Pastry Recipes

Sometimes five sheets are rolled out together to make one large thick sheet of phyllo used to make the Vlakiki pie famous in the villages of the Epirus region. When baked, the dough separates into layers because of the fat trapped between them, resulting in a very flaky, crisp pastry, like a rustic puff pastry.

I'm sure this is the easy way but it works..loks and tastes good.

Don't be afraid to make your own puff pastry. It just requires a little concentration. You may need to make it a few times before you master the technique, but be patient and you will soon be able to produce flaky, light puff pastry. The actual working time is not long, but it seems long because you must allow time for the dough to rest. I usually wait until after the third turn before I clean up the flour on the countertop. There is no use in cleaning it three times! For a particularly flavorful pastry, use butterfat-rich European-style butter.

This sounds like the recipe you're looking for.

The cook says this lasts for a week and can be used for suhur (mid-night meal) by those people who wake up hating to fix something, or find nothing.. Enjoy..

This is the recipe I use when making custard puffs, this is easy and this recipe "puffs" very nicely!

I have found that just twisting the open corners of the pastry on top of the chicken into a pouch or bag looking bundle is much easier and looks just as impressive.

Freezing: This pastry can be frozen, overwrapped in foil, for up to 1 month. Thaw it in the fridge and let it sit briefly at room temperature before rolling it.