Laura, those are some good tips, thanks. Syl
--You will find as you look back upon your life that the moments when you have really lived are the moments when you have done things in a spirit of love. -Sylvia ----- Original Message ----- From: "Lora Leggett" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Monday, January 08, 2007 4:56 PM Subject: [RecipesAndMore] Phyllo Dough > > Hello All, > > My favorite thing to do with phyllo dough is spinach pie and cheese > strudel. I will send the recipe in the next message. > When I omit the spinach we just call it cheese strudel. It is good and I > just made a spinach pie on Friday. > When you get the phyllo dough it comes in a lont rectangular box and it is > frozen. When you open the end of the box there are two wrapped packages > in the cardboard box. You use one wrapped package at a time. > It is best to leave it wrapped in the refrigerator to thaw. I have left > it in the refrigerator a week or more as long as it isn't opened and there > was no problem. > You can just freeze the other half if you wish. > > > When youcut open the wrapper and pull out the dough you will find it pulls > out and there is waxed paper or at least thin shiny paper in between the > thin sheets of dugh. You just have to be careful to peel up the dough so > it does not come all apart. Before you start opening the dough make > whatever filling you are using and have it ready in the bowl. > Melt 1 stick or however much butter you think you will need in the > microwave in one of those glass 2 cup measuring cups. > First you put butter or cooking spray or whatever you use to prepare your > pan. I find a broiler pan or a 9 by 13 pan is the best and a nonstick pan > works really well. > Lay sheets of phyllo dough to completely cover your pan. Pour or dip a > little melted butter on there and spread it out. Some people use a brush > th spread the butter. I kind of use my fingers but whatever works for > you. Try to make sure that all of the surface is covered with the butter. > Keep layering dough sheets and butter until you have used up half of that > pack. Do the best you can to divide the dough in half. I am biased a > little bit and sometimes I actually put more of it on top of the filling > so it gets all of those flaky crunchy bits of dough. I love eating them. > Lay out all of the filling onto the dough and spread it evenly. > On top of the filling put more layers of dough and butter, ending with > butter. > Bake it and let it cool. It should cut pretty easily and it will free up > from the pan. Sometimes I put a spatula under one side and then the other > and move it to make sure it is free before I even cut it. But usually I > don't have problems with sticking. It does make dough crumblies sometimes > but I eat them because I like those crunchies. I guess if you did a good > job with the butter it will stick g\together well and won't make a lot of > crumbles. But I don't mind a few of them! > I never tried cups or unbaked desserts but for this thing it works great! > Lora > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.432 / Virus Database: 268.16.7/620 - Release Date: 1/8/2007 > 4:12 PM > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
