'(<a href="http://www.j-archive.com/media/2005-07-12_DJ_17.jpg" target="_blank">Sarah of the Clue Crew reports from a kitchen in Greece.</a>) To make baklava, you'll need some of these tissue-thin layers of pastry dough, whose name is from the Greek for "leaf"'
phyllo
IT'S GREEK CUISINE TO ME: To make baklava, youll need some of these tissue-thin layers of pastry dough, whose name is from the Greek for leaf
To make baklava, you'll need some of these tissue-thin layers of pastry dough, whose name is from the Greek for "leaf"
To make baklava, you'll need some of these tissue-thin layers of pastry dough, whose name is from the Greek for "leaf"
IT'S GREEK CUISINE TO ME
phyllo
IT'S GREEK CUISINE TO ME