A very thin pastry dough. It tears easily. It used in pies.
A middle eastern pastry dough that is extremely thin and delicate. Used for baklava, spanakopita, etc.
No, because it is made with flour.
Baklava, which is made with phyllo dough, is chametz.
Absolutely you can. When frying Phyllo remember that it cooks very fast. If you have filled the Phyllo with a filling the filling should be hot prior to frying. The Phyllo will have a tendance to burn if you leave it in long enough to heat cold filling.
I do not believe so, at least not in true Chinese Cuisine. Phyllo is a puff pastry dough, which is French, not Chinese.
Apple Phyllo Strudel, Chocolate Baklava, and Chocolate Peanut Butter Heaven are three recipes which include the ingredient.
No, phyllo dough is chametz and cannot be used during Pesach.
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Phyllo is the pastry used in baclava (If that is what you were asking, I'm thinking you misspelled it)
One 16-ounce package of Phyllo dough is the first ingredient on a original recipe for 3 dozen servings. A few recipes list different dough measurements.
Yes. You should "score" the top of the phyllo dough after you have layered it on top of the spiniach mix. To score you simple cut the dough until you hit the filling, in the desired shapes. You do not need to cut through the bottom layer of the dough as the weight of the filling prevents the phyllo dough from rising too much and losing shape. If you cut after baking you risk craking the dough and crushing the top layers which looks unappealing and difficult to serve. After baking you will have each poriton ready to be cut completely and served. I hope this helps. - Semi-pro chef.
Most larger grocery stores in the U.S. carry it. Look in the frozen food section with the pie crusts.
I'm not sure about the different layers having different names, but the pastry dough that is used in making baklava is phyllo. This dough is very, very thin which gives it the nice, flaky end result.