Sweet and Savory Phyllo Dishes


From appetizer to dessert, these three dishes highlighting versatile
phyllo dough are great to prepare and sell for final cooking at home.

by Joanna Pruess

Phyllo
has been a staple of Middle Eastern cuisine for more than a thousand
years. Several decades ago, when Americans became enchanted with dishes
like spanakopita and baklava, the flaky layers moved into supermarket
freezers. Now contemporary retailers are taking a fresh look at how the
paper-thin dough can be used to entice customers.

What
retailers are discovering is that the phyllo selection has grown. Along
with whole wheat and spelt versions are ready-made cups, pre-cut sheets
and phyllo leaves in varying thickness. Because the leaves are so
porous and easily absorb moisture, once they are baked and filled, they
have a short shelf life. Prepared-food counters can offer phyllo dishes
that are ready for filling and baking at home for maximum crunch and
freshness.

Try the Recipes:


Joanna Pruess is a regular contributor to Specialty Food Magazine.



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