Friday, December 6, 2013
Another pastry using the versatile Phyllo. The texture is so delicate, but yet it doesn't break easily.
For Chinese New Year this year, I posted a peanut roll, that has almost the same concept, that is baked rolled pastry that has been brushed with ghee and filled with sugary nuts. If a comparison needs to be made... I think the peanut version smells much better. Maybe it's because the peanuts weren't raw.