Phyllo

With their thin, long rolling pins they manage to produce perfect paper-thin sheets of phyllo with such ease that you might think that anybody could do it (see photographs). However, to make ordinary phyllo—which contains just flour and water—requires special skill and considerable experience. For everyday use, it is better to rely on commercial phyllo. There are many varieties available in the United States. I would suggest you search out and use the thicker version—which is available in Middle Eastern groceries—for all savory pies and for baklava. If you want to make your own phyllo, I have included a much easier recipe in this chapter, which can be executed successfully even by beginners.