tart.
This was my first experience using phyllo dough. I learned it really does need to thaw properly. My tarts weren't as pretty as the ones featured in my October Cooking Light, but they tasted delicious. I made one change from the recipe, instead of almonds I used toasted pecans. There is still some dough in the freezer
and a mixed bag of two types of wonderful pears...looks like I'll give it another go this weekend.
Pin It
2 comments:
U always make such beautiful ayummy looking desserts!
Yes, phyllo has to thaw for sure! If I'm working with it for a while, I also will lay a barely damp dish towel over the un-used portion to keep it from drying out. It helps. Especially when the heat is on in the house!
Post a Comment