Phyllo Dough

Discussion in 'Pastries & Baking' started by chefp, Sep 18, 2011.

  1. chefp

    chefp

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    Every recipe I have seen says to coat the phyllo dough with butter, oil, or another fat.  Why don't they just sell it that way?
     
  2. panini

    panini

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    Chef,

    The fat will evenually saturate the dough.

    You need the butter to get up to temp to basically fry the dough between the layers.

    Now that doesn't mean you can't make up the layers as needed and freeze or preserve.

    Have a problem with a specific item?

    Panini
     
    Last edited: Sep 18, 2011
  3. thetincook

    thetincook

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    They do sell it that way. Just have to look around.
     
  4. chefp

    chefp

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    Thank you.  It makes more sense now. 
     
  5. durangojo

    durangojo

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    and have you miss all the fun!/img/vbsmilies/smilies/surprised.gif

    joey