Nice! I like the sesame seeds touch.
I was ignorant of just how many types of phyllo there are until I moved to our current neighborhood. I'm convinced you could make dishes with phyllo for months and never get sick of it.
November 2, 2005 3:31 PM
Sounds good! I am a bit behind on my blog reading, but did you and Clotilde post phyllo dough things on the same day? Curiouser and curiouser ! And as I asked Clo, I will ask you:
Where do you find phyllo in Paris?
As hard to work with as I have heard?
November 3, 2005 6:11 AM
I once made a "phyllo filling" with sauteed sticks of parsnips, swedes and carrots mixed with small slices of smoked salmon, and a little creme fraiche. Very good!
Well, you have to use some oil but surely phyllo must be better than puff pastry?
November 3, 2005 6:55 AM
Alisa, I'll have to check Clotilde's blog - I haven't been watching it as I know she's on holiday and running recipes from her archives.
I found the phyllo dough at Monoprix; it's in the same section as the pre-rolled pie crusts and puff pastry dough. I found it was a little fiddly separating the sheets, which is why I ended up doubling them. I suspect that it was mostly due to being in a rush to finish and if I'd just calmed down it would have been fine. One thing to remember is that it's not that big a deal if it tears a bit here and there because you are layering it anyway.
Clivia, I don't know which has a higher fat content. It's an interesting question! The salmon and vegetables combination sounds very tasty!
Meg in Paris |
November 3, 2005 7:25 AM
Yeah! Thanks for the reply. About a year ago I went looking for phyllo at "my" monoprix, and none was to be found. Will check again.
November 3, 2005 8:22 AM
I did some googling now and found out that phyllo is made of flour, oil, salt and water. Puff pastry is called butter dough in swedish, hence my assumption that it contains more fat... And oil is a better kind of fat than butter I have heard... Well, I still don´t really know but phyllo just feels leaner! Also I think that the puff pastry here doesn´t taste good, maybe it is different in France?
Yesss, that filling was delicious. I remember I made quite big "parcels" with it and served as a starter on a bed of lettuce, sprinkled with a light dressing of good olive oil and lemon juice. And toasted pine nuts!
November 3, 2005 8:34 AM
Clivia, the classic phyllo recipes ask that you brush each sheet with butter as you lay them on top of each other so you get a nice crisping and a separation of layers from the steam of the butter.
Phyllo may start off healthier, but may end up just as buttery if you follow the traditional technique.
November 3, 2005 11:34 AM
This really looks good. I love phyllo and since it's so thin, not that many carbs for those of us who care about that. I'm really enjoying reading your blog. Very nice work. By the way, the "advertising policy" is a great idea. Hate those psuedo comment ads.
November 5, 2005 8:28 AM
oh, yum! we have a huge amount of sesame seeds I'd love to use up!
November 7, 2005 4:55 PM
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