Wednesday, May 9, 2012
Phyllo, Fillo, or Filo Pastry Dough | baking911.com
Not sure why any fruit I put in the phyllo seems to leak out in some measure while baking.
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About Me
- Terry MAGUIRE
- Media/internet lawyer and advocate. Irish and US citizen (Chapel Hill, North Carolina). Thirty-five year career working with newspapers and other media to pursue opportunities and solve problems. Working on a center for the media of all the countries around the Mediterranean basin - the Mediterranean Media Center in Nice, France - and digital services addressing food in North Carolina. Member of the Washington, DC Bar.
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