I am anxious to try a recipe that calls for "country" phyllo.
I have made the rounds of stores and delis I know that carry phyllo and cannot find it.
Has anyone ever seen this?
It's simply slightly thicker phyllo dough (see here): http://www.thehungrymouse.com/2008/08... and you can probably layer on additional regular thickness phyllo dough or just go with the normal thickness and see what you think...
Most grocery stores in LA carry it in the freezer section where you find the pie crusts.
Yes, I knew it was thicker and perhaps more rustic.
After going around to about a half dozen Armenian markets in Glendale on Saturday, I was not able to find it. Perhaps I'll ask a Greek or Armenian bakery.
I was hoping to use the real thing but, yes, regular phyllo is available in most grocery stores. I'll post here when I find it.
I used regular in a recipe that called for it. It worked although I don't know if it was exactly what it was intended to be. (are you making that orange cake from epicurious?)