INGREDIENTS

INSTRUCTIONS

Filo dough (or leaves), is a tissue thin Greek pastry      dough made
of  egg, flour and water. Filo can be found in almost all delicatessens
or  gourmet shops. They are usually frozen when purchased. Just leave
them in the refrigerator for 24 hours or more until the leaves thaw
out. Take out only the amount called for in the       recipe and keep
the rest well wrapped. To prevent filo leaves from drying out while
you work, lay out a slightly damp cloth on the counter, then a sheet
of        plastic wrap over it. Place the leaves on top. Cover them
first with a plastic wrap, then with another slightly damp cloth. It
is not a good idea to  lay the leaves directly on a damp cloth because
the moisture  placed in between. Make sure you have the filling      
and all other  ingredients ready. I find my pastry          brush is a
little too  rough for  brushing the oil on the dough. Instead, I smooth
oil on with my  fingers. It goes much faster and there is no problem of
breakage.  Even if you  break a filo leaf, just glue it      together
with oil and it stays  put by the time you         roll it up. Of
course, if you were doing  western recipes, melted butter is the usual
moistening agent  leaf. Keep the wrapped triangles or rolls moist by
covering them with  a plastic wrap. You can either bake them or deep
fry them. Ms. Yee  prefers the     latter method as they are much
quicker to do and the  texture is crisper and lighter. Source: "Dim
Sum" by Rhoda Fong Yee.  Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest  V1 #174  Date: 29 Jul 96 11:20:56 From:
"steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g