There is a stigma that because the layers are extremely thin that filo dough is challenging to a point where it is not worth trying to make. I have never found this to be the case.
Tag Archives: filo
June is for Pastry
At long last the month of pastry and lamination has arrived! Due to some unforeseen events, April’s theme was pushed out two months to allow for time to collect the necessary supplies (e.g. flour). There are countless types and variations of pastry as plenty of regions have left their mark on the patisserie world. It …
Food of the Month 