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AmbUs
Joined: 25 Sep 2007
Posts: 17
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 Posted: Fri Sep 28, 2007 2:48 am Post subject: Filo/Phyllo pastry |
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Hello! I want to know about Filo/Phyllo pastry.Is it the same as samosa or roll patti?  Looking for help  |
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americansis29
Joined: 19 Aug 2007
Posts: 3
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| Posted: Sat Oct 20, 2007 10:59 am Post subject: Filo/Phyllo |
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Salams
Samosa dough is much thicker and heavier than phyllo. Phyllo is very very thin and light. It takes several sheets to create differnt things like turn overs, spring rolls ect. It is also more delicate too. Once you open a pkg of phyllo you have to use it right away. Refreezing it wil lmake it more brittle next time you try using it.
hth |
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Kathy
Joined: 06 Jul 2009
Posts: 58
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| Posted: Thu Dec 10, 2009 9:18 am Post subject: |
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Yes phyllo is light and has a buttery flavour.
Commonly used is Greek foods such as spanakopita and pastries.
Since phyllo is thinner, it is harder to use. The sheets often tear when using. Once phyllo is unrolled, you apply each sheet in layers. It has a flaky texture once baked.
However, it is delicious. |
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