http://www.blogher.com/node/4499 Comments for "To Eschew or not to Eschew...?" en http://www.blogher.com/node/4499 <p>Anita over at <a href="http://www.dessertfirst.typepad.com/">Dessert First</a> has learned what I personally think is an extremely valuable lesson. Although she is a "self-proclaimed pastry fanatic" and has attended pastry school she still sees the benefit in pre-made, frozen phyllo dough. </p> <p>This is a lesson we all need to try to take to heart. As we are all busily constructing and deconstructing multiple courses of multiple meals we sometimes forget that we don't always have to break our backs to make these delectable dishes. Yes, making your own phyllo or puff pastry is wonderful and your kitchen prowess increases ten-fold with every fold of the pastry as you labour over it.</p> <p>BUT. Would an <a href="http://dessertfirst.typepad.com/dessert_first/in_the_ptisserie/index.html">Apple Phyllo Napolean</a> not taste just as delcious were it made with store-bought pastry...? I think it would!</p> <p><i>Contributing editor <b>Jennifer Hamilton</b> also blogs at <a href="http://www.domesticgoddess.ca"><b>The Domestic Goddess</b></a>.</i></p> http://www.blogher.com/node/4499#comments Food &amp; Drink Wed, 19 Apr 2006 10:23:38 -0500 Jennifer Hamilton 4499 at http://www.blogher.com