What is phyllo: Definition and 11 Discussions

I am looking at the Sweet Orange Mascarpone Tartlets recipe from Simply Sweet...and my brain must have frozen... It calls for 8 sheets phyllo dough. How many phyllo "sheets" are in a package? I am thinking 2, but that would mean I need 4 packages for this recipe? Or am I not thinking about...

Hey there- I was planning on making the Honey Apple Brie Bites for Christmas but I can't find the pre-made mini phyllo shells anywhere - only phyllo dough. So any hints on how to get these shells made? Do I just take a few sheets cut them up to fit a few layers in the mini muffin pan and then...

Has anyone here ever used phyllo dough with the cut-n-seal? I'm imagining little phyllo rounds with mascarpone and chocolate filling, baked then dusted with powdered sugar. Thoughts?

I bought Phyllo Dough (or sheets or what ever they are actually called) to make the wrapped asparagus. I only need 16 sheets for the asparagus but the box has like 40 sheets. What other recipes are good with Phyllo Dough? This is my first time using it, I don't even think I've noticed other...

Hey what do you all think of subbing the ban-choc for carmel apple bundles instead? I wanted to make an impromptu recipe for dessert at my parents and the only ing. I had were apples and phyllo and caramels. I think I will try them and let ya know how they turn out? I guess they would be...

Anyone have a few packs?

Does anyone have this recipe? I'm at work and need to see the recipe before I leave today. I believe it was in the 2001 or 2002 catalogue????Thanks so much. I thought I had the recipe in my bag and I don't and I have to head to the show right after work. Yikes!!

I'm making this tomorrow for a party. Do I need to oil the muffin stone(new) before putting the phyllo in? Do I put the squares in the tin, buttered sides down or up? Any tips for making this?

I am doing a show tomorrow night and have been asked to prepare the chocolate-banana phyllo bundles? I've never worked with phyllo before and am a little initimidated. I'm about to try them out in my kitchen tonight, but wanted to see if anyone out there had some advice or suggestions.

I just made these tonight and found that the outside was way too dark and the inside still not fully cooked. Anybody have any thoughts on what I'm doing wrong? :rolleyes: Thanks for any imput, Rennea

The recipe in the Season's Best cookbook says to re-wrap the phyllo dough in plastic to keep it moist in between putting together each banana bundle -- I make baklava quite frequently and I have always put a damp towell over the phyllo dough, it takes less time than re-wraping and keeps/adds...