Specialty Food Magazine

MAR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/55461

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Page 49 of 63

PPREPARED FOOD FOCUS RE ARED FO D FOCUS Sweet and Savory Phyllo Dishes From appetizer to dessert, these three dishes highlighting versatile phyllo dough are great to prepare and sell for final cooking at home. BY JOANNA PRUESS P hyllo has been a staple of Middle Eastern cuisine for more than a thousand years. Several decades ago, when Americans became enchanted with dishes like spanakopita and baklava, the flaky layers moved into supermarket freezers. Now contemporary retailers are taking a fresh look at how the paper-thin dough can be used to entice customers. What retailers are discovering is that the phyllo selection has grown. Along with whole wheat and spelt versions are ready-made cups, pre-cut sheets and phyllo leaves in varying thickness. Because the leaves are so porous and easily absorb moisture, once they are baked and filled, they have a short shelf life. Prepared-food counters can offer phyllo dishes that are ready for filling and baking at home for maximum crunch and freshness. Orange Zabaglione in Phyllo Cups t Greek Lasagna t Individual Curried Scallop Strudels MARCH 2012 47 PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI NUTRITIONAL ANALYSIS BY LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL

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