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.

Recipe tested by Anna Thomas Bates. Makes 4 to 6 servings. Olive oil for greasing pie plate and cooking vegetables; ½ onion, diced; 1 bunch asparagus, cut into inch long pieces (if asparagus is ...

Meanwhile, lay 1 sheet of phyllo on a baking sheet, coat lightly with nonstick spray and sprinkle with 1 tablespoon of the hazelnut mixture. Repeat 2 more times, stacking the sheets.

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.

Crisp the shells: Bake shells on a metal pan in a 350-degree oven for 3-5 minutes. Let them cool. Make filling: In a large mixing bowl, combine first eight ingredients, mixing well.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chicken potpie party appetizers. These miniature pot pies can be topped with a layer of puff pastry. (AP Photo/Matthew Mead ...

Typically, it also comes frozen like puff-pastry dough. When using phyllo, thaw it in the refrigerator. Unroll the package, which usually contains about 25 sheets, on a cookie sheet.