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Food, Cooking, and Restaurants
Reply to "Working with Filo Dough"
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[quote=Anonymous]So for all of you who are experts in working with filo..., what is the secret to having it not crack all over the place when you are trying to handle it. It seems so dry and breakable. Every now and then I seem to get a box that is more workable and less prone to breaking and cracking, but usually it is a mess. Advice? [/quote]
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