This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. CLEVELAND, Oh — These recipes look gourmet, ...

If you’re intimidated by those paper-thin sheets of phyllo dough, then we’ve got some appetizer recipes that will give you finger food confidence for your next cocktail party or multicourse dinner ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

I love using Athens mini phyllo shells for appetizers and mini desserts. These shells are so versatile, you can fill them with savory fillings like spinach and artichoke dip or sweet fillings ...

Cook’s notes: For a non-alcoholic version, substitute 1 ½ teaspoons peppermint extract for peppermint schnapps. Make filling: Heat heavy cream in a small saucepan until it just starts to boil. Place ...

Preheat oven to 350 degrees. Arrange the phyllo shells on a large baking sheet (or 2 baking sheets, if needed, to prevent crowing). Place a small piece of Brie in each shell (about 1 teaspoon Brie per ...

Cook's notes: Give this dish an extra-crispy result by following package directions for heating before filling. Also, simplify assembly by placing your yogurt and pesto in a squeeze bottle or zip-top ...

Phyllo (also known as fillo or filo) are sheets of unleavened flour that bake into a paper thin, golden-hued, puffed pastry. In fact, recipes may simply call for “puffed pastry” rather than phyllo; ...