Pistachio Baklava is a delightful Ramadan recipe that adds a touch of sweetness to your Ramzan celebrations. This ...

Set mixture aside. For the crust Brush 9-inch pie pan with melted butter and place on baking sheet for easier handling. Unfold phyllo sheets and cover with damp towel. Place one sheet of phyllo in ...

Working with paper-thin sheets of phyllo requires a little patience. Many markets keep it in the freezer. If frozen, defrost it in the fridge overnight and bring it to room temperature before using.

Baklava is delicious, delicate, and incredibly tricky to make. Food Republic consulted with an expert to learn how to make it ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets.

By Melissa Clark Ali Slagle’s roasted broccoli with vinegar-mustard glaze.Credit...Yossy Arefi for The New York Times ...

Fill each phyllo cup with a scoop of sausage mixture. Arrange cups on ungreased baking sheets. Bake at 350 degrees for 15 minutes, or until heated through and cups are golden. Makes 5 dozen.

On a clean work surface, lay 3 sheets of phyllo dough with a short side facing you, side by side and overlapping the edges by ¼ inch. Brush the sheets all over with some of the melted butter.

This Easter, enjoy golden, wafer-thin sheets of phyllo stuffed with a creamy spinach filling that's packed with tangy feta and fresh herbs. It’s a vegetarian's dream. Brunch for dinner?