Comments on: Fun With Phyllo

By: Ryan Wink

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By: Sapna

Sapna — Sun, 02 Nov 2014 07:11:38 +0000

Hi
Your Recipe is amazing and attractive which looks like a rose. Can you please mention how to fold this fillo sheets to look like a rose shape.

By: bust

bust — Tue, 01 Apr 2014 01:33:18 +0000

I think what you posted was actually very logical. However, think on this, what
if you wrote a catchier title? I ain’t suggesting your content isn’t good, but suppose you added something that makes people want more?
I mean Fun With Phyllo | Amy Glaze’s Pommes d’Amour
is a little boring. You could peek at Yahoo’s home page and watch how they create post titles to get viewers to click.
You might add a video or a picture or two to get people interested about everything’ve got to
say. In my opinion, it could make your posts a
little bit more interesting.

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By: SAPNA

SAPNA — Wed, 19 Feb 2014 07:31:56 +0000

I like recipe of phyllo dough,But how did you made rose or flower out of it???It looks very pretty .Can you please tell how to fold phyllo dough into rose shape flower.

Sapna

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By: dilek

dilek — Mon, 01 Aug 2011 16:17:57 +0000

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By: Blackwidowhb

Blackwidowhb — Thu, 29 Jul 2010 17:14:51 +0000

These are so beautiful.Do you know where I can buy Phyllo dough that doesn’t have cornstarch in it-I’m allergic to corn,and afraid I don’t have the patience to try and make my own dough this thin.Athenos has cornstarch and I miss Spanakopita.Heidi

By: Hakan

Hakan — Sat, 01 Mar 2008 22:46:31 +0000

We have tons of such pastries in Turkey. Unfortunately, I’m a health freak and do weight training, thus can’t eat things like this often 🙁

By: Ms. Glaze

Ms. Glaze — Fri, 07 Sep 2007 02:15:44 +0000

Julia – That’s a really good question. I don’t think you could make super large juicy pies with them, but if you had a filling that was on the drier side it might work. I think Philo works better for smaller surface areas. Normally the sheets come in 12″ to 24″ inch sizes. Let me know how your experiment goes!!!

By: Julia

Julia — Thu, 06 Sep 2007 17:14:42 +0000

How large does philo come in, and is it possible to make larger “pies” out of them? I’d assume you would need MANY more layers, ingredients, and cooking time, but would it be possible to achieve without too much difficulty?

By: Nichelle

Nichelle — Fri, 09 Jun 2006 00:43:41 +0000

I love the idea of just whipping things up so quickly, but I don’t think I could make them as pretty. I’d have to practice a hundred times before I threw a dinner party!

By: carolg@PB

carolg@PB — Wed, 07 Jun 2006 18:26:11 +0000

Those are exquisite!So often filo bites are too thick or too oily..not those

By: maureen

maureen — Tue, 06 Jun 2006 21:48:53 +0000

I don’t think I thawed the phyllo completely and olive oil doesn’t work as well as butter. The filling was great, bbq tofu with marinated asparagus and mushrooms. It just didn’t come out very flaky but it actually tasted great.

By: Ms. Glaze

Ms. Glaze — Tue, 06 Jun 2006 14:56:29 +0000

Hey Sara, Ask your Mom why it didn’t work. I’m curious to know if it’s the phyllo dough or my instructions. Was it mushy or what? What filling did she put in it? (something vegetarian – I know that) I’ve always found phyllo dough to be really forgiving and easy to work with.
Lemme know…
Ms. Glaze

By: Melissa

Melissa — Tue, 06 Jun 2006 11:43:39 +0000

Really pretty. Great post!

By: Gillian Young

Gillian Young — Tue, 06 Jun 2006 05:01:06 +0000

No=Now

By: Gillian Young

Gillian Young — Tue, 06 Jun 2006 04:59:49 +0000

What’s the secret to making them so pretty?
No I’m dreaming of feta in phyllo, and of trying to re-create an amazing Greek pastry I once had.

By: sara

sara — Mon, 05 Jun 2006 21:40:31 +0000

hahahah my mom read your post today and decided to try it…but it didnt work out to well. and it definately didnt look as good as your pictures. im thinking its cause she used whole wheat filo dough…ewwwwww