[Sca-cooks] Corn Flakes (Was: Period Baklava)

[Phil Troy / G. Tacitus Adamantius]

On Apr 5, 2007, at 4:05 PM, otsisto wrote:

> You do not cook phyllo dough before filling. You treat it like pie  
> dough.
> Roll into thin sheets, sometimes you wrap and put into frig. for a  
> while
> then layer with butter, making sure you put the nuts, spices and  
> sugar in
> the middle, pre cut then bake.
> Where do people find that the phyllo dough is cooked/baked before  
> hand?

_You_ don't do it, but it was my understanding it's done at the  
factory; I'll look for more specific info on the process. Obviously  
it's not baked until crisp, but I do recall reading (I thought in one  
of Harold McGee's books) that the rollers in the final shaping  
process are heated to set the gluten. Have you noticed that you can't  
really knead it back into a ball?





"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread, you have to say, let them eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04