If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so ... add a dollop to some phyllo cups to make these baked spinach artichoke dip cups! Get the recipe: ...

Phyllo dough doesn’t puff when it bakes, it crisps. The layers are thinner-than-paper-thin. Making the finished dessert pastry crunchy, flaky, and they shatter when cut or bitten.

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

This is why traditional fruit cake recipes often require you to bake the cake slowly at a low temperature and to line the inside and outside of the tin with paper: a double thickness of parchment ...

Note: When making this recipe, get all the components together and then prepare the fish last. Separate the layers of the phyllo and lay out on the counter overnight to dry completely. Once it is ...

Choose citrus fruit that are firm and bright-looking; dull skins and soft patches indicate fruit that are past their best. Bitter Seville oranges and spice-sharp blood oranges, hailing mostly from ...

From flaky all-butter crusts to crushed Oreos and stewed fruit ... studded dough for both the bottom press-in crust and streusel topping for the bars. Unlike other pie bar-style recipes, which ...

The new cookbook is out Sept. 24. Check out the full recipes below. Serves: 4 to 6 Ingredients Extra-virgin olive oil 12 sheets phyllo dough, thawed if frozen (see tip) 1 cup shredded mozzarella ...