Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

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RECENTLY, A WELL-MEANING person recommended Sharon Brenner’s “A Pie Project”—a digital cookbook devoted solely to Greek pies—specifically, the part where I could learn how to make phyllo dough from ...

Vegetarian phyllo rolls—oh man, these are a game-changer for any buffet. They bring a chic twist to street food. You know, ...

My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners. But I admit I felt ...

So here's the deal: phyllo pastry cake with ricotta and chocolate—this one's a real conversation starter. In Sicily, there's ...

Cook's notes: The zesty crystallized ginger is sold in some supermarket produce departments and many Asian groceries. Check ingredients on apple pie filling cans or make your own with instructions ...

My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners. But I admit I felt ...

Whether you spell it phyllo, filo, or fillo, the word means "leaf" in Greek. This unleavened pastry dough is one of the flakiest, crispiest, most dramatic ingredients you can keep in your freezer — ...

If you've ever found it hard to resist a flaky pastry, rest that assured you're not the only one. All around the world, there are countless varieties of flaky pastry treats. From Greece's spanakopita ...

Phyllo, filo or fillo — it’s all the same thing. The ultra-thin sheets of unleavened dough can be tricky to work with because of its delicate nature. But don’t let that dissuade you from enjoying the ...