From appetizer to dessert, these three dishes highlighting versatile phyllo dough are great to prepare and sell for final cooking at home.
by Joanna Pruess
Phyllo has been a staple of Middle Eastern cuisine for more than a thousand years. Several decades ago, when Americans became enchanted with dishes like spanakopita and baklava, the flaky layers moved into supermarket freezers. Now contemporary retailers are taking a fresh look at how the paper-thin dough can be used to entice customers.
What retailers are discovering is that the phyllo selection has grown. Along with whole wheat and spelt versions are ready-made cups, pre-cut sheets and phyllo leaves in varying thickness. Because the leaves are so porous and easily absorb moisture, once they are baked and filled, they have a short shelf life. Prepared-food counters can offer phyllo dishes that are ready for filling and baking at home for maximum crunch and freshness.
Try the Recipes:
Joanna Pruess is a regular contributor to Specialty Food Magazine.