With the ability to roll dough really thin we have begun to wonder about the flavors we can incorporate into the dough and what phyllo can mean to us. Here we have made both sheets and strands of vanilla phyllo dough. Sure the first thought is something sweet, but the possibilities in the savory world with vanilla and really any flavored phyllo are pretty exciting. But really, let's think about this, we can now control the grain, the liquid, the acid, the fat and the aromatics. Sure, we could make other pastas for stuffing or lasagna with the same approach, but phyllo is one of those ingredients you do not often think about altering on the creation side of things.
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