If you like your pizza super-crisp and light, you’ll love this decidedly nontraditional but simple method using phyllo instead of pizza dough ... Defrost the frozen phyllo sheets overnight ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

unleavened dough that's traditionally used in baklava, spanakopita, strudel, and börek to create sweet and savory dishes with flaky layers. Available in the supermarket's frozen food aisle, phyllo ...

Preheat the oven to 200°C. Brush the phyllo pastry sheets with the melted butter and bake for 5 minutes, or until golden. Carefully remove from the oven and transfer to a large board to cool. In a ...

unleavened dough, common in Middle Eastern and Balkan cuisine. There are a few tricks to working with phyllo. Brush a layer of oil or melted butter between each sheet, and keep any unused phyllo ...

You can re-freeze any unused dough, just be sure to wrap it well. For assembly, brush butter on the edges first, then work your way into the center. 4 large (or 8 small sheets) phyllo dough, thawed ...