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Filo/Phyllo pastry

 

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AmbUs



Joined: 25 Sep 2007
Posts: 17

PostPosted: Fri Sep 28, 2007 2:48 am    Post subject: Filo/Phyllo pastry Reply with quote

Hello! I want to know about Filo/Phyllo pastry.Is it the same as samosa or roll patti? Confused Looking for help Rolling Eyes
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americansis29



Joined: 19 Aug 2007
Posts: 3

PostPosted: Sat Oct 20, 2007 10:59 am    Post subject: Filo/Phyllo Reply with quote

Salams

Samosa dough is much thicker and heavier than phyllo. Phyllo is very very thin and light. It takes several sheets to create differnt things like turn overs, spring rolls ect. It is also more delicate too. Once you open a pkg of phyllo you have to use it right away. Refreezing it wil lmake it more brittle next time you try using it.

hth
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Kathy



Joined: 06 Jul 2009
Posts: 58

PostPosted: Thu Dec 10, 2009 9:18 am    Post subject: Reply with quote

Yes phyllo is light and has a buttery flavour.
Commonly used is Greek foods such as spanakopita and pastries.

Since phyllo is thinner, it is harder to use. The sheets often tear when using. Once phyllo is unrolled, you apply each sheet in layers. It has a flaky texture once baked.
However, it is delicious.
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