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Message Subject GRILL CHEESSE N TOMATO SAMMMICH KIND OF NIGHT W/BLACK BEAN SOUP.......ITS RAINING
Poster Handle mona lizard
Post Content
I’ve seen tons of versions of this but have never given it a try...
I learned pie crust skills from time at the bakery. Super easy success in the fall/winter if you cut the dough on the porch...cold is key to flakiness...

I’m thinking turkey pot pie from all the Thanksgiving leftovers....

Feeling flaky!

 Quoting: mona lizard


This is what always intimidated me. My mom would make about 20 balls of dough, flatten them out a bit then stack them, then flatten it out paper thin and it was the flakiest dough, homemade phyllo dough. Maybe I don't need to be that extreme for flaky? She put lard between the layers too.
 Quoting: chasity


The cold keeps the lard or butter from creaming and blending in with the rest.
Tiny little fat blobs, evenly distributed make the flake... phyllo is about layering...so is a good pastry dough. Butter, fold and roll. Repeat!

Ooh, now I want a cherry cheese danish, pretty please...coffeecup
 
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