Phyllo (also known as fillo or filo) are sheets of unleavened flour that bake into a paper thin, golden-hued, puffed pastry. In fact, recipes may simply call for “puffed pastry” ...

Phyllo pastry crisps beautifully in the oven, creating a flaky, golden shell that perfectly complements the succulent, spiced pork filling.

4 Spread some of the spinach mixture along one long edge of the pastry, leaving a 3cm border at each end. Roll the pastry lightly around the mixture, tucking in the ends. Repeat with the remaining ...

Coil log to form a tight spiral. (It’s OK if the phyllo sheets tear when coiling.) Repeat process with remaining phyllo, 1/2 cup plus 2 tablespoons oil, and remaining meat filling to make 15 ...

When it comes to flaky, buttery pastry, I’m an equal opportunity eater, but that doesn’t mean that all flaky pastry is the same. Puff pastry and phyllo dough are two important flaky doughs.

For the phyllo shells. ¼ cup plus 2 tablespoons slivered or sliced almonds; 2 tablespoons sugar; ... then use a pastry brush to lightly dab the square with a little of the melted butter.

While both phyllo and puff pastry yield lots of shattering layers when baked, their textures are very different. Baked puff pastry is noticeably lofty, airy, and delicate with a browned crust.