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Phyllo Dough

post #1 of 5
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?

post #2 of 5

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.

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Panini

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Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
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post #3 of 5
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.

 

post #4 of 5
Thread Starter 

Thank you.  It makes more sense now. 

post #5 of 5

and have you miss all the fun!surprised.gif

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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