From a North African meat pie to a French apple tart, here are 16 superb phyllo dough recipes for crispy, flaky, lighter-than-air baking.
At Zulya Kazimova's bakery in Baku, pakhlava—the Azeri version of baklava, which she cuts into a diamond shape—is made using 14 layers of a dense yeasted dough rolled out so thinly and painstakingly that it becomes translucent.
For home cooks, prepared phyllo dough produces a wonderfully crisp, lighter, and flakier version. To defrost frozen phyllo quickly, set it in a microwave on the defrost setting for about 30 seconds, then rotate the package and repeat.
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