Paper-thin sheets of raw pastry; are used by brushing with oil or melted butter and stacking one on another, then cutting and folding as the recipe directs. This creates a layered, crackling-crisp, airy crust or wrapping for small pastries such as spanakopita.
Kathy...that is just what I have been looking for! But here in Sicily it's not available. I would love to make bakhlava with it.
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