I’ve been on a bit of a phyllo dough kick lately. Perhaps it’s because I’m dreaming of the bright blue waters and warmth of a Santorini vacation – yes, please. Or maybe it’s simply because it’s hard to use an entire package of the flaky goodness in one fell swoop. Either way, we have yet…
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Traditionally, turnover pastries are made with a puff pastry or flaky croissant-like base. I decided to “turnover” the rules a bit on this sweet treat, and use a super duper flaky phyllo dough as the crisp, decadent base. Filo (or phyllo) (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastriessuch as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering…
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