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Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets. While phyllo is often ...
This is why you want to use full sheets of phyllo on top — it's very hard to butter broken layers. And don't forget to butter the edges. My dad says this will help protect the phyllo from burning.
Leftover phyllo sheets can be wrapped tightly and refrozen. HOW TO PREPARE WITH 18X14-INCH PHYLLO SHEETS Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling up each stack to make a total of 3 logs. Freeze and bake as directed. Cut each log into 10 slices to serve. VARIATION Omit butter.
Want to make Make-Ahead Spinach Phyllo Roll-Ups? Learn the ingredients and steps to follow to properly make the the best Make-Ahead Spinach Phyllo Roll-Ups? recipe for your family and friends.
Filo dough is made with flour, water and a small amount of oil. [11] Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top.
This Turkish borek-inspired recipe gets its name from "scrunched"-up layers of phyllo and a spanakopita-esque filling that result in a stunning, pleated spiral shape. Fresh dill, feta, and spinach ...