May 15 2007 Greek Food Newsletter
How have you been? We have been blessed with warm weather here. I've been walking, gardening, and I even managed to go to the beach. I hope that everyone else is enjoying this beautiful time of year!
This week I thought I would write about phylo dough. I have been working with it most of my life but I remember that there was a learning curve where I would constantly be frustrated. So, this article features tips on how to make the task of using phylo a little easier.
Here it is:
Phylo Dough 101 - Working with Phylo Dough
Phyllo (FEE-lo) dough is paper-thin pastry dough that is used to make all kinds of Greek foods, from appetizers to desserts. Article features tips on how to make working with phylo dough a lot easier.
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Until next time!
Katherine O. Huether, Greek Food Editor
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