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 | | Search results for the keyword(s): phyllo dough | | | Additional Related Content | | |
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| 100 document(s) found |
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| Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked. It is a dough ... |
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| A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough. Dough blenders can contain rigid metal blades or narrow ... |
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| A Greek pastry made from shredded phyllo dough and filled with walnuts. When served it is often topped with honey. This pastry can also be served as a topping for other ... |
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| Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture. |
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| A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or ... |
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| A flat, round cake originating in France made with flaky pastry dough, yeast dough, or unleavened dough. Galette can also be a type of French tart that can be sweet or savory and ... |
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| A common sweet or savory pastry that is popular in Bulgaria where it is most often prepared during Christmas. With an appearance similar to a large soufflé, A Banitsa is made ... |
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| A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch. The small piece of dough should ... |
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| A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period. In France, two specially designed proofing ... |
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| A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine an formed ... |
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