I tried a recipe once with the phyllo dough to see if I could just pretend it was the same. It is not. Grrrr.
My asparagus is jealous of that asparagus. WANT.
Thursday, July 2, 2009
Rhetorical question (kitchen help?)
So every time I find some exciting new recipe, it seems to involve frozen puff pastry dough (don't ask). The latest is from here. Except, when I go to the freezer section of my local grocery store, all anybody ever has is frozen phyllo (or fillo) dough. Why do you do this to me, cruel world?
I tried a recipe once with the phyllo dough to see if I could just pretend it was the same. It is not. Grrrr.
My asparagus is jealous of that asparagus. WANT.
I tried a recipe once with the phyllo dough to see if I could just pretend it was the same. It is not. Grrrr.
My asparagus is jealous of that asparagus. WANT.
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3 comments:
I absolutely despise phyllo dough. One of my favorite recipes calls for it, and I curse myself every time I try to make it. I just don't have the patience.
Also, that recipe looks exactly like one from the Everyday Food Great Food Fast (Martha stewart) cookbook. We've had some pretty delicious meals from it. If you liked that one, you should look into it
See you soon!
Pillsbury now does a sheet version of its crescent roll dough in the refrigerator section. I believe crescent rolls are basically puff pastry anyway, and my luck with this stuff has been good.
I'm glad I'm not the only one who hates phyllo dough! Also, spell check does too, and is offering me Phyllys instead - possibly someone's name? I might have to look for that Pillsbury stuff and try this. I'll keep an eye out for that cookbook too, thanks ladies!
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