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
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.
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
Try the Recipes:
Joanna Pruess is a regular contributor to Specialty Food Magazine.