Baklava, the Mediterranean pastry, is made with phyllo dough.
Phyllo is paper-thin sheets of pastry dough commonly used in Mediterranean cooking, especially in Greek dishes like spanikopita and baklava. With medical organizations touting the heart-healthy benefits of the Mediterranean diet, savory pies, "pizzas" and turnovers using phyllo are appearing regularly on American tables. In this country, phyllo is usually sold in in folded sheets in the freezer case. Don't let the dough's delicacy intimidate you, baking with phyllo is easy and the results consistently impressive.
Instructions
1. Thaw the frozen phyllo in the refrigerator until it becomes pliable.
2. Unroll the folded sheets and lie them flat on a clean work surface. Keep them covered with the damp cloth to prevent them from drying out too quickly.
3. Line the baking tray with a sheet of parchment paper cut to fit. Gently separate the top sheet of phyllo from the pile and lay on top of the paper.
4. Dip the pastry brush in the melted butter and spread a thin layer over the phyllo's surface. For a lighter dish, spritz with olive oil spray.
5. Lay another sheet on top of the buttered phyllo and spread with additional butter.
6. Repeat Step Five according to the number of sheets needed in your recipe.
7. Spoon filling into the center of the sheets, then fold the edges of the phyllo partially over the filling for savory pies. Or, fold the pastry completely over the filling and seal the edges to form a turnover-like shape.
8. Bake according to your recipe. The phyllo will crisp during the baking process and form delicious, air-filled layers of rich, light pastry.
Tags: folded sheets, over filling, savory pies, with phyllo, your recipe
