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Phyllo Dough

post #1 of 5
9/18/11 at 9:24am
Thread Starter 

Every recipe I have seen says to coat the phyllo dough with butter, oil, or another fat.  Why don't they just sell it that way?

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post #2 of 5
9/18/11 at 11:06am

Chef,

The fat will evenually saturate the dough.

You need the butter to get up to temp to basically fry the dough between the layers.

Now that doesn't mean you can't make up the layers as needed and freeze or preserve.

Have a problem with a specific item?

Panini

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post #3 of 5
9/18/11 at 12:42pm
Quote:
Originally Posted by ChefP View Post

 Why don't they just sell it that way?


They do sell it that way. Just have to look around.

 

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post #4 of 5
9/18/11 at 2:30pm
Thread Starter 

Thank you.  It makes more sense now. 

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post #5 of 5
9/18/11 at 9:45pm

and have you miss all the fun!surprised.gif

joey

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