Comments on: Leon’s Bakery and Phyllo Dough Pastries http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/ Bridging cultures through food Sun, 05 Feb 2012 18:31:25 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Baroness Tapuzina http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/comment-page-1/#comment-569 Baroness Tapuzina Fri, 27 Nov 2009 23:12:23 +0000 http://www.sarahmelamed.com/?p=866#comment-569 I wish I could have gone with you and Miriam. David and I will be more than happy to go see them make phyllo at 2am on a Thursday night. Let's go!!! I wish I could have gone with you and Miriam. David and I will be more than happy to go see them make phyllo at 2am on a Thursday night. Let’s go!!!

]]> By: Sarah http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/comment-page-1/#comment-560 Sarah Thu, 26 Nov 2009 06:42:34 +0000 http://www.sarahmelamed.com/?p=866#comment-560 There are several reasons why margerine is used 1. It is a a nondairy substitute so it can be kosher after a meat meal 2. Margerine is much cheaper than butter 3. Butter wasn't always available during the early days of Israel's existence and people got used to the switch. Yemenite specialities for example also use a large amount of margerine although traditionally they used samna (clarified butter) Shaya, Please take alot of pictures if your friend's Mom from Greece decides to make homemade phyllo, then you can do a guest post :-) There are several reasons why margerine is used
1. It is a a nondairy substitute so it can be kosher after a meat meal
2. Margerine is much cheaper than butter
3. Butter wasn’t always available during the early days of Israel’s existence and people got used to the switch.

Yemenite specialities for example also use a large amount of margerine although traditionally they used samna (clarified butter)
Shaya, Please take alot of pictures if your friend’s Mom from Greece decides to make homemade phyllo, then you can do a guest post :-)

]]> By: Sarah http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/comment-page-1/#comment-559 Sarah Thu, 26 Nov 2009 06:36:30 +0000 http://www.sarahmelamed.com/?p=866#comment-559 thank you for the link, I guess that's the next best thing thank you for the link, I guess that’s the next best thing

]]> By: Heidi H http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/comment-page-1/#comment-556 Heidi H Wed, 25 Nov 2009 22:40:22 +0000 http://www.sarahmelamed.com/?p=866#comment-556 I made some baklava this afternoon -- with store bought dough, of course. But this video does a good job of showing how it is made commercially by hand as well as machine. http://www.youtube.com/watch?v=JJKvAIgPAtk The recipe for the baklava is on my blog. http://heidicookssupper.blogspot.com/2009/11/easy-baklava-made-with-walnuts-sesame.html I made some baklava this afternoon — with store bought dough, of course. But this video does a good job of showing how it is made commercially by hand as well as machine.

http://www.youtube.com/watch?v=JJKvAIgPAtk

The recipe for the baklava is on my blog.

http://heidicookssupper.blogspot.com/2009/11/easy-baklava-made-with-walnuts-sesame.html

]]> By: Shaya http://www.sarahmelamed.com/2009/11/leons-bakery-and-phyllo-dough-pastries/comment-page-1/#comment-552 Shaya Wed, 25 Nov 2009 13:03:17 +0000 http://www.sarahmelamed.com/?p=866#comment-552 I know what you mean about wanting to see how phyllo is made. My grandmother never made her own, never even spoke about making her own. When my Greek friend told me her Mom and sister make their own I immediately knew I had to see it for myself. Well, her Mom is here visiting her this week, here's hoping I get lucky! On another note, I am surprised to hear about the use of margarine in pastry. This is not an ingredient I am impressed with! Is this used widely around the globe, do you think? I know what you mean about wanting to see how phyllo is made. My grandmother never made her own, never even spoke about making her own. When my Greek friend told me her Mom and sister make their own I immediately knew I had to see it for myself. Well, her Mom is here visiting her this week, here’s hoping I get lucky!

On another note, I am surprised to hear about the use of margarine in pastry. This is not an ingredient I am impressed with! Is this used widely around the globe, do you think?

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