From syrup-soaked kataifi sundaes to savory stuffed pumpkins, these flaky, crispy, golden recipes prove phyllo dough can do ...

A buttery phyllo base, oozing Camembert, and perfectly roasted asparagus—this tart is what brunch dreams are made of.

Cheese-and-spinach phyllo rollsTotal time: About 1 hourServings: About 3 dozen piecesNote: Phyllo pastry sheets come in various sizes; the size of the pastry sheets are given on the box. Phyllo ...

Phyllo (also known as fillo or filo) are sheets of unleavened flour that bake into a paper thin, golden-hued, puffed pastry. In fact, recipes may simply call for “puffed pastry” ...

Use a pastry brush to gently dab some butter here and there on the phyllo sheet and then briskly and lightly brush it across from edge to edge. Do not dismay if the sheet tears. Butter is the glue.

I have a question about phyllo pastry. I have a favourite recipe for spanakotiropita that uses an entire package. However, I see many recipes that call for eight or 10 sheets.

The name “Phyllo” (as it’s most commonly referred to in the US), comes from the Greek word for “leaf,” and refers to the thinness of the sheets of dough. Phyllo is used in savory and ...

Phyllo dough comes in very thin sheets, almost like tissue paper. Typically, it also comes frozen like puff-pastry dough. When using phyllo, thaw it in the refrigerator.

Picture a golden domed ring of phyllo pastry filled with creamy cheese, speckled green with sharp spring herbs and dotted pink with bits of brawny prosciutto. Imagine cutting into it, watching the ...