Originally Posted by Addie
I worked with phyllo dough just once. Too much work and you have to work really fast. I made pockets with steamed spinach and toasted pine nuts. They came out great, but left me exhausted. If I ever decide to try it again, I will make sure I take a long nap first.
I use it a lot (I am the world's worst pastry maker - my mother used to say that good pastry makers have cold hands and a warm heart but that I had warm hands and a cold heart . She could very well be right.)
Did you try to make your own? Even in the country of origin they buy the stuff.
The secret is a damp cloth to cover the phyllo you aren't using. I admit that the first time I used it it was a bit of a trial because I wasn't used to the fragility but once you get over being frightened of it and learn to work quickly you're fine.
As well as baklava and other eastern Med dishes, I cheat and make apfel strudel with it. (I know, I know, but I only have limited tolerance for all that stretching.)