Uses for thick "country-style" phyllo?
I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still paper-thin. The first thing I did with it was to make a spinach/manouri/feta filling seasoned with ras al hanout, brushed the phyllo with butter, rolled them up and baked til golden. It was good, but not nearly as flaky as normal phyllo.
So my questions are (1) is there something I should be doing to have it come out flakier or is that just how the country-style is? (2) are there particular applications where the country-style is considered preferable?
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What can you do with dry filo?
Phyllo (also known as filo or fillo) is a type of paper-thin dough that's popularly used to make Greek specialties like spanakopita and baklava. The ultra-thin pastry is typically brushed with melted butter or oil and layered to make a crust.What is phyllo used for?
25 Best Ways to Use Phyllo DoughWhat can be made from phyllo dough?
The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough includes only flour, water, vinegar, and a little oil.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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