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

[ranvaig at columbus.rr.com]

>
>Well, that's my point. If this is a Turk making a pastry by hand (and 
>is it cooked before filling and baking, as phyllo is?), from a ball 
>of dough instead of batter, and presumably calling it something else, 
>can it legitimately be said to _be_ phyllo, as opposed to _being 
>like_ phyllo? You could probably make that claim and support it well,
>but I don't think it's a done deal.

Why do you say that phyllo is made from batter?  All the recipes I've 
ever seen are made from a dough.

Ranvaig