Appetizers, first cured and crunchy desserts. Phyllo dough is a good idea to bring beautiful and tasty dishes that smell of Greece to the table
Water, oil and flour. Phyllo dough was born in Greece and is characterized by a very thin sheet worked with patience. used to package stuffed packages of cheese and meat, it is often used for desserts, often prepared with dried fruit and honey. But like any good ingredient of a local tradition, it has also been borrowed from other gastronomic cultures to make them crunchy antipasti, delicious first courses, delicious sweets and, in our case, even the basis of delicious pizzette with vegetables and sardines.
More crunchy and thinner than puff pastry, phyllo dough is often arranged in several layers and a very light brushstroke of warm water can help us give it the shape we want. The particular consistency and the freshness that it assumes when cooked in the oven or fried, make it perfect for the preparation of finger food with a guaranteed effect, such as almond cigars with rose cream and crispy artichoke and vanilla squash bundles. If we want to make the best use of spring ingredients, phyllo pasta baskets with quail eggs are an excellent idea to bring a rich and colorful appetizer to the table. Recipes such as phyllo ravioli with provolone cheese and turnip greens and monkfish in phyllo dough with shallots, are instead perfect for savoring the fluidity of filo pastry at its best, in a pleasant contrast of flavors and textures.
For those who want to experiment with original recipes, the sweet and sour Cretan kalitsounia and the delicate curry chickpea samoza with yogurt cream are not to be missed.
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