Esra Mese is a food photographer and food stylist based in Charleston, South Carolina.
What do you like most about phyllo?
I like how the shells and sheets turn crispy when they are baked. Also, store-bought dough makes the process very simple.
What gives you inspiration for your phyllo dishes?
As a Turkish woman, we use phyllo in one of our favorite dishes, which is called Borek. It comes in many shapes and sizes, with a variety of fillings, such as meat, cheese, spinach or potatoes.
How do you describe your overall cooking philosophy?
I want to show the basics and classic recipes that everyone can cook at home without very special tools.
Take a bite of nostalgia. As the weather cools off and we start to crave comfort food, we’re revisiting dishes we loved as kids … and asking our friends what recipes take them back to their best childhood food memories.
Straight from our kitchen to your table, we’ve got the recipes you need so you can make your meals flaky and delicious.
The best way to thaw frozen phyllo dough is to leave it in the refrigerator overnight. Make sure to bring phyllo dough to room temperature about 2 hours before you plan to use it though. Phyllo is best completely thawed and at room temperature for those tasty flaky results.