo - The Honolulu Advertiser - Hawaii's Newspaper
		Phyllo means leaf in Greek, indicating it's as thin and delicate as a leaf.
		Thaw phyllo and peel off desired number of sheets (with perhaps one extra in case of tears).
		Lay one phyllo sheet down at a time on the work surface, with narrow ends toward you.
	the.honoluluadvertiser.com /article/2005/Jun/15/il/il28a.html (703 words)

	Nation's Restaurant News: Chefs discover phyllo can fill their pastry needs - column
		Although, Americans have long been aware of phyllo, chefs in France and French chefs working here seem to have discovered phyllo fairly recently, so it remains popular as a means of providing a crisply burnished pastry base or wrapper for all sorts of ingredients.
		At an American Place in New York, Larry Forgione uses phyllo for strudel-type hors d'oeuvres or desserts from time to time, and he said there might be a subconscious feeling that there is a little less integrity in using it because it was purchased and not made in house.
		American and French chefs who are using phyllo have varied the formula beyond the typical strudel or folded pastries served in Hungarian and Middle Eastern operations.
	www.findarticles.com /p/articles/mi_m3190/is_n10_v24/ai_8782027 (507 words)

	LEMON SEMOLINA CUSTARD IN PHYLLO WITH JAMES (Site not responding. Last check: 2007-10-20)
		Working with one sheet of phyllo at a time, place one of the corners into the center of the pan and gently press the dough so that it fits tightly into the pan.
		Lay the corner of a second sheet of phyllo into the center of the pan, slightly overlapping the first sheet of phyllo.
		Lay a third sheet of phyllo in the same manner, covering the remainder of the pan (one layer of dough is now completed).
	www.marthastewart.com /page.jhtml?type=content&id=tvs5686 (462 words)

	Phyllo, Fillo, Filo Recipes-- Ellen's Kitchen -- Recipebox
		Layer with eight phyllo leaves, brushing each layer with butter.
		Fit the next piece of phyllo dough into pan at a 45° angle to the first piece (catty-cornered).
		Gently fold the edges of the phyllo over the sides of the filling to form a crust then spray lightly with cooking spray.
	www.ellenskitchen.com /recipebox/phyllo2.html (379 words)

	[No title]
		You'll want to defrost your package of phyllo overnight in the refrigerator so it will be ready for use the next day.
		The biggest problem in working with phyllo is that once exposed to air, it tends to dry and the pastry sheets may break, so you will need to work quickly.
		The first time working with phyllo is the most frustrating...then you learn, so don't let it beat you -- it will be worth it.
	lldzines.com /phyllo/phyllo.htm (369 words)

	Kitchen Dictionary: Phyllo Dough
		Phyllo will keep in the refrigerator for up to one month, in the freezer for a year.
		Do no refreeze phyllo as the dough becomes dry adn crumly and hard to work with.
		Always keep pieces you are not working with covered with a damp cloth or plastic wrap when not using, as it dries out quickly.
	www.recipezaar.com /library/getentry.zsp?id=51 (148 words)

	Athens Pastries and Frozen Foods: Phyllo Factory in the Dough
		In two swipes, the entire 12-by-17-inch sheet is buttered, ready for the spiced nut filling that she plops onto a corner of the dough.
		After one revolution, crisp, haylike strands are raked by hand into a tub, which quickly fills with the "shredded" phyllo dough known as kaiftedis.
		Athens was the first to make flavored baklavas, the first to make whole-wheat phyllo, and the first to use machines to make the dough.
	www.athens.com /news/article-phyllofactory.html (1480 words)

	Phyllo Wrapped Fish in Sauce
		Unroll phyllo dough and cover it with plastic wrap or a towel to prevent it from drying out and becoming brittle.
		Place 1 sheet of phyllo dough on the counter with a narrow end towards you.
		Cover with a second sheet of phyllo and brush it with melted margarine.
	home.ivillage.com /cooking/recipes/print/0,,gtzn,00.html (208 words)

	Healthy Exchanges Message Boards and Online Support (Site not responding. Last check: 2007-10-20)
		I bought a box of phyllo dough as I heard it was low fat (1 gm per serving) but I just haven't found the recipe I want to use, yet.
		Phyllo Dough is easy and fun to work with as long as it doesn't get soggy or dried out.
		Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together.
	www.healthyexchanges.com /boards/thread.asp?ThreadID=7227 (509 words)

	Phyllo / Filo dough
		The dough can be tricky to work with as it dries out quickly, so be sure to keep the portions you are not immediately working with covered with a damp cloth.
		You can, however, buy frozen phyllo dough at the grocery store (the commercial kind which is produced by machine and is stretched to a fine sheet).
		Lay a sheet of phyllo on a griddle (medium size – or a small one, for beginners!).
	www.weight.addr.com /phyllo.html (427 words)

	Food Network: Chocolate Phyllo Napoleon
		Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar.
		Bake for 15 to 20 minutes, until the phyllo is dark brown.
		Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries.
	www.foodtv.com /food/cda/recipe_print/0,1946,FOOD_9936_18800_PRINT-RECIPE-FULL-PAGE,00.html (234 words)

	The Vegan Cooking School: Chocolate Hazelnut Phyllo Tartlets
		Oil the tartlet cups or muffin pan that you are working with by taking canola oil and putting it on a paper towel and lightly covering the entire surface of the baking tin.
		Gently pick up one piece of phyllo dough and spray it with a canola spray or you can use a pastry brush and brush on until the entire piece has oil on it.
		Cut the phyllo into 6 squares and put each square in the tin that you are baking with and shape it into the "nest" for the cream to go later.
	www.podsumer.com /vegancookingschool/archives/2006/02/happy_valentine.html (540 words)

	Classic phyllo shapes \| ajc.com (Site not responding. Last check: 2007-10-20)
		Fold over the bottom and sides of the phyllo to cover the filling, and then roll up to the end of the top of the strip.
		Phyllo sheets come in different sizes, so measure a sheet to make sure it is about 12 by 16 inches.
		If it is much smaller than that, you will have to overlap sheets to create a large enough surface.
	www.ajc.com /news/content/living/food/0804/12phylloshapes.html (596 words)

	GourmetSleuth - Boursin Cheese and Caramelized Onion Phyllo Packages (with Wheatberry Salad and Currant Syrup)
		Lay one sheet of phyllo on a clean flat surface and lightly brush with melted butter.
		Cover with a second sheet of phyllo, brush with butter and sprinkle with 1 tablespoon Parmesan cheese.
		Cover with a third sheet of phyllo, brush with butter and sprinkle with 1 tablespoon Parmesan cheese.
	www.gourmetsleuth.com /recipe_bcphylo.htm (428 words)

	Phyllo Cheese Pastries (Site not responding. Last check: 2007-10-20)
		Remove the phyllo dough from the freezer and gently unroll.
		Working quickly, take one sheet of phyllo dough and brush liberally with butter.
		Place approximately 1 tablespoon of cheese mixture at one end of the buttered sheets, 1 inch from the edge.
	www.recipes-on-cd.com /pastry/phyllo-cheese.htm (175 words)

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