When brushed with butter and baked in the oven, phyllo dough develops a flaky texture that's simply unmatched. Even puff pastry — phyllo dough's second cousin — doesn't have the same crackly bite that ...

Q-I recently tried working with phyllo dough and was frustrated from the start. I used frozen dough that I thawed as per the package instructions. When I opened the package, there were little shreds ...

Whether used for sweet and nutty baklava, fruity apple strudel, or savory spinach hand pies, it's hard to argue with the ...

Phyllo, filo or fillo — it’s all the same thing. The ultra-thin sheets of unleavened dough can be tricky to work with because of its delicate nature. But don’t let that dissuade you from enjoying the ...

There are plenty of times when I’m inspired enough by “The Great British Baking Show” to say, “I want to make that.” (And then I have!) Then there are the challenges that do exactly the opposite. “I ...

Just bite into a bit of Greek baklava and you’ll hear the crunch and taste the buttery thin layers of pastry that start with phyllo dough. No doubt you’ve also tasted phyllo (pronounced FEE-low) in ...

Q. I tried to make the turnovers that you mentioned several weeks that was wrapped with phyllo dough. They got kind of burnt in the oven. I am wondering if you can give a recipe or some instructions ...