I grew up eating apple strudel. My mother and grandmother, who came from Yugoslavia would make the strudel dough from scratch on Sundays’ and pull the dough out so thinly you could read a paper through it.
There was a round table covered with fresh white tablecloths on which it was pulled. My job was to sweep up the thin shards that would flake off as it was folded. The large single sheet extending over the edges of the table was folded over and over on top of itself, filled and baked. Fortunately, these days phyllo can be found frozen and I honestly cannot see any advantage to trying to make my own.
Phyllo is the piecrust of Mediterranean and Middle East cuisine. It can be used in sweet and savory dishes. Many, many years ago when I first became interested in food writing, I wrote a book with every type of recipe imaginable using phyllo. Unfortunately, publishers were not much interested. Phyllo is the correct spelling for this magical dough but it is also referred to as filo. Continue reading