It’s no secret I believe pie is the most sensible food to bring to a party. Whether savory or sweet, large or small, the combination of a richly flavored filling and crispy, buttery pastry can’t be ...

Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

Phyllo dough is treasured for its irresistible flaky texture and versatility. It's the perfect base for both sweet and savory dishes, from a traditional spanakopita filled with spinach and feta cheese ...

CLEVELAND, Ohio (WOIO) - Athens Foods, housed in a 115,000 square foot production facility in Brook Park, is the world’s ...

This showstopper dessert takes some work, but it’s worth it. Serve with good-quality vanilla ice cream. To work with the phyllo, you’ll need a pastry brush, a sharp knife and a fine-mesh strainer or ...

Form 2 teaspoons cheese into 1-inch-long log. Place 4 dried figs around cheese and press gently to adhere. Wrap 1 prosciutto strip around fig bundle. Repeat with remaining cheese, figs, and prosciutto ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...

After moving to New York from France in the early 1990s. François Payard became executive pastry chef at Manhattan's Le Bernadin, then at Daniel. He opened Payard Pâtisserie & Bistro in 1997. At the ...

My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners. But I admit I felt ...