|I got over my fear of Phyllo|
and made this sensational pie.
I’ve been staring at a recipe for this pie for months now. As appetizing as it looked, the main barrier to getting it made was a terror of working with Phyllo dough. As is well known, I am not the baker in our house and I leave pastry making completely in Andrew’s brilliant hands. Here, there was no pastry-making involved just the purchase of ready-made Phyllo from the supermarket freezer. When I finally got up the nerve to make my B’stilla, it turned out all the trepidation was unnecessary. I passed my Phyllo test with flying colors. And you can too. And once you do, you’ll be able to taste this aromatic combination of sweet and salty flavors under a crisp cover of pastry topped with powdered sugar. And fear not, no pigeon is necessary to make an authentic B’Stilla.