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Looking for an authentic recipe. Any suggestions?
Looking for whole wheat phyllo dough, tried Whole Foods (North York X2), I have read Noah's but I don't see it on the...
Are these difficult to use (prepared)? I see all these luscious recipes and am intimidated. I can't make pie crust, b...
After i bake the PHyllo is it possible to store in the fridge for a day and still stay crispy? I want to bake it the...
I have a recipe I often make for get togethers at my own house for phyllo cups stuffed with a mix of sausage, cream c...
A few months ago someone posted a question about peoples' secret food obsessions. I wrote about how I routinely broug...
I want to make filo dough turnovers/borekas filled with sauteed vegetables (onion/cabbage), (onion/shiitake mushroom)...
I'm making a carmelized onion and blue cheese appetizer and instead of the pastry crust called for in the recipe, I t...
Is brick dough (North African pastry sheets) available in the US? Where? (I live in San Francisco.) If it's not re...
Is there a good way to re-heat spinach pie (Spanakopita) so that the phyllo pastry stays crisp?
Have some thawed filo dough. What's a good parve filling? I'll also do some with ground sausage mix.
