by Nicholas Robinson
Phyllo, I know,
Is an obdurate 'ho
Compared to the flour
Whose glutinous power
Gets starchy and old
If you overly fold.
But Phyllo is cruel
(Though daintily cool)
If moulded in haste
(Plus it's bad for the waist)
And lacking in yeast,
It's a delicate beast.
So treat it with care;
Each layer prepare
With diligence sweet
('Twill be good to eat!)
And all will be fine
If paired with good wine.
Like most things in life ... better with good wine.
ReplyDeleteA trick for phyllo: use butter-flavoured Pam instead of clarified butter. There's less chance of ripping the dough, and it goes much quicker.
ReplyDeleteSounds like a pagan thing to do, but it's one of those rare times where I'll omit butter.
Lay a sheet, spray, lay a sheet, spray, etc. Oftentimes, I don't even need to cover the reserve, because the layering goes quickly enough.
Awesome ode!
ReplyDeleteThanks, Blork! I have more where that came from =+)
ReplyDeleteI made that up when I was thinking about some food I had at a now-defunct place called Le Margaux. The menu listed them as "Aumonières" and they were phyllo purses with goat cheese, mushrooms, and . . . apples.
They were possibly the most awesome things I've ever eaten, and I want to recreate them. I don't suppose anyone has a good recipe for them (or as even heard of them!)
This is one for those mo'foing bakers.
There are quite a few recipes for Aumonières on the web, including one from l'Eau à la bouche. I'm sure you could modify the recipe to what you had.
ReplyDeleteI guess you would want to use granny smith apples, and caramelise them the same way you would as for tarte tatin.