Baked Brie and Spiced Peach Strudels
For many cooks, “phyllo” is a scary word. When the list of ingredients for a recipe includes the thinner-than-paper-thin rectangular sheets of dough, the common inclination is to: A. Skip it and move on to plan B B. Wonder, “Hmmm….. Can I use puff pastry instead?” Phyllo, also spelled “fillo”, is notoriously unforgiving to work with. (...)